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The food science program offers two specialization tracks: a science-focused concentration and a pre-professional concentration. These pathways equip students with the knowledge to implement scientific and business fundamentals in food production, processing, distribution, and product development for consumer markets. The curriculum focuses on core concepts for transforming raw ingredients into safe, desirable food products, with specialized courses covering specific food categories. Ideal candidates should demonstrate aptitude in scientific disciplines like chemistry, microbiology, and biology. Graduates pursue careers across the food sector in quality control, operations management, product innovation, sales, regulatory compliance, and more. The science track aligns with Institute of Food Technologists' educational standards, while the pre-professional option builds a strong science foundation for healthcare fields (medicine, pharmacy, dentistry, veterinary medicine) while incorporating relevant food science applications. Both concentrations provide excellent preparation for food industry careers.