Food scientists transform raw materials into food products that provide nutrition in a satisfying way. From changing corn into Pepsi, seaweed into salad dressing, and milk into whipped cream, food scientists create new food products and make current products more stable, nutritious, convenient, reliable, and safe.
Food science applies chemistry, microbiology, and engineering to the study and technology of making foods.
As a student in our program, you will take courses in math, chemistry, biology, food analysis, food quality, and food engineering.
For more information, visit the Department of Food Science and Nutrition website.
See CFANS Advisors list.
See CFANS Major Coordinators list.