Approved Undergraduate Programs

The universities listed here have food science and technology departments or programs that offer curricula and options that the IFT Higher Education Review Board has determined meet the IFT Undergraduate Education Standards for Degrees in Food Science. 

Information for educators:

To apply for IFT Approved Undergraduate approval, or to inquire about re-approval, please see the following:

Information for students:

  • Curricular options must meet IFT Education Standards
  • Students must be enrolled in those options to be eligible
  • The following list is under continual review by the IFT Higher Education Review Board
  • This list applies only to Undergraduate Scholarships. (Graduate Scholarship applicants may attend any school conducting fundamental investigation for the advancement of food science and technology.)

Students must be enrolled in an IFT-Approved Undergraduate Program to be eligible for an undergraduate Feeding Tomorrow scholarship. Questions? Please contact Anna Ylijoki at aylijoki@ift.org.

Alabama A&M University
Eligible Degree and Option: B.S. Food Science and Technology
Normal, AL 35762
Contact A&M (Google Docs Form)
www.aamu.edu

In the Department of Food and Animal Sciences we pride ourselves that many students say the Department has more of a "family feel" than just a Department.  Striving to embrace the "Service is Sovereignty" motto we want you to get the best education possible and we will try our best to provide it. 

Auburn University
Eligible Degree: B.S. Poultry Science, Food Science option
Auburn, Alabama 36849
Contact: Dr. Leonard Bell at BELLLEO@auburn.edu
www.ag.auburn.edu

At Auburn University, the traditional food science degree is offered within the Department of Poultry Science under the Food Science Option. After completing coursework in the basic sciences, food science students take specialized courses in food chemistry, food analysis, food engineering, food microbiology, processing, and product development. Students are provided the opportunity to make practical applications of their studies by applying their knowledge to food formulation and production problems experienced by industry. An internship or another approved practical experience is required for graduation. Food science students may also participate in various undergraduate research opportunities.

Alumni from Auburn University's food science program have successfully gained employment in the food industry as well as admittance into graduate school. Our food science alumni have been hired by companies such as Blue Bell Creameries, H. C. Brill, Sara Lee, Pilgrim's Pride, Kellogg's, Flowers Foods, and Keystone Foods. Additional information about the program, course requirements, policies, and scholarships can be obtained from the food science program coordinator.

Bogor Agricultural University
Eligible Degree and Option: B.S Agricultural Technology with a major in Food Technology
Bogor 16002, West Java INDONESIA
Contact: foodtech@indo.net.id
http://itp.fateta.ipb.ac.id

The Department of Food Science and Technology at Bogor Agricultural University (IPB) is one of the oldest Departments of its kind in Indonesia. The Department was founded in 1964 under the Faculty of Agricultural Engineering and Technology, and previously named as the Department of Agricultural Product Technology. After 1981, the name was changed until now as the Department of Food Science and Technology. The Department has a core competence in the areas of food science and food technology, especially in food chemistry, food microbiology, food process engineering, food analysis, food quality and food safety.

The Department of Food Science and Technology offers the following degree, Master and Doctorate Program in Food Science, and Professional Master Program in Food Technology. Currently, the Department has 487 undergraduate students and 146 master and doctorate students studying in various areas of food science. The undergraduate andgraduate students come from almost all provinces in Indonesia. In the period of 1981 to 2010, the Department has 2,456 alumni for undergraduate program and 470 alumni for graduate programs. Most of our alumni are working in various food related sectors in the country and abroad. programs: Undergraduate Program in Food Technology

The Department is comprised of 56 faculty members (37 PhD and 19 MSc) from diverse backgrounds who provide expertise in a wide range of specialties. The faculty members have expertise in the areas of food chemistry, food microbiology, food processing, food engineering, food safety, food analysis, flavor chemistry, biotechnology and bio-processing, food biochemistry and nutrition, and food toxicology. The faculty are actively involved in teaching and research covering a wide range of topics relevant to food science, technology and nutrition. Some faculty members are acknowledged by national and international authorities and food industries in areas as diverse as food processing, food security and safety, nutrition, food analysis and food law.

The Department has achieved excellence in teaching and research and for securing high quality incoming students. The Department is proud of its faculty research performance, curricula, educational process, graduate performance, internal management and organization, and the creation and expansion of mutual partnerships with government and private sectors, nationally and internationally. The Department has adopted the food science curriculum recommended by the United States Institute of Food Technologists (IFT) since 2003. This adoption has recognized the Department as a trend setter in the development of food science and technology education in Indonesia.

Brigham Young University
Provo, UT 84602
Contact: ndfs_sec@byu.edu
http://ndfs.byu.edu

The Brigham Young University Department of Nutrition, Dietetics, and Food Science offers both a BS and MS degree in Food Science.  The BS degree has two emphases available:  technical and food industry management.  The program emphasizes research and industry experience as part of undergraduate education, and provides students with opportunities to conduct hands-on research in such areas as food preservation and storage, new product development, food safety, food processing, quality assurance, and sensory analysis.  Additionally, faculty work closely with students to find summer internship opportunities in the food industry throughout the United States and in other countries.

California Polytechnic State University
Eligible Degree and Option: B.S. Food Science
Option: Advanced Food Science

San Luis Obispo, CA 93405
Contact: gchoudhu@calpoly.edu or http://www.calpoly.edu/contactus.html
http://fsn.calpoly.edu/

Cal Poly's Food Science and Nutrition Department offers comprehensive education in food science and nutrition, from the development of new foods to the study of how foods impact health, wellness, and disease prevention.  Meeting the increasing demand for food and nutrition expertise worldwide, our graduates provide the public with well-prepared and highly competent food science and nutrition professionals.

The university's learn by doing philosophy sets our students apart; our students are directly involved in the community, participating in unique hands-on learning opportunities which translate to industry-readiness. All undergraduates, regardless of discipline, complete a senior project as a final demonstration of critical thinking and food and nutrition knowledge. This active learning environment has earned Cal Poly tremendous respect.

In Food Science and Nutrition, learn-by-doing means empowering students to nourish the world.

Clemson University
Eligible Degree and Concentration: B.S. Food Science (Food Science and Technology Concentration)
Clemson, South Carolina 29634
Contact: http://www.clemson.edu/cafls/departments/fnps/contact_us.html
www.clemson.edu/foodscience

The Department of Food, Nutrition, and Packaging Sciences (FNPS) manages two undergraduate degrees, one in Food Science and one in Packaging Science, and three graduate programs: M.S. in Food, Nutrition and Culinary Sciences (thesis and non-thesis), M.S. in Packaging Science and Ph.D. in Food Technology. FNPS is dedicated to the continuing development and practice of creative teaching, innovative research and high impact public service program.

