Food Science is a coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subject. Food Technology is the application of food science to practical treatment of food materials so as to convert them into food products of the kind, quality and stability, and so packaged and distributed as to meet the needs of consumers for safe, wholesome, nutritious and attractive foods. A Food Scientist studies the physical, chemical, and biological make-up of food and develops ways using the latest advances in science and technology to process, preserve, and package food according to the specifications of the food industry and the regulations of government.

The Food Science major offers three options. Food biological technologies and food chemistry are recommended for students seeking careers in basic or applied food research, as well as for those preparing for graduate or professional studies in the sciences. The food operations/management option directly prepares students for careers in the food industry.

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• See the Occupational Outlook Handbook for additional career information.