Interested in a food science degree?
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
Food technology
Students may also complete this major through Lyman Briggs College.
Alumni Pursuits
Graduates with a food science degree 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
January 2025
College of Agriculture and Natural Resources
Justin S. Morrill Hall of Agriculture,
446 West Circle Drive, Room 102,
EAST LANSING,
Michigan,
48824, United States
MSU strongly encourages a college preparatory curriculum in secondary school.
Minimum English requirements
Test of English as a Foreign Language (TOEFL): Internet-based test: score of 79 with no sub score below 17; International English Language Testing System (IELTS) - Regular admission: Score of 6.5 or higher; Pearson Test of English Academic (PTE Academic) - Minimum score of 53; minimum sub score requirement of 48.
Application submission deadline: Regular Admission: February 1.
*There may be different IELTS requirements depending on your chosen course.