Cornell University
Eligible Degree and Option: B.S. Food Science
Ithaca, New York 14853-7201
Contact: Cindy Uhrovcik at clw3@cornell.edu
http://foodscience.cornell.edu

Options: 1. Basic Food Science 2. Food Biotechnology 3. Food Operations and Management 4. Enology

Escuela Agricola Panamericana, Zamorano
Eligible Degree & Option: B.Sc. Food Science & Technology
Tegucigalpa, Fco. Morazán, HONDURAS
Contact: www.zamorano.edu/english/foodscience/contact-us/ 
www.zamorano.edu

We focus on the development of leaders who are able to operate successfully in the global food industry. The department is characterized by its impact on the formation of values and skills that complement and ensure its successful performance in the industry and graduate programs at any university worldwide. We have over 550 graduates from over seventeen countries. We have exchange programs with university of Arkansas, Illinois, Florida, LSU, Nebraska, Purdue, Texas A&M, and Texas Tech.

We have a worldwide, unique food processing park, with eight processing plants and five specialized laboratories available to our students, for their learning process, and to external customers. These plants supply the domestic demand for the dining hall, cafeteria and the concession stand on campus. Production surpluses are marketed in major supermarkets and hotels in Tegucigalpa and San Pedro Sula.

Currently, we execute projects of national and regional development which mainly contribute to the future of the food processing sector, through innovation and new product development, quality management, safety, and food packaging and labeling.

The Hong Kong Polytechnic University
Eligible Degree: BSc (Hons.) in Food Safety and Technology
Hung Hom, Kowloon, Hong Kong
http://www.polyu.edu.hk/abct/en/programmes_detail.php?id=6

This applied programme aims to provide an unique and profession-oriented education opportunity for A-level graduates (JUPAS candidates) and to produce well-trained food technologists as well as food safety officers for the needs and benefits of the community.

It is the objective of the programme to develop students into all-round preferred graduates whose intellectual abilities, knowledge and skills are on a par with the international standards of an undergraduate degree in Food. This value-addedness will be achieved through carefully designed curriculum, modern learning/teaching methodologies, multiple assessment tools, workplace learning experience, etc. The ultimate goal is to contribute to the well-being of the Hong Kong society at large, in particular to its economy and the assurance of food safety in the community.

Iowa State University
Eligible Degree: B.S. Food Science
Option: Food Science and Technology; Food Science and Industry

Ames, Iowa 50011-1061
Contact: www.fshn.hs.iastate.edu/contact
www.fshn.hs.iastate.edu/  

The Department of Food Science and Human Nutrition (FSHN) at Iowa State University (ISU), located in the heartland of the United States, is among the top programs in the nation. Administered by the Colleges of Agriculture and Life Sciences and Human Sciences, FSHN offers significant opportunities for students to study in fully equipped, state of the art laboratories; network with professionals and alumni through student organizations and professional associations; study abroad in places like Spain, India, and Peru.

Our world-renowned faculty provide expertise on a diverse range of topics surrounding food and nutrition. They are on the cutting edge of interdisciplinary research such as the nutritional relationships in cancer, diabetes and obesity and the development and production of new food products that promote health and prevent disease. Collaborating with the BioCentury Research Farm, Center for Crops Utilization Research, Midwest Grape and Wine Industry Institute, Midwest Dairy Foods Research Center, and Nutrition and Wellness Research Center, and others, FSHN students and faculty are promoting health and well-being through food and nutrition.

Instituto Technologico y de Estudios
Eligible Degree and Option: B.S. Food Industry Engineering
Monterrey Nuevo Leon
MEXICO 64849
www.itesm.edu

Jiangnan University
Eligible Degree: B.S. Food Science and Technology
Wuxi, Jiangsu Province 214122
P. R. China
Contact: foodsci@jiangnan.edu.cn
http://foodsci.jiangnan.edu.cn

Of Food Science and Technology, Jiangnan University created in similar disciplines in China first, the basis of the best, most extensive coverage of the food industry now has the only state-level key disciplines (Food Science and Engineering), the only (State Key Laboratory of Food Science and State Key Laboratory), with national characteristics of professional, professional brand of Jiangsu Province (Food Science and Engineering), is one of the most famous universities in the field of food science and technology in China. The College currently has a total of doctoral eight, nine master's degree, undergraduate three. In 2009 the Ministry of Education at the national level disciplinary assessment, food science and engineering disciplines ranked first in the country. In 2011, food science and engineering undergraduate majors passed the IFT International Food, professional certification, marking the food, Jiangnan University personnel training has reached the international advanced level.

College students in the existing more than 2100 people, including more than 200 doctoral students, more than 500 graduate students and more than 1,400 undergraduate students. Construction materials and curriculum with international standards, the implementation of the tutorial system, the establishment of an open laboratory, set up after-school research projects, and effectively support the goal of research engineering innovation personnel training. 2001, 2005, 2009 for three consecutive years won the national teaching achievement prize. Extracurricular scientific and technological works at the National University "Challenge Cup" contest, Business Plan Competition, the National Mathematical Contest in Modeling, many students have won awards in 2011 for the 12th "Challenge Cup" National Undergraduate Scientific and Technological Works Competition first prize, reflecting the higher overall quality and technological innovation capacity. Academic excellence will be recommended exemption master's degree, with an average annual 30% of students admitted to Tsinghua University, Peking University, Fudan University, Jiaotong University, Zhejiang University and other schools, including graduate students.

The college has 121 full-time teachers, national Thousand Talents Program candidates, "Cheung Kong Scholar" Professor 3, 47 professors, 41 doctoral tutor, 71 associate professors; than 70% of full-time teachers with a doctorate, 60 % of the teachers have studied in a foreign country more than one year, or studying for a degree, the Ministry of Education Changjiang Scholars and Innovative Research Team plans to support the unit. Discipline Echelon has twice been named the Jiangsu Province outstanding academic echelon. In the past five years, the School of National Science and Technology Progress Award 6, more than 100 national research projects, vertical and horizontal project funds more than 300 million yuan.

The college has a good social reputation, awarded annually the social scholarship established by the enterprise more than 40 million. College has nearly 20 countries and regions including the United States, Japan, France, Canada, Denmark, more than 30 colleges and universities and research institutions to establish a long-term stable cooperation and exchange relations, hired more than 20 foreign honorary visiting professor to the school on a regular basis lectures. With the University of California, Davis, University of Maryland, University of Missouri, University of Reading, UK and Canada Newfoundland Memorial University signed an agreement to co-culture, and the creation of the International Class, "2 +2", "3 +1" undergraduate joint training mode and the "3 +2" Ben, Pegatron training mode. Each year a group of undergraduates, graduate students for international exchange opportunities to go abroad for graduate research, study or study tour.

The College has more than 100 well-known food companies to join the Board of Directors for undergraduate teaching, research, student internships, job creation in a good condition. Graduates in short supply, job supply and demand ratio of more than 1:4. College and Kraft, Pepsi, Procter & Gamble, Danone, National Starch, Nestle, Cargill, COFCO, the benefits of Kerry more than 200 domestic and foreign well-known enterprises to establish a regular food supply and demand of graduates collaborative relationship.

