|Faculty:||Department of Food Science
|Description:||Apply the discipline of chemistry, biology, and microbiology to the processing and product development of safe and healthy foods. Food scientists fill the gap between the production of farm goods and the year-round delivery of food products to the global consumer. They are employed in the technical positions by all levels of the food-processing sector, from entrepreneurial to multinational. Whether the products are fresh fruits, vegetables or meats, frozen foods, dairy or bakery products, or beer and wine, food scientists have transformed these products from raw ingredients to consumer goods. A feature of the major is the product development courses, where you will apply skills learned in chemistry, processing, microbiology, quality assurance and sensory evaluation to the development of a food product, from idea generation to prototype development, including formulation, manufacturing, sensory and safety evaluations and product marketing.