the food and beverage industry — the largest manufacturing industry in the united states — relies on food scientists to create new foods, improve food safety and quality, design safer and efficient food processes, and much more.

in this program, students will gain advanced technical knowledge and independent research skills to create their own food innovations. students will delve into the microbiology and chemistry of food products, study the science of sensory evaluation, and design and conduct experiments that test product quality under various processing conditions, such as high pressure and/or cold temperatures.

much of the student's experience will take place in food science labs, where they could investigate foodborne pathogens, collect taste-sensory data, and examine the processing and packaging of fruit, vegetable, meat, dairy, and cereal products.