"Diligence, innovation, first, win-win" spirit will inspire all the teachers and students of the Institute of Food keep making progress, and create a better future.

Kansas State University
Eligible Degree and Option: B.S. Food Science and Industry
Manhattan, Kansas 66506-0201
Contact: asi@ksu.edu
http://foodsci.k-state.edu

The Department of Animal Sciences and Industry has a long and rich heritage. From the down-to-earth animal husbandry group that emerged from the Farming Department in 1901, to its current form as one of the largest Animal Science departments in the United States, K-State animal science has held fast to its commitment to excellence in teaching, research, and extension.

Moreover, we are fully engaged in embracing the challenges of the future in order to continue providing the objective information and training needed by the citizens of Kansas and elsewhere to thrive in the midst of change. The Animal Science program at Kansas State University ascribes to and seeks to model the core values articulated by the College of Agriculture and K-State Research and Extension.

Those core values include:

  • Integrity (displaying the characteristics of honesty, trust, credibility, responsibility, stewardship and accountability)
  • Communication (exhibiting excellence in listening, speaking, writing, and working together)
  • Scholarship (striving for excellence in the discovery, integration, dissemination and application of knowledge)
  • Leadership (clearly displaying vision, teamwork, customer-focused service, and innovation)
  • Inclusion (showing respect and appreciation for all clientele, co-workers and others with whom we interact)

Kansas State University is located in the city of Manhattan, which has a population of about 45,000. Faculty in Animal Sciences and Industry are housed in two buildings on the K-State campus (Weber Hall and Call Hall). The buildings contain well-equipped laboratories, teaching facilities, a dairy processing plant and a meat processing facility.

Field research facilities for beef cattle, dairy cattle, swine, poultry, horses, and sheep are located in close proximity to campus. The department manages about 6,500 acres of land for research purposes. In a typical year, departmental research and teaching facilities accommodate about 2000 to 3000 cattle, 3500 swine, 1500 laying hens, 250 sheep and 45 horses.

Louisiana State University
Eligible Degree & Option:  1. B.S. Food Science & Technology,
2. B.S. in Nutrition and Food Sciences with Food Science and Technology concentration

Baton Rouge, Louisiana 70803
www.lsu.edu/foodscience/  

The LSU Food Science Department trains students in the quality, nutrition, processing and safety of foods for the $600 billion food industry by integrating biology, chemistry, physical sciences and engineering.  The LSU Department  of Food Science undergraduate curriculum in Nutrition and Food Sciences consolidates the curricula in the areas of Nutritional Sciences and Food Science and Technology. Students in this curriculum take core courses that provide basic knowledge required for specialization in Food Science and Technology (with or without a Pre-Med option).

Departmental research addresses basic and applied food science involving sensory quality, the physical, microbiological and chemical makeup of food, functional foods and the technology and engineering of food processing. There is a strong relationship between food science, nutrition and the health field in prevention of disease, slowing aging and finding solutions to problems like inflammation, cancer and obesity such as development of nutritional or medical foods. Students aspiring to go to medical school can take the Pre-Medical option which allows students to take core courses required for consideration for admission to medical school. Elective courses such as FDSC 3900 allow students to gain practical experience in research or product development. Internships with many various food companies are also available. After completing the concentration in food science, students are prepared to enter into many different career paths in the food industry, to pursue graduate study, or enter professional programs such as pharmacy, medical or dental school.

Massey University
Eligible degree: Bachelor of Food Technology (Honours), Food Product Technology major
Palmerston North 4442 New Zealand
Contact: s.h.flint@massey.ac.nz
Contact: http://www.massey.ac.nz/massey/contact/information-request/information-request_home.cfm
www.massey.ac.nz

Massey University’s Bachelor of Food Technology with Honours (BFoodTech(Hons)) has an outstanding 40-year track record. It educates graduates to be leaders in developing New Zealand’s food, processing, and manufacturing industries. The programme teaches students the right mix of pure and applied science, engineering, business, and entrepreneurial skills to be in tune with the needs of employers in the food processing industry.

The BFoodTech(Hons) requires four years of full-time study organised into four parts, one part per year. 900 hours of approved summer vacation employment in relevant organisations will augment study in the programme.
Massey University’s Bachelor of Food Technology (Honours) is accredited by the US-based Institute of Food Technologists (IFT). It has the distinction of being one of only two universities outside the Americas to have achieved this recognition.

To find out more about papers and programmes, contact us. The staff will also be able to answer any questions about what you need to do to enroll and provide you with additional enrolment material should you need it. Another source of useful information is the School of Engineering and Advanced Technology website and IFNHH Undergraduate Study.

Michigan State University
Eligible Degree and Option: B.S. Food Science

East Lansing, Michigan 48824
http://fshn.msu.edu

Options: 1.Food Biotechnology; 2.Food Business and Industry; 3.Food Chemistry; 4.Food Packaging; 5.Food Safety; 6.Food Technology

We invite you to explore our web site and discover our nationally recognized academic, research and outreach programs. Our department is home to 36 faculty, 45 graduate students and more than 650 undergraduate students. Our faculty and staff are active in research to solve contemporary issues in food production, quality and safety, as well as nutrient function and applications to health and chronic disease prevention. We are committed to excellence and the application of knowledge and expertise in classrooms, laboratories and communities. Tour our updated research and educational facilities and do not forget to try the world-class ice cream and cheese available through our MSU Dairy Store!

Mississippi State University
Eligible Degree and Option: Food Science, Nutrition and Health Promotion with concentration in Food Science

Mississippi State, MS
http://www.fsnhp.msstate.edu/

Food Science, Nutrition and Health Promotion (FSNHP) offers the opportunity to gain a broad education in food science, nutrition, and health, as well as the specific academic background to pursue careers as food scientists, dietitians/nutritionists, and health educators.

It involves the integration of new knowledge and advances in technology and the physical and biological sciences with psychological, sociological, and behavioral sciences in the provision of a safe, nutritious food supply. Research, teaching, and outreach extend the continuum from the processing of food to its marketing, consumption, and impact on public health and community.

North Carolina State University
Eligible Degree and Option: B.S. Food Science (Science Emphasis)
Raleigh, North Carolina 27695-7624
http://www.ncsu.edu/foodscience/

Our Department is a team of scientists, researchers, and teachers committed to guiding the undergraduate and graduate education of students preparing for professional and technical careers in Food, Bioprocessing, and Nutrition Sciences. 

We identify, develop, and apply the appropriate concepts, theories, and emerging methodologies from the fundamental disciplines of chemistry, engineering, microbiology, food and bioprocessing, nutrition, and sensory science, to the investigation of critical issues in food & biological systems, components, products, and processes.

We interpret, adapt and extend research information to the North Carolina, national, and international food and bioprocessing industries. We maintain and improve the safety, variety, and quality of food and biological products.

