What it’s about:

In the food science major, you integrate and apply your knowledge of chemistry, biology, nutrition, and engineering as you learn to preserve, process, package, and distribute foods that are wholesome, affordable, and safe to eat.

What the study of this major is like:

Food science is an interdisciplinary program. It brings together principles from the natural sciences, the social sciences, engineering, and business to shed light on the nature and characteristics of food and the nutritional needs of people of various ages, cultures, and lifestyles.

The first two years of a typical food science program consist of required core courses in general chemistry, and biochemistry; biology; general microbiology; physics; calculus; statistics; human nutrition; communications; and humanities. Most courses have a practical, hands-on laboratory work or project assignment in which you put into practice the facts and concepts you’ve learned in the classroom.

The course of study is rigorous, but it lays a solid foundation for the food science courses you take in the third and fourth years. Because scientists, technicians, producers, and business people work together in the food industry, you need to develop god communication skills and to understand the differing perspectives these individuals represent.

In upper-level courses, you learn and apply technology to the sanitary processing, preservation, storage, and marketing of foods. You become skilled at using food science instruments and processing equipment. You also receive extensive training in laboratory techniques. Internships with industry or government agencies provide valuable experience.

Special emphasis may very among colleges, depending on the particular strengths of the faculty members or the needs of local industry. Programs that stress basic science, as it applies to food and food ingredients, focus on food microbiology, food chemistry, or food engineering. Other programs are more commodity-oriented; they focus on dairy processing, meat processing, or plant processing. You may be encouraged to take a minor concentration in food marketing, consumer education, nutrition, business, or economics.

Career options and trends:

Food technologist; research and development scientist; quality assurance manager; food inspector; process engineer; packaging technologist.

A graduate degree (master’s or doctorate) is required for a position as a research scientist or extension food technologist.

Employment can be found with manufacturers of retail food products, as well as with companies that supply food ingredients, processing equipment, and packaging materials, or are involved in institutional food service. Positions are also available in various government agencies and in independent testing laboratories.

Prospects are generally good in this field, even during economic downturns. Job growth will be driven in part by the demand for new food safety measures, and heightened public awareness of diet, health, food safety, and biosecurity issues.

Source: CollegeBoard 2012 Book of Majors