Academic Advisor
Carrie Jastram
612-625-9858
225 FSCN

Major Coordinator
Zata Vickers
612-624-2257
140 FScN

Program Description
Food scientists transform raw materials into food products that provide nutrition in a satisfying way. From changing corn into PepsiÔ, 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.