North Dakota State University
Eligible Degree and Option: B.S. Food Science
Fargo, North Dakota 58105
Contact: http://www.ndsu.edu/ndsu/academic/factsheets/ag/foodsci.shtml#contact
www.ndsu.edu

Food science is a four-year curriculum offered by the College of Agriculture, Food Systems, and Natural Resources through the Department of Cereal and Food Sciences. The program draws on the expertise of faculty members in several departments at North Dakota State University who have expertise in both teaching and research. Many have industry experience with numerous connections in the food industry.

The Industrial Agriculture and Communications Center (IACC) and Harris Hall at NDSU house laboratories and teaching facilities where many of the food science courses are taught. Extensive facilities are available for teaching and food processing research.

The Ohio State University
Eligible Degree and Option: B.S. Food Science
Columbus, Ohio 43210-1007
Contact: fst@osu.edu
http://fst.osu.edu  

Our nationally approved curriculum produces graduates who are well prepared to work in the public or private sector. Many continue studies towards a master’s or doctorate degree. They learn the chemistry, microbiology, structure, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and used.
It is possible for all of our students to earn their BS degree in four years.

Because of the diversity of educational experiences of the students coming into our programs, no single four year plan is appropriate for us to publish. It is strongly recommended that you meet with your assigned advisor or the Coordinating Undergraduate Advisor, Dr. Luis Rodriguez-Saona (rodriguez-saona.1@osu.edu), to work out your individualized plan for earning your degree.

Oregon State University
Eligible Degree: B.S. Food Science and Technology
Corvallis, Oregon 97331-6602
Contact: http://oregonstate.edu/dept/foodsci/contact.htm
http://osu.orst.edu/dept/foodsci   

Options: 1. Food Science; 2. Fermentation Science 3. Enology and Viticulture

Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST) offers undergraduate and graduate programs of study supported by 17 tenured and tenure-track faculty, a number of adjunct faculty, and 35 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

The Department's learning outcomes are integrated with its mission and long-range goals. Food Science and Technology has active research programs supported by more than $1.9 million in funding and offers M.S. and Ph. D. programs with specializations in: Food Chemistry and Biochemistry, Food Microbiology and Biotechnology, Flavor Chemistry and Sensory Evaluation, Food Processing and Engineering, Enology (Winemaking), Brewing Science, Dairy Processing, Seafood Science and Surimi, Value-Added Foods

Pennsylvania State University
Eligible Degree and Option: B.S. Food Science
University Park, Pennsylvania 16802-2504
Contact: foodsci@psu.edu
www.foodscience.psu.edu   

The Department of Food Science at Penn State is one of the premier food science departments in the country.
The outstanding facultystate-of-the-art building and laboratory facilities, and friendly and dedicated staff members make the Food Science Department a pleasant place to study and conduct research. Our undergraduate Food Science Major offers students hands-on science dealing with real-world applications; small, friendly atmosphere; world-class internship experiences; excellent scholarship opportunities, and 100% job placement.
Our graduate program offers graduate study leading to Masters of Science and Doctor of Philosophy degrees. Collaborative research in the food science department is primarily conducted in the context of graduate education. Graduate students receive in-depth training in the core disciplines of food chemistry, food microbiology, food engineering and processing.

There are also opportunities for students interested in nutrition education studies.
In addition, research is encouraged and is facilitated through the core disciplines as well as collaborative multidisciplinary Impact Groups. Impact groups provide focus to research efforts of our faculty members. The six impact groups within the department focus on: ingredients as materials; food safety; cocoa, chocolate, and confectionery products; plant and mushroom products; dairy foods manufacturing; and family and community food systems. Research and extension faculty work closely with members of the agricultural community and encourage their graduate students and other visiting scholars to participate in this important activity.

The relatively small-college atmosphere within the department enables faculty, staff, and students to have close contact in an intellectually stimulating and professional environment. I invite you to come, meet our facultystaff and students, and see why we are one of the premier food science departments in the country.
For more information contact: foodsci@psu.edu

Purdue University
Eligible Degree and Option: B.S. Food Science; B.S. Food Manufacturing Operations
West Lafayette, Indiana 47906
Contact: foodsci@purdue.edu
www.foodsci.purdue.edu

The Department of Food Science at Purdue University is committed to impacting the world food system and quality of life by educating and training undergraduate and graduate students for careers in industry, government, and academia. Our mission is to expand and transfer knowledge for continuous improvement of the safety, quality, value, and security of the world’s food supply through basic research and outreach programs.

Our faculty, staff, and students are located on Purdue University’s main campus in the Philip E. Nelson Hall of Food Science, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907. This building provides excellent research laboratories, as well as specialized facilities such as the sensory evaluation laboratory, pilot scale-manufacturing plant, student product development and innovation laboratory, and enology library for us to engage with the food and beverage industry and government partners.

Rutgers University
Eligible Degree and Option: BS in Food Science, Food Science Research Option
New Brunswick, NJ 08901-8520
Contact: http://foodsci.rutgers.edu/aboutUs/contact/contact.html
http://foodsci.rutgers.edu/  

Welcome to the Department of Food Science at the School of Environmental and Biological Sciences of Rutgers University. We are a student-oriented program that emphasizes fundamental principles of food biology, food chemistry, and food processing to prepare graduates to be leaders in development of new, wholesome, nutritious, and safe food products. Since our curriculum is grounded in basic science, graduates are able to pursue careers in a wide variety of professional and technical fields. 

Our undergraduate program leading to a Bachelor of Science degree includes options in Food Science Research, General Food Science, and Food Science & Management Economics. A joint Culinology program with Mercer County Community College combines culinary arts with food science. 

Our graduate program leading to Master of Science and Doctor of Philosophy degrees provides a solid background in food science while allowing for specialization in the areas of food biology, chemistry, or engineering. Our internationally recognized and award-winning faculty and staff make us one of the leaders in the field of food science.

San Jose State University
Eligible Degree and Option: B.S. Nutritional Science with a Concentration in Food Science and Technology
San Jose, CA 95192-0058
Contact: http://www.nufs.sjsu.edu/contact.htm
www.nufs.sjsu.edu

The Department of Nutrition, Food Science, and Packaging offers both Baccalaureate and Masters Degrees in Nutritional Science. The department offers a strong academic program through a variety of courses and experiences in nutrition, food science, foodservice management, restaurant management, and packaging.

Texas A&M University
Eligible Degree: B.S. Food Science and Technology
College Station, TX 77843-2253
Contact: nfsc@tamu.edu
http://nfs.tamu.edu/  

Options: 1. Industry 2. Science

The College of Agriculture and Life Sciences is the largest of its kind in the U.S. with 400 faculty members, including winners of prestigious awards like the Nobel, Wolf and World Food Prizes. It provides students with hands-on involvement in developing solutions to today's issues like bioenergy, environmental sustainability, international food security, and youth development.

