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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

FRESHMAN

ANFS102

Food for Thought

 

ANFS111

Animal Science Laboratory

 

ANFS159

Topics in Food Science

 

UNIV101 

 

First Year Experience
CHEM103 and 104

General Chemistry

 

ENGL110

Seminar in Composition

 

MATH221

Calculus

 

NTDT200

Nutrition Concepts

 

 

University and College Breadth Courses

 

SOPHOMORE

ANFS230

Foodborne Diseases

 

ANFS305

Food Science

 

BISC207 and 208

Introduction to Biology

 

CHEM321 and 322

Organic Chemistry

 

PHYS201 and 202

Introduction to  Physics

 

  University and College Breadth Courses

JUNIOR

ANFS409

Food Processing  

 

ANFS428

Food Chemistry

 

ANFS429

Food Analysis  

 

BISC300

Introduction to Microbiology

 

CHEM214

Elementary Biochemistry

 

CHEM220 and 221

Quantitative Analysis/Lab

 

  University and College Breadth Courses

SENIOR

ANFS411

Food Science Capstone

 

ANFS443

Food Engineering

 

ANFS439

Food Microbiology

 

ANFS449

Food Biotechnology

 

 

Second Writing Requirement

 

  Elective Courses