Bachelor of Science in Food Science

Course Description

A Bachelor of Science in Food Science typically includes advanced and practical coursework in a variety of areas related to the food industry, such as:

Food chemistry and biochemistry: courses that focus on the chemical and biological properties of food and the ways in which they are affected by processing and storage.

Microbiology: courses that cover the microorganisms found in food and their impact on food safety and quality.

Food engineering: courses that explore the principles of food processing and packaging, including the design and operation of food processing equipment.

Sensory evaluation: courses that teach students how to evaluate the taste, texture, and appearance of food products.

Nutrition: courses that cover the nutritional value of food, including the roles of different nutrients in human health.

Food laws and regulations: courses that cover the laws and regulations that govern the food industry, including food safety, labeling, and packaging.

In addition to classroom instruction, many food science programs also include laboratory work and hands-on experience in food processing facilities.