Tuskegee University
Tuskegee, AL 36088
Eligible Degree: B.S. Food Science
Contact: http://www.tuskegee.edu/about_us/contact_us.aspx
www.tuskegee.edu

The program offerings in the Department of Food and Nutritional Sciences consist of options in Food Science, the Didactic Program in General Dietetics, Nutritional Science, Public Health Nutrition, Food Science/Biology, and Nutritional Science/Biology, each of which leads to a Bachelor of Science degree. These undergraduate curricula provide a broad general education, plus professional competency for positions in agencies, research laboratories, universities and organizations dealing with health, nutrition, education and human needs.

The Food and Nutritional Science Advisory Board (FNSAB, a support arm for the department) composed of professionals in academia and industry, provides student internship opportunities at member companies and annual scholarships for academic achievers in financial need.

United Arab Emirates University, Al Ain
Eligible Degree and Option: B.Sc in Food Science and B.Sc. Food Science with Minor
Al Ain, United Arab Emirates (UAE)
http://cfa.uaeu.ac.ae/dfs/index.shtml

Universidad de las Américas Puebla
Eligible Degree and Option: B.S. Food Engineering
Sta. Catarina Martir. Cholula, Puebla 72810 Mexico
Contact: ingreso.posgrados@udlap.mx
www.udlap.mx

The Food Engineering program has been designed to give you professional training in managing modern techniques and tools needed to practice food science, engineering and technology. You will also acquire a keen awareness to work with social commitment, and the competitiveness to become successful in the plural and globalized food field. To accomplish all this, you will have learned and understood the principles of food preservation, obtained through processes that guarantee that foodstuffs are safe to be consumed.

Universidad Argentina de la Empresa
Eligible Degree: B.S. in Food Technology (Licenciatura en Tecnologia Industrial de los Alimentos)
C1073AAO – Ciudad Autonoma de Buenos Aires
Buenos Aires Argentina
www.uade.edu.ar
Contact: www.uade.edu.ar/contacto

Al estudiar la Licenciatura o la Ingeniería en Alimentos en UADE, tendrás una formación especialmente valorada y reconocida por las empresas alimentarias, tanto por los conocimientos que te ofrecen estas carreras en diseño, producción, desarrollo y control de calidad de alimentos, como por la amplia capacitación en el gerenciamiento de los negocios del sector.

Las carreras de alimentos en UADE comienzan su historia, con la Licenciatura en Tecnología Industrial de los Alimentos, hace mas de 40 años, siendo una de las primeras del país. Esta amplia trayectoria es un claro signo de la calidad de la enseñanza impartida. Posteriormente, se incorporó el título de Ingeniería en Alimentos.

La carrera cuenta con un plan de estudios moderno, que incorpora los últimos avances científicos, tecnológicos y de gestión empresarial. En particular, la licenciatura está más enfocada en el desarrollo y análisis de los alimentos, mientras que la ingeniería agrega conocimientos de proyectos y plantas alimentarias.

Con referencia a la reconocida excelencia de los egresados, UADE no sólo imparte una sólida formación teórica, sino que la complementa con una amplia actividad práctica que se desarrolla en los laboratorios propios dotados de un equipamiento de punta (cromatógrafos de gases y de líquidos, espectrómetro de absorción atómica, equipos piloto de liofilización y destilación, etc.)

University College Cork
Eligible Degree and Option: BSc Food Science Option: Food Chemistry and Processing Technology Option
Cork, Ireland
Contact: foodandnutrition@ucc.ie
www.ucc.ie/en/fns/ 

Ireland's agri-food industry is a key component to our modern economy. It accounts for 8% of GDP, with over 160,000 jobs. It is responsible for a major proportion of exports of Irish-owned enterprises and its products are sold in over 170 markets around the world. Annual food output exceeds €16 billion, and the sector contributes €7 billion in exports. UCC has a national and international reputation for provision of quality education in the Food Area and has state of the art facilities.

The School of Food and Nutritional Science is proud to prepare student for the agri-food industry.  Courses available include BSc Food Science (CK505), BSc Nutritional Sciences (CK504), BSc Food Marketing and Entrepreneurship (CK502) and BSc International Development and Food Policy (CK506).  An integral part of each BSc programme is a six month paid Industrial Placement during year three. This provides a practical insight into business and the development of business contacts.

Food Science graduates are equipped with the knowledge and technical know-how to work in a diverse range of food related careers. The course covers a wide range of study from fundamental chemistry and microbiology of food to modern processes for commercialisation in state of the art research facilities. UCC Food Science graduates have a strong track-record of taking senior positions in the Irish food industry in areas such as food production and management, quality assurance and research and development.

University of Alberta
Edmonton, Alberta T6G 2P5
CANADA
www.afns.ualberta.ca

The Department of Agricultural, Food and Nutritional Science (AFNS) at the University of Alberta is a unique department, the first of its kind in North America, reflecting the integration of many disciplines across Agriculture, Food and Nutrition. AFNS is committed to achieving excellence in the discovery and dissemination of knowledge with the goal of improving the health and quality of life. Disciplines range from primary production and biotechnology in plant and animal sciences, to innovative food and agri-food products, and human nutrition and wellness. The Department boasts 68 professors, 30 adjunct professors, over 250 graduate students, and more than 300 research and support staff, and includes the divisions of Animal Science, Plant Biotechnology, Food Science and Bioresource Technology, and Human Nutrition.

University of Arkansas
Eligible Degree and Option: B.S. Food Science Concentration
Fayetteville, Arkansas 72704
www.foodscience.uark.edu
Undergraduate brochure (PDF)

Food Science is a department in the Dale Bumpers College of Agricultural, Food and Life Sciences and Division of Agriculture at the University of Arkansas that serves as a primary source of higher education, fundamental and applied research and public service. The Department of Food Science fosters programs for achieving regional, national and international excellence that contribute to the advancement of knowledge and technologies, professional development and economic success of individuals and food and food related enterprises.

The Department of Food Science consists of 14 nationally recognized faculty and 10 adjunct faculty along with outstanding support personnel who are dedicated to teaching, research and service in areas of food chemistry and quality, microbial food safety, food processing, food packaging, sensory analysis, food engineering, functionality and health benefits of foods. The Food Science facilities including classrooms, laboratories and food processing pilot plant are modern and well equipped for effective education and research.

University of Brawijaya
Eligible Degrees: BSc in Agricultural Technology, Major in Food Science and Technology
Malang, East Java, Indonesia 65145
www.thp.ub.ac.id       

The Department of Agricultural Product Technology University of Brawijaya (UB) was founded on September 24th, 1964 under the Faculty of Agriculture. In 1998, Faculty of Agricultural Technology was established independently which was formerly under the Faculty of Agriculture and on January 26th, 1998 the Department of Agricultural Product Technology was under this new faculty with other two departments. Following in 1999, Graduate Program specialized in food science and technology was established. The core competence of the department was designed to provide the students with the knowledge of principles of food science and technology to be applied to the food industries which may involve post-harvest handling, processing, preservation and distribution for consumption or for providing raw materials for industries in an efficient way and meet the requirements (safety, quality and healthy) within a framework of environment-friendly production system based on faith and devotion to God Almighty.

