Food Science

Learning Format

On-Campus

Types

Bachelor's
Food Science

Take a Bite Out of the World of Food Science

From the farm to the plate, come join a dynamic industry that is in high demand with real-world business need. 

Food scientists develop new and improved foods, evaluate food for its nutritional value and safety, and establish better ways to preserve foods. This area is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to solve real problems associated with the many facets of the food system. 

At FSU, you will partake in Food Engineering and Processing, Food Analysis, Food Chemistry, and Food Safety and Microbiology courses. You will be prepared for a career in the food industry through one or more industrial internships, hands-on experience in an on-site Food Pilot Plant, and through partnering with a practicing food scientist through the FSU Food Science Mentoring Program.

Students who graduate from our program are employed in all aspects of the food industry, such as research & development, product development, quality assurance, commercialization scientists and in technical sales. You will also be prepared to continue towards receiving your PhD or MSc from other institutions. FSU alumni are currently employed at top companies including Ken’s Foods, Dunkin Brands, Ocean Spray Cranberries, Polar Springs Beverages, and Wellness Pet Foods.

Food Science Student

Food Science Learning Outcomes

  • Communicate complex technical information relevant to the discipline.

  • Apply complex concepts relevant to the processing of food products.

  • Evaluate the chemical interactions of nutrients and food additives and their effects on food products.

  • Formulate methods to analyze nutrients and food additives in food products.

  • Identify major safety hazards related to food products.

Food Science Program Requirements

Food Science Program Requirements

Major Requirements

All students must satisfy a general education requirement consisting of ten (10) courses outside of the major department. The General Education Domain II-B (Natural Sciences) and laboratory requirement are satisfied through the completion of both Chemistry and Food Science majors.

Course Prerequisites

Courses may have specified conditions for enrollment, such as prior completion of less advanced courses, permission of the instructor, or appropriate placement test scores. Students should refer to course descriptions in the department listings for prerequisite requirements.

Effective as of the 2023-2024 Undergraduate Catalog

Course Requirements

The following thirteen (13) core requirements are required of Food Science majors in all concentrations:

  • BIOL 130/130L Principles of Biology with Lab
  • BIOL 228/228L Principles of Microbiology with Lab
  • BIOL 235/235L Principles of Human Biology with Lab
  • CHEM 107/107L Principles of Chemistry with Lab
  • CHEM 108/108L Principles of Chemistry and Quantitative Analysis with Lab
  • CHEM 207/207L Organic Chemistry I with Lab
  • CHEM 208/208L Organic Chemistry II with Lab
  • CHEM 301/301L Biochemistry I with Lab
  • FDSC 161/161L Introduction to Food Science and Technology with Lab or
    • FDSC 151 Principles of Food Science
  • FDSC 351/351L Food Engineering and Processing with Lab
  • FDSC 405/405L Food Analysis with Lab
  • FDSC 408/408L Food Chemistry with Lab
  • STAT 208 Biostatistics or
    • STAT 117 Introduction to Statistics

All students majoring in Food Science must choose one (1) of the two (2) concentrations: Applied Food Science of Food Science and Technology.

Concentration in Applied Food Science (UFSA)

Concentration Requirements (2):

  • MATH 180 Precalculus or
    • MATH 219 Calculus I
  • PHYS 201/201L Introductory Physics with Lab
  • A minor in one of the following areas is required with the Applied Food Science concentration: biology, business, or nutrition. Other minors may be approved by the Department of Chemistry and Food Science.

 

Concentration in Food Science and Technology (UFST)

Concentration Requirements (8):

  • CHEM 303/303L Physical Chemistry I with Lab
  • FDSC 413/413L Food Safety and Microbiology with Lab
  • FDSC 495 Food Industrial Practicum or
    • FDSC 490 Directed Study in Food Science or
    • CHEM 304/304L Physical Chemistry II with Lab
  • MATH 219 Calculus I
  • MATH 220 Calculus II
  • NUTR 374 Human Nutrition Science
  • PHYS 211/211L Principles of Physics I with Lab
  • PHYS 212/212L Principles of Physics II with Lab

Food Science Minor Requirements (7 courses)

  • CHEM 107 Principles of Chemistry
  • CHEM 108 Principles of Chemistry and Quantitative Analysis
  • CHEM 207 Organic Chemistry I
  • CHEM 301 Biochemistry
  • FDSC 151 Principles of Food Science or NUTR 364 Experimental Study of Food
  • Choose two (2) of the following:
    • FDSC 351 Food Engineering and Processing
    • FDSC 405 Food Analysis
    • FDSC 408 Food Chemistry
    • FDSC 413 Food Safety and Microbiology

Career Opportunities

Food Science majors will be prepared to pursue career opportunities across a wide range of exciting fields, including:

Six FSU Food Science Alumni Are Part of Dunkin’ Brands “Culinary Dream Team”

Food Research Scientist

Analyze the nutritional content of food, develop processed foods, and discover food sources.

Quality Assurance Manager

Coordinate and safeguard a food company's quality standard of production.

Food Production Manager

Oversees the processing and manufacturing of food products.

Product Development Manager

Develops new food recipes using existing ingredients. 

Food Safety Manager

Ensures safe food production and distribution.

Regulatory Manager

Ensures all ingredients and products adhere to regulations set by the USDA.

Meet Our Faculty

Ishara Mills-Henry

Ishara Mills-Henry, Ph.D.

Associate Professor, Chemistry & Food Science Department and Bibbs Fellow Coordinator, CELTSS
508-626-4795
imillshenry@framingham.edu
Hemenway Hall
Photo of Sarah Pilkenton

Sarah Pilkenton

Professor, Chemistry & Food Science Department
508-626-4780
spilkenton@framingham.edu
Hemenway 436A
Shelli Waetzig

Shelli Waetzig, Ph.D.

Professor, Chemistry & Food Science Department
508-626-4784
swaetzig@framingham.edu
Hemenway 436C
Photo of Vinay Mannam

Vinay Mannam, Ph.D.

Associate Professor, Chemistry & Food Science Department
508-620-1220, x4229
vmannam@framingham.edu
Hemenway
View All

Learn More

If the Food Science major sounds like a good fit but you would like to learn more, contact Admissions at admissions [at] framingham.edu (admissions[at]framingham[dot]edu) or 508-626-4500. 

 Apply 

Take the next step