Food science is a degree program focused on food issues from the time crops leave the field until consumers buy the food products. Food scientists apply basic science (chemistry, biology, physics) to improve processing, preservation, and safety of food and to develop new food products. There are three options in food science: 1. Food Science and Technology 2. Food Science and Industry 3. Consumer Food Science Students in all options take coursework focused on food chemistry, food microbiology, food quality assurance, sensory evaluation of food, and food product development and pursue careers as food scientists in a variety of positions within food industry.
The food science capstone course, Food Product Development, provides the opportunity for students to create a new product from scratch, perform consumer acceptance tests, and present the product to representatives from the food industry.