Undergraduate program offers three options: Food Processing Technology, Food Nutrition, and Food and Agroindustrial Biotechnology. For research development, the Department established four teaching laboratories: The Laboratory of Food Chemistry and Biochemistry, Laboratory of Food Processing and Engineering, Laboratory of Food Microbiology, and Laboratory of Food Nutrition.

Currently, the Department of Agricultural Product Technology is supported by 2 Professors, 9 Doctorates, and 22 Master's degree. Until the end of June 2012, 6 staffs are pursuing doctorate in overseas universities. To improve the quality and quantity of the graduates and to strengthen their role in the development of agricultural technology sector, the Department of Agricultural Product Technology is always improving the quantity and quality of the staff. Some efforts are implemented to the development of personal competence, social competence, and professional competence through the training, workshops, internships, seminars, further studies, inviting guest lectures, conducting research and community service which are performed within or outside of Indonesia.

Academic staffs are clustered based on their expertise: Chemistry and Biochemistry of Food, Food Processing Technology, Food Biotechnology, Food Microbiology, Food Engineering, Food Quality Management, Food Nutrition. Students are actively involved in many scientific competitions in international or national levels such as Food Technology Competition organized by Institute of Food Technologists (IFT) USA (won 3rd place in 2012, won 1st place in 2011 and won 3rd place in 2010) and PIMNAS (National Scientific Student Competition).

University of British Columbia
Eligible Degree and Option: B.Sc. Food, Nutrition & Health
Vancouver, B.C.
Canada. V6T-1Z4
Contact: www.landfood.ubc.ca/contact
www.agsci.ubc.ca

The UBC Faculty of Land and Food Systems uses student-centered learning to educate new generations of scientists equipped to solve the most fundamental issues faced by society — those focused around human health, a sustainable food supply and the responsible use of finite land and water resources.

University of California-Davis
Eligible Degree and Option: B.S. Food Science
Davis, California 95616-8598
http://foodscience.ucdavis.edu  

Options: 1. Food Technology; 2.Food Chemistry; 3.Food Biology-Microbiology; 4. Food Business and Management; 5. Brewing Science; 6. Consumer Science; 7. Food Biochemistry

The internationally recognized Food Science and Technology Department makes food healthier, tastier, and safer for consumers. Students complete a rigorous scientific curriculum that prepares them well for the numerous job opportunities available in the food industry or for graduate studies in the physical, chemical, and biological sciences and medicine.

University of Delaware
Eligible Degree and Option: B.S. Food Science and Technology
Newark, Delaware 19716-2103
Contact: http://ag.udel.edu/anfs/foodscience/contactinfo.html
http://ag.udel.edu  

The University of Delaware’s Food Science Program integrates rigorous research, teaching, and outreach programs focused on food safety and food processing technologies. In addition to being internationally recognized for research in emerging food preservation technologies, the program has the distinguishing feature of conducting innovative fundamental research in the fields of food virology and parasitology. Food science students who have benefited from this learning environment find themselves easily employed or accepted into graduate school programs in this growing field.

University of Florida
Eligible Degree and Option: B.S. Specialization in Food Science
Gainesville, FL 32611-0370
http://fshn.ifas.ufl.edu

The Department of Food Science and Human Nutrition is among one of the world’s largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department. The department has about 30 full-time faculty members, 80 graduate students and close to 1,000 undergraduates. Our programs are accredited by the Institute of Food Technologists (IFT) and the American Dietetic Association. After completing undergraduate degrees, our students typically move on to professional employment, further education or training in food or nutrition graduate programs, or professional school programs. We have a strong record of excellent placement of our graduate students in industry and professional organization employment, as faculty members at colleges and universities, or in postdoctoral training experiences.

Our faculty has trained at institutions from all across the world and has been widely successful in their teaching, research, and extension efforts. Throughout our programs in food science, nutrition, and dietetics, our faculty is recognized nationally and internationally as experts in their respective fields.

University of Georgia
Eligible Degree: B.S. Agri., Food Science and Technology
Athens, Georgia 30602-7610
Contact: www.caes.uga.edu/departments/fst/contactinfo.html
www.caes.uga.edu

Options: 1. Science 2. Technology 3. Engineering

Program description: Food Science is the application of science, technology, and engineering to the study of food materials, ingredients and their products. This knowledge is used by food scientists to make our foods safer, healthier, more tempting and less likely to spoil. 

University of Guelph
Eligible Degree and Option: B.Sc. Food Science
Guelph, ON, CANADA
NIG 2W1
Contact: www.uoguelph.ca/foodscience/contact
www.uoguelph.ca/foodscience/

The Department of Food Science offers diverse and highly rated educational programs, including a Distance Education Certificate, Short Courses in Dairy, Wheat, and Meat Processing, and of course Undergraduate and Graduate programs.

University of Idaho/Washington State University
Eligible Degree and Option: B.S. Food Science: Processing emphasis.
Moscow, ID 83844-2312
Contact: foodscience@uidaho.edu or food.science@wsu.edu
www.uidaho.edu/cals/fst/bsfoodsci

The food science faculty and programs from the former University of Idaho (UI) Department of Food Science & Toxicology and the previous WSU Department of Food Science and Human Nutrition merged in 2008 to form the School of Food Science. The SFS is unique in the nation and provides immediate national impact and recognition. With this merger, teaching, research, and extension programs within the SFS advance into the top tier of universities with food science programs in the United States based on faculty numbers, undergraduate and graduate student enrollment, degrees granted, research productivity, and extension programming.

The School of Food Science (SFS) with 20 faculty members is jointly administered by the WSU College of Agricultural, Human and Natural Resource Sciences (CAHNRS http://www.cahnrs.wsu.edu) and the UI College of Agricultural and Life Sciences (http://www.uidaho.edu/cals.aspx).The School of Food Science maintains strong undergraduate and graduate programs in food science (B.S., M.S., and Ph.D.) at both campuses. The administrative offices are located 8 miles apart on the main campuses in Pullman, WA and Moscow, ID. Members of the faculty are located on both campuses and also located at the UI Food Technology Center (Caldwell, ID), Tech-Help (Boise, ID), WSU Irrigated Agricultural Research and Extension Center (Prosser, WA) and at the WSU Tri-Cities campus (Richland, WA).  The SFS oversees Ferdinand’s Ice Cream Shoppe and the WSU Creamery.  SFS faculty collaborate with cereal scientists at the USDA Western Wheat Quality Laboratory (Pullman).  Facilities include pilot plants, a food preparation laboratory, sensory evaluation laboratories and numerous research laboratories.  A dairy processing plant, research pilot plant, traditional food processing pilot plant and an experimental/teaching winery are available for student projects.

University of Illinois
Eligible Degree: B.S. Food Science and Human Nutrition, Option: Food Science
Urbana, Illinois 61801
Contact: http://fshn.illinois.edu/about/contact
www.fshn.uiuc.edu  

Food Science draws from many disciplines, such as biology, engineering, and chemistry to better understand food processing and product development while ultimately improving food product safety, quality, quantity, and affordability for the public.

