Food Science Major

What is Food Science and Technology?

"Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

"The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States."

from the website of the Institute of Food Technologists

Food Science Concentrations

The Department offers two different concentrations in the Food Science major: Applied Food Science (UFSA), and Food Science and Technology (UFST). The two concentrations share a core curriculum that consists of two years of chemistry, two years of food science, one year of biology, one semester of biochemistry, and one semester of statistics.

Beyond the core curriculum, the Applied Food Science Concentration also requires one mathematics course, an introductory physics course, and a minor in biology, business, or nutrition. Additional requirements for the Food Science and Technology Concentration include one year of calculus, one year of physics, one or two semesters of physical chemistry, and a semester of human nutrition science.

Program Learning Objectives

1. Communicate complex technical information relevant to the discipline.
2. Apply complex concepts relevant to the processing of food products.
3. Evaluate the chemical interactions of nutrients and food additives and their effects on food products.
4. Formulate methods to analyze nutrients and food additives in food products.
5. Identify major safety hazards related to food products.