Food before it hits the marketplace.
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, you will gain the advanced technical knowledge and independent
research skills to create your own food innovations. You 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 your experience will take place in food science labs, where you could
investigate foodborne pathogens, collect taste-sensory data, and examine the
processing and packaging of fruit, vegetable, meat, dairy and cereal products.