Food Sciences and Technologies

Food science and technology applies biology, agriculture and engineering to the practical problem of ensuring a safe food supply that provides adequate nutrition to the population. Read on to learn more about education and careers in this field.

Inside Food Sciences and Technologies

Food science and technology professionals explore new food sources, find ways to make processed foods safe, determine fat and protein levels in foods and develop ways to process, store, preserve and distribute food. The field encompasses production of raw ingredients, maximizing agricultural output, and the development and distribution of prepared foods that are nutritious and palatable. Employment opportunities are typically found in the food processing industry, at universities and within federal government agencies.

Education Information

Bachelor's degrees in food science and technology typically cover microbiology of spoilage organisms, processing methods, nutrition and the business of food production. Students can expect to take courses such as dairy processing, food law, food chemistry, microbiology, fermentation and food packaging. Laboratory and research careers in food science and technology usually require a graduate degree. Courses for a Master of Science or Doctor of Philosophy (Ph.D.) program are typically advanced studies of topics that the student learned as an undergraduate. Review the links below for more details about relevant programs of study.

Distance Learning Options

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