Major Description
As a food science student, you’ll explore the physical, microbial, and chemical properties of food to enhance production and develop new products. Gain hands-on experience in our Pilot Processing Plant, network with industry professionals, and collaborate on solving real-world food science challenges. Our dedicated faculty, including IFT fellows and award-winning teachers, are committed to providing transformative learning experiences.
Courses That Introduce the Major
- FSHN 101 The Science of Food and How it Relates to You
- FSHN 175 Science of Fermented Foods
- FSHN 193 Edible Entrepreneurialism – Feeding Ideas for the Future
- FSHN 231 Food Systems: Cacao & Chocolate
Students should consult with an academic advisor regarding course selection prior to the advanced registration period.
Possible Career Opportunities
As graduates, food scientists advance the science of food, improve and develop safe, nutritious, delicious, and sustainable foods, and mass produces these foods that are available on the market. You’ll have the foundation to become a leader in the food, pharmaceutical, and personal care product industries, as well as in government research organizations.
Common Career Skills
- Critical thinking
- Problem solving
- Analytical decision making
- Numeracy
- Networking
- Team building, working, and managing
Common Career Titles
- Food Scientist/Technologist
- Food Product Developer
- Sensory Scientist
- Food Chemist
- Food Engineer
- Food Safety SpecialistÂ
Enhancing Your Academic Experience
- Participating in undergraduate research
- Applying for a study abroad experience
- Utilizing resources of The Career Center
- Joining a Registered Student Organization (RSO) related to this major, such as:
Further Information
There are several professional organizations dedicated to Food Science. Their websites might be able to provide a glimpse into the world of Food Science. These organizations include the Institute of Food Technologists (IFT) and the Chicago Section of IFT.