Food Science (FD SC)
Program Coordinator
Dr. Stephanie Doores
814-863-2956
www.foodscience.psu.edu
Food Science is the application of science and engineering to the development, processing, packaging, storage and distribution of food products from the farm to the consumer. This professional field covers many disciplines, including chemistry, microbiology, nutrition and engineering. Food Science plays an important role in the health, welfare and economic status of individuals and nations. Food Science serves society by assuring availability, abundance, affordability, wholesomeness and safety of food. Food Science is an independent professional discipline with its own professional society, The Institute of Food Technologists.
Why Major in Food Science?
Food Science offers a lifetime vocation in the maintenance of a never-ending stream of quality food products. You may want to choose Food Science as a career if you are interested in science and want to apply it to real-world problems. You can do this by
- researching the biological, chemical and physical nature of food and food components.
- developing new food products, processing methods or distribution techniques.
- improving the nutritive value of food products.
- supervising raw material procurement or managing any aspect of a food processing operation.
- maintaining high standards of safety and sanitation and managing quality of an ever-increasing variety of food products.
All students graduate with 130 credits or more, so what makes your record stand out? The following are opportunities to enhance your degree. If any of these opportunities interest you, talk with your adviser for further information.
Simultaneous Degree (Double Major)
A plan of study meeting the requirements of two majors that combines two distinct fields where a combination of background and depth is desired by the student. Depending on the second major, the credits required for graduation could necessitate additional time before graduation.
Minor
A supplemental academic program of at least 18 credits. Students should explore the requirements of the proposed minor, and then meet with an adviser from the prospective program that would award the minor. The following minor programs may be of interest to Food Science students:
College of Agricultural Sciences
Agricultural and Biological Engineering
Agribusiness Management
Agricultural Communications
Agricultural Economics and Rural Sociology
Animal Sciences
Extension Education
Horticulture
International Agriculture
Leadership Development
Mushroom Science and Technology
Plant Pathology
Poultry and Avian Science
The Smeal College of Business Administration
Business Logistics
Management Information Systems
College of Earth and Mineral Sciences
Polymer Science
College of Engineering
Agricultural and Biological Engineering
Bioengineering
Chemical Engineering
College of Health and Human Development
Nutritional Sciences
Eberly College of Science
Biochemistry and Molecular Biology
Biology
Chemistry
Microbiology
Independent Research
Subject to agreement by a faculty member, research can be conducted in an area of food science of interest to the student, and students can earn credit through FD SC 496 for this activity. Students should speak with an individual faculty member to determine the feasibility of a project, including scope and length of the project, the number of credits that would be appropriate, and what would be expected. Competitive funding for research can be sought through the Department of Food Science (Mark and Nancy Speizer Undergraduate Research Award). The College of Agricultural Sciences also offers funding for research projects (Undergraduate Student Research Award).
Co-op Experience and Summer Internships for academic credit (FD SC 495)
Students who are interested in obtaining industry experience in addition to their academic program can enroll in either a coop experience for academic credit or a summer internship experience for academic credit. Generally, a coop program is 6-8 months in length and spans a spring-summer or summer-fall period. This opportunity provides a more in-depth exposure for the student than a summer internship. Students wishing to enroll in FD SC 495 should first consult with Dr. Gregory Ziegler.
Summer Internships (not for academic credit)
Students are strongly encouraged to gain experience during at least one summer with a food or food-related business, laboratory or regulatory agency. Such experiences offer insight into typical jobs a student might encounter in the field. The majority of food science students take a summer internship job between their third and fourth year.
Study Abroad
Students are often interested in spending a semester abroad. Although the department does not have any formal agreements with foreign institutions, the college and University do. In addition, shorter length international programs are available during spring break and summers. Anyone interested in a study abroad experience in this area should speak with his or her advisr.
Student Paper Competitions
Students have the opportunity to present their research results for the college and/or University Undergraduate Research Exposition(s) held in the spring semester. The Institute of Food Technologist also holds a Student Association Undergraduate Research Paper Competition at its annual meeting.
Career Opportunities for Graduates
Penn State food scientists have found employment throughout the United States and around the world. Because of the constant need for qualified food scientists, salaries are generally equal to or higher than salaries of other professions requiring equivalent levels of education. The following listing provides insight into the types of positions available.
Product Development: Graduates are involved in developing new food products or improving the quality, performance, and/or safety of existing products. These positions require a creative flair, sensory evaluation expertise, and the ability to work in teams.
Research and Development: Persons employed in research and development for a food company use their microbiology, chemistry, engineering, or nutrition skills to investigate scientific principles and phenomena as they pertain to specific food components, food products, or food processes.
Technical Support: Graduates in technical support combine their knowledge of raw materials and ingredients with food processing applications. Often they work closely with product development specialists in the manufacture of food products.
Management: Managers of manufacturing facilities are involved in the organization, operation, and development of food processing companies. Their key role is to oversee employees and operations in the processing of specific foods.
Quality Assurance: Quality assurance and quality control specialists analyze the components of food products and monitor the finished product for conformity to company and government standards.
Regulation: Graduates are involved at the state or federal government level with agencies such as the USDA, FDA, EPA, and the Patent Office. Positions include policy development, enforcing food sanitation and labeling regulations, or ensuring the safety of our food supply.
Extension Education: Extension educators specializing in food safety, food processing, or human nutrition use a variety of educational methods, including group meetings, workshops, mass media, and electronic methods to deliver educational information.
International: Many larger food companies are multinational and employ graduates with international experience or who speak a foreign language. Graduates looking to expand their horizons can be involved with helping citizens of developing nations improve their food handling and storage procedures through agencies such as the Food and Agriculture Organization, World Health Organization, or the Peace Corps.
Course Scheduling Tips
Food Science courses are only offered once during either fall or spring semester of each year, so scheduling other courses should be made around the core food science courses. In an ideal situation, students would progress through the major by taking the courses in the correct order as shown on the recommended plan. This ensures that the necessary prerequisite courses will be taken prior to taking the food science courses. We recognize that a large number of food science students might transfer from other disciplines and require adjustments to their schedule. Consultation with your adviser will help you to choose the appropriate courses in the correct sequence.
Recommended Academic Plans
Food Science (PDF)