University of Kentucky
Eligible Degree and Option: B.S. Food Science
Lexington, Kentucky 40546-0215
www.uky.edu

The Department of Animal and Food Sciences addresses the major issues faced by animal agriculture today – production efficiency, sustainability, animal welfare, environmental stewardship, food safety and food quality – through our programs in research, instruction and extension. These issues represent challenges and areas for science-based discussions with clientele and consumers. We are involved in multidisciplinary research programs that advance our knowledge of animal biology and production systems and their relationship to the environment, as well as processing, preservation, and improvement of human foods. Our instructional programs focus on the application of science and technology to animal and food production. Our extension programs advance sustainable agricultural and food systems and assist our youth to develop character traits needed to be successful citizens.

University of Maine
Eligible Degree: B.S. Food Science and Human Nutrition, Option: Food Science
Orono, Maine 04469-5735
www.fsn.umaine.edu  

We are dedicated to providing quality undergraduate and graduate education, relevant research, and exceptional public service.  Our faculty collaborates with researchers and industrial partners within the state and around the globe. Our departmental facilities in Hitchner Hall contain spacious research laboratories, a commercial teaching kitchen, a Consumer Testing Center for sensory evaluation of foods, and a Pilot Plant food processing facility.

The undergraduate degree program leads to a B.S. degree in Food Science and Human Nutrition.  Three concentrations are offered: Food Science, Human Nutrition and Dietetics and Food Management.  Each concentration prepares students for different careers in the area of food science and human nutrition. Students who meet admission criteria may enter the Department’s programs in September, January or during the summer. Interested students should submit their applications several months in advance to insure admission for the next semester. Undergraduate student applications are available through the Office of Admissions.

University of Manitoba
Eligible Degree and Option: B.Sc. Food Science
Winnipeg, Manitoba
CANADA R3T 2N2
Contact:  foodcas@ms.umanitoba.ca
www.umanitoba.ca/afs/food_science

The Department offers a four-year undergraduate program leading to a Bachelor of Science in Food Science [B.Sc.(F.S.)] degree. All courses in first year and some in second year are prescribed. The remainder of the second-year courses and all in the third and fourth years are related to the major field of Food Science.

All students in first year must take the following  required courses: chemistry, calculus, algebra, economics, introductory agriculture, and biology. Course descriptions, prerequisites and other pertinent information are available from the University of Manitoba General Calendar.

University of Maryland
Eligible Degree and Option: B.S. Food Science
College Park, Maryland 20742
Contact: http://nfsc.umd.edu/contact
http://nfsc.umd.edu/undergraduate/programs  

The Food Science major prepares students to apply the principles of science and engineering to better understand the complex and heterogeneous materials recognized as food. There is a great demand in the global food industry and government for highly knowledgeable and competent food scientists. Opportunities for food scientists include food safety, food quality control, food product development, production management, technical sales and service, ingredient management, research, and teaching. This major also prepares students for graduate study. The Food Science major is approved by the Institute of Food Technologists.

It is not necessary to complete an additional application form in order to be accepted into the Food Science program. On their application to The University of Maryland, both freshman and transfer students should simply declare their major as Food Science. The Food Science program code for your application is 0133O. Students who are enrolled in other majors at the University of Maryland should contact us for information about changing their major to Food Science.

For information on admission to the University of Maryland, go to the Undergraduate Admissions Office. You may also want to visit the College of Agriculture and Natural Resources to find out more information about our college. The undergraduate catalog contains information on admission, as well as withdrawal and refund of tuition and fees, academic calendars, protection of privacy of information, access to personal files, access to student support services, grievance procedures and disciplinary/termination procedures.

University of Massachusetts
Amherst, Massachusetts 01003
Contact: http://www.umass.edu/foodsci/about/fsrequest.html
http://www.umass.edu/foodsci/

The Department of Food Science at the University of Massachusetts, Amherst was recently ranked the number one food science Ph.D. research program in the United States by the National Research Council. The 2010 study evaluated graduate programs according to several criteria, including faculty research productivity (publications, citations, grants, awards), student completion rates, and diversity. We are extremely proud that our department was ranked first in three of the evaluated categories (PDF).

University of Minnesota
Eligible Degree and Option: B.S. Food Science
St. Paul, MN 55108
Contact: http://fscn.cfans.umn.edu/education/foodscienceundergraduate/contactinformation/index.htm
http://fscn.cfans.umn.edu/

The Department of Food Science and Nutrition is administered by the College of Food, Agricultural and Natural Resource Sciences (CFANS) on the University's St. Paul campus.  The Department maintains excellence in undergraduate and graduate education and offers programs in both food science and nutrition. M.S. and Ph.D. programs are coordinated through the University of Minnesota Graduate School. Our Education section contains details about our undergraduate and graduate degree programs.

The Department operates a number of specialized laboratories where food science and nutrition research is conducted in a wide variety of topics. Research and Services provides more information about current research projects in the Department. Food Science and Nutrition faculty, staff, and students are active in outreach programs in the food industry, local, national and international nutrition and health, and consumer communities. Our Outreachsection describes how the Department contributes to others.

University of Missouri
Eligible Degree: B.S. Food Science and Nutrition, Option: Science
Columbia, Missouri 65211-5160
Contact: http://foodscience.missouri.edu/contact.php
http://foodscience.missouri.edu

Program Description: Food Science at MU is a truly unique experience. We provide high quality undergraduate and graduate instruction to help you develop excellent leadership skills and prepare for a successful professional career.

University of Nebraska-Lincoln
Eligible Degree: B.S. Food Science and Technology
Lincoln, NE 68583-0919
Contact: http://foodsci.unl.edu/web/foodsci/emailform1
http://foodsci.unl.edu

Food Science and Technology majors find career opportunities with food processing firms, government agencies and educational institutions. Types of positions available to food science and technology graduates include product development, quality assurance, food plant management, food research, food marketing and sales, education and extension. The major curriculum includes a balance of courses in food science, biological sciences, physical sciences, mathematics, social sciences and humanities.

Food science courses include food processing, food engineering, food analysis, food chemistry, food microbiology, nutrition, quality assurance, and commodity processing courses. This program is designed to allow the student to develop an area of emphasis that fits their career goals by providing technical elective hours that are chosen by the student. Students may participate in an internship program that provides summer employment in the food industry.

University of Tennessee
Eligible Degree and Option: B.S. Food Science
Knoxville, Tennessee 37996-4591
http://foodscience.tennessee.edu

The Department of Food Science and Technology at the University of Tennessee has three major functions: teaching, research and extension or outreach.

