BSc in Food Science in Fargo United States | North Dakota State University

The Food Science program is a four-year degree offered by the College of Agriculture, Food Systems, and Natural Resources under the Department of Plant Sciences. This interdisciplinary program leverages the knowledge of NDSU faculty members skilled in both academic instruction and research, many of whom bring valuable industry experience and professional food sector connections. Key facilities like the Quentin Burdick Building (QBB) and Harris Hall contain specialized labs and classrooms where food science courses are conducted, featuring comprehensive resources for both education and food processing research. The curriculum covers essential subjects including food chemistry, analysis, microbiology, processing techniques, engineering principles, meat science, nutrition studies, and cereal technology, alongside foundational courses in math, sciences, humanities, and social sciences. Students typically complete core requirements before advancing to specialized food science applications. The program offers adaptable elective options to align with individual career aspirations, with focus areas spanning food safety, microbiology, scientific disciplines, business operations, engineering applications, nutritional studies, and processing methodologies.