A program that focuses on the application of biological, chemical, and physical principles to the study of converting raw agricultural products into processed forms suitable for direct human consumption, and the storage of such products. Includes instruction in applicable aspects of the agricultural sciences, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology.
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The required and elective courses you
would take for Food Science majors vary considerably among institutions.
Courses are listed here that are illustrative of the breadth
of topics you are likely to experience were you to major
in this field.