Food Science

Food Science majors study sciences, such as biology and chemistry, to learn about food production, transportation and preparation. Through extensive reading and lab time they learn about food processing, nutrition, safety standards and the production and consummation of food. Students receive their education by taking classes in agricultural economics, food quality control and management, food packing and distribution, and food engineering. Food science majors spend much of their time in labs taking classes like food analysis, food chemistry and microbiology, and physical processes in food manufacturing.

A degree in food sciences can prepare individuals for careers in food safety, consumer education, product development, food engineering, and quality inspection and assurance. Employment opportunities are typically available at food processing and manufacturing plants, quality-control laboratories, feed companies, and large retail chains. The federal government also offers employment in the area of food science with the Food and Drug Administration, Environmental Protection Agency and Department of Agriculture. Students who want to pursue a career as a research scientist or food technologist should pursue a graduate degree in food sciences. Scientifically-minded individuals who have strong analytical skills and great attention to detail will find food sciences both challenging and exciting. A degree in this field might also interest those who enjoy learning about natural process and discovering how to improve them.