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Home > Undergraduate Students > Current Students > Majors and Minors > Food Science

Food Science

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.

• Chemistry - because foods undergo chemical reactions when they are heated, frozen, mixed, and stored.
   
• Microbiology - because microorganisms make many foods (bread, cheese, yogurt) and can cause extensive, rapid, and often dangerous spoilage.
   
• Physics and engineering - because foods must be constructed, moved through the factory, made safe, and distributed to the consumer.

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.

Academic Planning

Major Requirements (PDF)

University Catalog (current requirements for this major)

Minor Information

Resources and Links

Food Science Undergraduate Program

Department of Food Science and Nutrition

Career Info

Food Science Student Clubs

Institute of Food Technologists

Contact Us

Academic Advisor
Robin Perez
rsperez@umn.edu
612-625-9858
225M Food Sciences and Nutrition Building

Major Coordinator
Francisco Diez-Gonzalez
fdiez@umn.edu
612-624-9756
258 ALBMS

CFANS Office of Admissions
cfans.admissions@umn.edu
612-624-6768