Food Science

Food Science

Food science applies chemistry, microbiology, food engineering and nutrition to develop new food products and improve food safety and quality. Food science students apply scientific principles to control, preserve and enhance the flavor, color, texture, nutritive value and safety of food.

In addition to the core program, students majoring in food science complete one of the following concentrations: basic food science, food packaging, food business and industry, or food technology.



Uncommon Pursuits.

Graduates in food science use cutting-edge technology to develop new foods, add value to raw food commodities and improve the quality and safety of existing food products.

Alumni work at:

  • Cargill
  • ConAgra Foods
  • E. & J. Gallo Winery
  • Nestle S.A.
  • Short’s Brewing Company
  • Mastronardi Produce
  • Wells Enterprises Inc

Alumni work as:

  • Brand ambassadors
  • Food technologists
  • Food safety associates
  • Food safety hygienists
  • Quality control scientists
  • Regulatory affairs technicians
  • Research associates

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