Major: Food Science
USDA/Larry Rana
Yum. That leftover pepperoni pizza sure looks good -- but it’s been in the refrigerator for a week. Is it safe to eat?
As a food science major, you’ll study questions like this as well as the basics of food harvesting, transporting, preparation, and more. By getting a solid grounding in science and learning to apply it to real-world issues, food science majors can prepare for jobs that help to keep our food supply wholesome.
Food science majors combine studies in biology, chemistry, and other sciences to learn what it takes to bring affordable, safe food to supermarket shelves.
Did You Know?
- You’ll probably need a graduate degree to land a job as a research scientist or food technologist.
Are You Ready To...?
- Spend lots of time in the lab
- Use food science instruments
- Become a food safety expert
- Identify bacteria in foods
- Study food processing
- Complete an internship
It Helps to Be...
Strong in science and math and fascinated by food. A desire to solve real-world problems is also an important part of this work.
College Checklist
- Is the department accredited by the Institute of Food Technologists?
- Does the program stress a certain aspect of food science, such as food chemistry, food engineering, or food processing?
- Will you have the chance to do independent research?
- Will the program help you find an internship?
- Check out the labs. Are they equipped with the latest software and equipment?
- Will the program help you find work after graduation?
“Most courses in food science have a laboratory as well as a lecture component to provide students with hands-on experience in such areas as food preparation, chemical analysis of foods, and product development.”
Dr. Bonita A. Glatz, Professor of Food Science and Human Nutrition, Iowa State University
Course Spotlight
If you’re confused by food labels, you’re certainly not alone. But as a food science major, you’ll take food chemistry and learn how manufacturers come up with figures like “2 grams fat” and “5 grams carbohydrate.” You’ll finish the semester with a thorough understanding of food composition (makeup), from carbohydrates and fats to protein, water, enzymes, and more. This is usually a lecture-lab class, so get ready to balance long hours in the lab with lots of challenging reading.
