Food Science graduates are in high demand due to the unique nature of the major, and real world business need. In every grocery store, the shelves are lined with products that are unique, healthy, well packaged, and designed for millions to eat. The Food Scientist studies Biology, Chemistry, Business, Design and more. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. The average staring salary in the industry is $50,000 and goes up from there. Many Food Science programs boast a 98% placement rate as Food Science is a highly specialized major. Food Scientists regularly partner with entrepreneurs and public health officials on product development and policy initiatives.
Why is this Important?
- Watching videos on the subject helps you understand the true nature of the major
- Viewing student work helps you see the quality and complexity of what you’ll study
- Videos allow you to see facilities, and resources of schools that teach the major
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.(Provided By: the University of Nebraska)
Our team of chemists, engineers, microbiologists, and nutritionists regularly partner with entrepreneurs and public health officials on product development and policy initiatives.
(Provided By: NC State University)
Powerful social, political and cultural challenges demand a new generation of food and nutrition professionals. Whether your goal is to become a registered dietitian specializing in weight management or a consultant to a food manufacturer trying to develop safer, healthier products, an NFS degree from UVM will serve you well in your future and give you knowledge and skills that will help you to serve others.
(Provided By: The University of Vermont)
In the Food Science concentration, students integrate chemistry, biology, engineering and food systems to create and market new foods, enhance food safety and manage food supply chains. Students complete an approved program to become leaders in the food industry, pharmaceutical and personal care products industries as well as government research institutions.
(Provided By: The University of Illinois)
Food science students study microbiology, chemistry and engineering—programs of study necessary to understand the nature of foods and the underlying principles of food processing and preservation. This knowledge is used by food scientists to make food safer, healthier, more tempting and less likely to spoil.
(Provided By: The University of Georgia)
The ever-expanding field of food science encompasses a wide range of careers in food-related work, the nation’s largest occupational sector. Food scientists are vintners, cheese makers, food safety experts, and product developers. These are just a few of the career options available with a degree from the School of Food Science.
(Provided By: Washington State University)
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