While studying Food Science, you’re learning how to apply the fields of chemistry, biology, and engineering to different aspects of the food industry such as food processing, food safety, quality assurance, preservation, and product development.
You’ll develop important skills through laboratory testing and hands-on practical experience and apply your scientific knowledge and research skills to address the nutritional and sensory properties of food products. The skills you gain will allow you to drive change in the food industry, informing industry trends, policies, and more.
These skills may include:
-
Investigation of chemical properties of food components and changes that occur during processing, storage, and utilization
-
Ability to distinguish between beneficial, pathogenic, and spoilage microorganisms in food and how to manage their growth, survival, and control
-
Execution of food science laboratory experiments emphasizing precision, accuracy, and safety
-
Application of food engineering and processing principles to food plant sanitation, food packaging, food preservation, and waste management
-
Application of food law, regulatory, quality control, and quality assurance principles to sustainable product development or modification projects
-
Development of statistical analysis, critical thinking, and problem solving skills in laboratory, problem based learning, and industry project settings
-
Ability to influence the transmission and control of physical, chemical, and biological food hazards
-
Project management in the design and implementation of an interdisciplinary, community-based, food systems project
-
Experimental design, ethical data collection and analysis, and literature analysis in food science research projects
