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Food Science

Students in the fermentations class take a tour and learn about brewing at Iron Hill Brewery.

College of Agriculture and Natural Resources

Department of Animal and Food Sciences


Contributing to the global demand for food that is plentiful and healthy


Be part of solving one of humanity’s most critical and demanding challenges — the global demand for food that is plentiful and healthy. Feeding the world’s population, which is expected to grow by 2.3 billion by 2050, will require raising food production by 70 percent. As a food scientist, you will contribute to feeding the world by designing new foods and exploring new ways to process, package and preserve food to ensure its safety and quality. Do you have a passion for science combined with a passion for food? Join a distinguished group of professionals who are involved in every aspect of the sustainable production of safe and healthy food.

Areas of study 

  • Food Microbiology
  • Food Chemistry
  • Foodborne Diseases
  • Food Processing
  • Food Engineering
  • Food Biotechnology
  • Nutrition
  • Physics


Career options 

  • Food Production Manager
  • Flavor/Spice Research
  • Quality Assurance & Control
  • Food Products Technical Support
  • Food Product Development
  • Food Laws Regulatory Specialist
  • Food Marketing & Business


Graduate programs 

  • Food Microbiology
  • Functional Properties of Food
  • Food or Flavor Chemistry
  • Food Virology
  • Food Process Engineering
  • Sensory Science
  • Molecular Biology

What’s special about this program?


You will be part of a program with strong connections between faculty and students in classroom and laboratory settings, on research projects and in club activities. Invent an ice-cream flavor and perform sensory and market analysis of your new flavor at the UDairy Creamery. Perform research in one of our food safety labs, and explore the interface between farm and fork side-by-side with our department’s animal scientists.  You can even take a course in fermentation and brewing!  Make use of the department’s numerous contacts to secure internship opportunities with local and national food companies, as well as industrial and governmental research labs.  Participate in all the exciting activities of our Food Science Club. Also take advantage of the opportunities for networking and professional development provided by the Institute of Food Technologists and its student and regional chapters.

Get involved


Ag Ambassadors

Agricultural College Council (AgCC)

Alpha Gamma Rho Fraternity (AGR)

Alpha Zeta (AZ)

Animal Science Club

Collegiate 4-H

Collegiate FFA

Design Articulture (DART)

Ducks Unlimited

The Entomology Club

Equestrian Team

Food Science Club

Horticulture Club

National AgriMarketing Association (NAMA)

Sigma Alpha Sorority (SA)

Volunteers for Intercultural and Definitive Adventures (VIDA)

The Wildlife Society

Sample curriculum



Food for Thought



Animal Science Laboratory



Topics in Food Science




First Year Experience
CHEM103 and 104

General Chemistry



Seminar in Composition






Nutrition Concepts



University and College Breadth Courses




Foodborne Diseases



Food Science


BISC207 and 208

Introduction to Biology


CHEM321 and 322

Organic Chemistry


PHYS201 and 202

Introduction to  Physics


  University and College Breadth Courses



Food Processing  



Food Chemistry



Food Analysis  



Introduction to Microbiology



Elementary Biochemistry


CHEM220 and 221

Quantitative Analysis/Lab


  University and College Breadth Courses



Food Science Capstone



Food Engineering



Food Microbiology



Food Biotechnology



Second Writing Requirement


  Elective Courses