Â鶹ԭ´´

Food Science is the study of the chemistry, microbiology, and processing of foods. The Food Science concentration is a challenging program and requires a strong background in mathematics, and science. The curriculum also meets entrance requirements for medical, dental, and veterinary schools if an additional semester of physics is taken as an elective.

Program Learning Outcomes

The undergraduate course requirements in Food Science are designed to meet the Core Standards identified by the Institute of Food Technologists (IFT). Major content areas for learning outcomes include:

By the completion of this program students will be able to:

Achieve a broad understanding of food microbiology, food preservation, and fermentation processes.
Demonstrate proficiency in food chemistry through food analysis laboratory techniques, and safe, high-quality food engineering and processing.
Create and implement effective sensory evaluation tools and processes in a variety of settings.
Apply principles of quality assurance and control, develop standards and specifications for food products, and understand food law.
Demonstrate critical thinking and problem-solving skills for food science in practical real-world situations and problems.
Become involved as undergraduates in a variety of food science-related research projects.