Food scientists develop and improve ways to process raw ingredients – including grains, meats, milk, fruit and vegetables – into safe, nutritious and tasty foods.

 

There is high demand for food scientists to work in product development, quality assurance, food manufacturing and sustainable technologies, across government agencies and private industry. Expertise in food science is also diverse: one day you could be developing a new food product, and the next you could be solving technical issues on a processing line.

 

As a multidisciplinary science, Food Science involves the study of biology, chemistry, nutrition, microbiology and engineering. It also includes the latest research in the handling, processing and packaging of foods, from the farm to the consumer's plate.

 

This degree is designed as a pathway to a professional career in the industry or to further study in the expanding fields of food sciences and food securities.