About the Food Science Bachelor’s Program
Food science provides coursework for a comprehensive background in the processing and preservation of foods. Food science graduates may be employed in areas concerned with food systems management, design and development of new food products, strategies for quality control/assurance and food safety, or research in basic constituents of food. The increasing pressure of world population growth on available food supply assures a stable, growing job market for food science students. Positions in private industry, educational institutions, and governmental agencies offer excellent potential for rapid advancement.
The food science curriculum provides coursework suggested by the Institute of Food Technologists and emphasizes processing and quality control aspects. A pilot plant and associated chemical and microbiological laboratories allow students practical experience in development, manufacture, and analysis of food products.
Students majoring in food science for the B.S. degree may choose between two concentrations: industry or science. All students are required to take a 3-hour internship or 3-hour research experience to fulfill graduation requirements.
Communication Literacy Requirement in Food Science. Communication literacy in Food Science is evidenced by competence in finding, reading, and interpreting food science material; and communicating (both written and oral) an understanding of the material. This is accomplished through the analysis of literature—both scientific and popular press, as well as through writing and public speaking to a variety of audiences with diverse educational backgrounds. These skills will be assessed in five required courses: ACOM 2302 or ENGL 2311 ; FDSC 3100 , FDSC 4304 , at least one of the following courses: FDSC 3301 , FDSC 4402 , FDSC 4403 ; and at least one of the following: FDSC 3303 , FDSC 3305 , or FDSC 3309 .