Students majoring in Food Science and Technology follow a curriculum leading to a science concentration, a business/technology concentration, or a pre-professional concentration. These curricula prepare students to apply basic scientific and business principles to manufacturing, processing, distribution and utilization of food products that meet the needs and desires of consumers. Course work emphasizes the basic principles of converting raw food materials into safe, acceptable consumer products. Course information on food commodities details processing of specific types of food products such as bakery, fruit and vegetable, dairy, and meat products. Elective courses permit students to develop a background in business with courses in accounting, business law, marketing, finance, transportation, and economics or in other areas of their choice. The business/technology concentration allows students to complete a minor in business or in another area. Students pursuing the pre-professional and science concentrations can earn the B.S. degree in Food Science after completion of the respective four-year programs. Additionally, the pre-professional curriculum allows students to be awarded the B.S. degree after three years in FST and the successful completion of the first year (two semesters) in an approved dental, medical or pharmacy program. The Department’s graduate program awards both Master of Science and Ph.D. degrees.

The Departmental research program has two major emphases, microbiological food safety and food biopolymer chemistry. Allied to these areas are food quality enhancement and sensory evaluation. Faculty conduct applied and basic research that will have an ultimate positive impact for Tennessee, the United States and globally. The Department is highly productive in terms of research grant dollars and publication of research works. There is excellent opportunity for laboratory research experiences by both graduate students and undergraduate students.

The Department is currently headquartered in the newly opened (January, 2013) Food Science and Technology Building which has three floors containing offices, research laboratories, teaching laboratories and a pilot plant. Additionally, offices, research laboratories and pilot plant areas are located in the adjacent Food Safety and Processing Building. The FSPB was renovated in 1993.

University of Wisconsin-Madison
Eligible Degree: B.S. Food Science
Madison, Wisconsin 53706
Contact: foodsci@wisc.edu
www.wisc.edu/foodsci  

Options: 1. Natural Sciences, 2. Business

The Department of Food Science at the University of Wisconsin-Madison has been a part of the College of Agricultural and Life Sciences for more than 100 years instructing generations of food science and industry leaders. Housed in the recently remodeled Babcock Hall, the Department of Food Science offers students a truly unique undergraduate and graduate experience. Known for our distinguished and dedicated faculty and staff, students find the Department of Food Science a stimulating and encouraging environment to study and conduct research.

The Department of Food Science’s undergraduate program offers students valuable real-world experience and leadership skills by providing an innovative curriculum; varied club and extracurricular activities; research lab opportunities; access to a fully functional and award winning dairy plant; professional and industry contacts and experience; numerous internships and scholarships, and nearly 100% job placement. Students find career opportunities in product development, quality assurance/control, processing and engineering, technical sales, management, research, sensory analysis, and food law and regulations.

Utah State University
Eligible Degree: B.S. Nutrition, Dietetics and Food Sciences; Option: Food Science Emphasis
Logan, Utah 84322-8700
http://ndfs.usu.edu/

Nutrition, Dietetics, & Food Sciences benefit just about every person, every day. From healthier diets to better tasting foods to better understanding of disease and increased food safety, our department can prepare you for a great career in the "science of food."

In our department, students can learn of the engineering, biology and physical science of food through our Food Science major. Students can also become well-versed in clinical and community nutrition as well as food service management with our Dietetics degree. Our Food Technology Management degree allows students to get a broad background of basic food science while also learning business administration. Lastly, our Nutrition degree explores the molecular and cellular levels of food, allowing students to truly appreciate the building blocks of food.
Whatever interests you about Nutrition, Dietetics, and Food Science, we can offer you a hands-on learning experience with faculty dedicated to helping teach the next generation. 

Virginia Tech
Eligible Degree and Option: B.S. Food Science and Technology; Option: Science 2. Pre-Professional
Blacksburg, Virginia 24061
Contact: fstinfo@vt.edu
www.fst.vt.edu

Since 1968 our department has been a leader in contributing to food quality, safety, marketability and availability through excellence in teaching, research and extension.  Our undergraduate and graduate programs prepare students for exciting and satisfying careers in industry, government and academia.  We invite you to explore our site and learn about the food science program at Virginia Tech.

Washington State University/University of Idaho
Eligible Degree: B.S. Food Science
Pullman, WA 99164-6376
Contact: foodscience@uidaho.edu or food.science@wsu.edu
http://sfs.wsu.edu

The food science faculty and programs from the former University of Idaho (UI) Department of Food Science & Toxicology and the previous WSU Department of Food Science and Human Nutrition merged in 2008 to form the School of Food Science. The SFS is unique in the nation and provides immediate national impact and recognition. With this merger, teaching, research, and extension programs within the SFS advance into the top tier of universities with food science programs in the United States based on faculty numbers, undergraduate and graduate student enrollment, degrees granted, research productivity, and extension programming.

The School of Food Science (SFS) with 20 faculty members is jointly administered by the WSU College of Agricultural, Human and Natural Resource Sciences (CAHNRS http://www.cahnrs.wsu.edu) and the UI College of Agricultural and Life Sciences (http://www.uidaho.edu/cals.aspx). The School of Food Science maintains strong undergraduate and graduate programs in food science (B.S., M.S., and Ph.D.) at both campuses. The administrative offices are located 8 miles apart on the main campuses in Pullman, WA and Moscow, ID. Members of the faculty are located on both campuses and also located at the UI Food Technology Center (Caldwell, ID), Tech-Help (Boise, ID), WSU Irrigated Agricultural Research and Extension Center (Prosser, WA) and at the WSU Tri-Cities campus (Richland, WA).  The SFS oversees Ferdinand’s Ice Cream Shoppe and the WSU Creamery.  SFS faculty collaborate with cereal scientists at the USDA Western Wheat Quality Laboratory (Pullman).  Facilities include pilot plants, a food preparation laboratory, sensory evaluation laboratories and numerous research laboratories.  A dairy processing plant, research pilot plant, traditional food processing pilot plant and an experimental/teaching winery are available for student projects.

Zhejiang University
Eligible Degree: B.S in Food Science
Hangzhou, Zhejiang   P.R.China
http://www.caefs.zju.edu.cn/en/fsan.asp

The Department of Food Science and Nutrition of Zhejiang University, formerly the Department of Food Science andTechnology, was re-established in 1985. The department has since developed rapidly owing to the sustained endeavor of the teaching and research stuffs and support from the local society and governments. The department was entitled to confer master degrees in agricultural products processing and storage in 1986, became Priority Discipline of Zhejiang province in 1994, entitled to confer doctorial degrees in food science and enlisted in the "211 Project" for key discipline construction in 1996, became Key Discipline of the Ministry of Agriculture in 1999, and entitled to confer doctorial degrees in all branches of food science and engineering, as well as established post-doctorial station in 2003. The department became the Key Department of Zhejiang Province In 2004, and enlisted in the "985 Project" for key department construction in 2005. According to the National Appraisal of First Order Departments conducted by the Ministry of Education in 2003, the overall national ranking of the Food Science and Engineering department in Zhejiang University was 4th, and the teaching and research stuff, as well as scientific research were ranked at 3rd.