Food Science Major
Food Science is the application of science and engineering to the development, processing, packaging, and distribution of food products from the farm to the consumer.
The Department of Food Science has modern laboratory and pilot facilities for instruction. Students take courses in food chemistry, food microbiology, nutrition, food engineering, and product development. Opportunities to explore special interests in food science are available through supporting courses. Courses in the natural and social sciences balance the curriculum.
Why Major in Food Science?
The goal of food scientists is to maintain an ever-present, safe, and appealing food supply at a reasonable cost. You may be interested in this major if you
- are concerned with high standards of safety, sanitation, and quality control of foods;
- are intrigued with developing new processing methods, formulation, and distribution techniques for food products;
- are interested in supervising raw material supply and food company management; and
- want to improve the nutritive value of food products in the domestic market and less-developed countries.
Career Opportunities for Food Science Graduates
Food scientists can be found in every state in the United States and throughout the world. Because of the increasing need for qualified food scientists, salaries are generally equal to or higher than those of other professions with equivalent levels of training.
Industrial food scientists are needed in product research and development, quality control, marketing, and distribution. Companies that also need food scientists are those that support food manufacturers by supplying food additives and ingredients, processing equipment, and packaging materials and by providing services related to institutional feeding.
The food scientist with interests in teaching and research may find a rewarding career in education. Research in nutrition, microbiology, food toxicology, and food chemistry is needed to meet the demands for a greater variety of foods in more convenient forms.
Technical and administrative government positions exist in food chemistry, microbiology, food safety and quality, pollution control, and research. With some graduate training, food scientists may work internationally with the Food and Agricultural Organization (FAO) or the World Health Organization (WHO) in the United Nations.
For additional information about Food Science, contact:
Dr. Stephanie Doores
432 Food Science Building
University Park, PA 16802
Phone: 814-863-2956
E-mail: sxd11@psu.edu
Or visit the Food Science Web site.