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What is Food Science?

Food science is the global and complex interdisciplinary study that draws from a variety of sciences to intimately understand food processes and enhance food products for customers.  Sciences that are encapsulated within food science include:

The food science industry specializes in the development of foods.  In particular, how food looks, tastes, how healthy it is, and methods available to enhance those traits.  Food scientists are trained to study the chemical, biological, and physical composition of food.  The nexus of the scientific and technological study of consumable food is to provide safe, abundant, nutritious, and innovative options for the general public.

Individuals in food science will work in government or the private sector, developing or reviewing foods that will enter the market. Food scientists utilize a variety of sciences in order to isolate and better understand the products being released, how to make them costs effective and meet national standards. Food science is responsible for a variety of innovations, particularly for prepackaged foods.

Career Summary

MEDIAN SALARY

$71,270

PERCENT ABOVE NATIONAL
INCOME AVERAGE

47.99%

TOTAL SECTOR EMPLOYMENT

14,200

Degree Median Salary vs Adjacent Degree Types

Source: BLS, US Census, and IPEDS

2024 Best Food Science Degree

Comprehensive undergraduate and graduate degrees in food science are offered at Cornell University. The Food Science Department is committed in preparing students for leadership positions in the food industry or academia. They conduct research programs that will expand student’s understanding of the biological/microbiological, nutritional, and engineering properties of foods and beverages. The extended outreach programs that they facilitate transfers research-based information to consumers and food and beverages companies.

Acceptance Rate

10.85

Student to Faculty Ratio

9:1

Food Science majors at the University of Florida prepare their students for a graduate study. It gives stress to a strong technical background that is important for employment in the food industry. The Food Science curriculum of University of Florida is approved by the Institute of Food Technologists. Graduates of this major have been successfully employed in national and international food corporations. 

Acceptance Rate

36.58

Student to Faculty Ratio

18:1

BS program in Nutrition and Food Studies at New York University offers two concentrations: Food Studies and Nutrition and Dietetics. Food Studies explores the American food system. Nutrition and Dietetics investigates the role of nutrition and health in society. To know more details about these concentrations you can visit the school’s primary web portal today or simply reach out to the admissions team.

Acceptance Rate

16.2

Student to Faculty Ratio

9:1

The Department of Nutrition and Food Science at the University of Maryland College Park is committed in preparing their students for careers in the global food industry, public health or community nutrition sectors. They are devoted in assisting their students while they strive to achieve their academic best. They provide techniques in an efficient manner in a goal to let them show off their skills in a pleasant way. Students and those who have interest in their educational offerings are warmly invited to visit the University anytime.

Acceptance Rate

44.18

Student to Faculty Ratio

18:1

The Food Science and Technology Department at University of California-Davis is internationally recognized for the foods it makes that are healthier, tastier and safer to eat. They provide a rigorous curriculum that helps students prepare for the numerous job opportunities in the food industry. This curriculum can also make a path through a graduate study in physical, biological and chemical sciences. Diversity is embraced in this University; they show according to their actions that they “confront and reject all manifestations of discrimination” (UCD Principles of Community). 

Acceptance Rate

38.87

Student to Faculty Ratio

20:1

BS degree in Food Science and Technology at the University of Georgia will teach you the science behind what you eat. They provide critical research of the food’s quality, safety and its economic value. Everybody loves food, but only few know and understand the nature of food as well as the underlying principles of food processing. That is one of the things you’ll learn here. You will also be familiar to the chemicals in foods that contribute to its quality, nutrition and safety.

Acceptance Rate

45.3

Student to Faculty Ratio

17:1

Food Science major can be taken at California Polytechnic State University San Luis Obispo. Their Food Science Curriculum offers two concentrations; the advanced food science and the culinology. This program will prepare them for a successful and fulfilling career in the food industry and can qualify them for a graduate study. They give principal instructions about food engineering, processing, safety and sanitation. 

Acceptance Rate

28.42

Student to Faculty Ratio

21:1

BS in Food Science Technology at Ohio State University-Main Campus assures that their students will benefit from a student-centered learning experience. They will be provided a one-on-one faculty advising. Their department awards $75,000 scholarships which students are invited to apply to. Upon completion of this degree, graduates will be able to solve problems that involve food quality, safety and abundance.

Acceptance Rate

53.74

Student to Faculty Ratio

19:1

The undergraduate study in Food Systems, Nutrition, and Health is conducted at the University of Washington-Seattle. This major provides not only intellectual but also practical skills that are valuable in today’s marketplace. They conduct interdisciplinary coursework and students enjoy the experiential learning. This University is also a top-ranked school of Public Health.

Acceptance Rate

51.76

Student to Faculty Ratio

19:1

BS in Food Science and Human Nutrition is offered at Clemson University. This major isn’t just about food, it’s more on the whole process- from the design, the preservation, the distribution and everything in between. During your study in this major, you will get to follow foods from seed to grocery store and finally onto your plate. Everything that you need to know about the food’s impact to your body and to society will be provided to you. 

Acceptance Rate

51.26

Student to Faculty Ratio

16:1

The Science of food is what the researchers have dialed-in within the Food Science Bioprocessing and Nutrition Sciences department at the North Carolina State University at Raleigh provides. Their mission is to always bring a safe, nutritious and sustainable food that people can eat. They promote healthy and happy eating. Research is conducted and they willingly pass on their knowledge to the next generation leaders of the food industry.

Acceptance Rate

45.13

Student to Faculty Ratio

14:1

Food Science Graduate degree at the University of Illinois at Urbana conducts research in food Chemistry, sensory science, food microbiology, chemical/microbial food safety and food processing and engineering. So, it must be expected that researchers here will study the flavor chemistry as well as the manipulation of storage components. They will also give emphasis in studying the food safety and toxicology, and the chemical stability of human foods. Students under this program will receive hands-on training from the faculty.

Acceptance Rate

59.03

Student to Faculty Ratio

20:1

The Food Science major at the University of Minnesota-Twin Cities will teach you about the application of science-chemistry, physics, microbiology and engineering to the study of food. This is an undergraduate program that can lead you to an exciting career that involves creating new food products. You will discover how to make food more stable, convenient and nutritious. You will gain an understanding about why people choose to eat certain foods. 

Acceptance Rate

56.74

Student to Faculty Ratio

17:1

The Department of Food Science at Rutgers University-New Brunswick is known for combining the majority of remotely delivered courses. They also accept a limited number of in-person classes. This department maintains a harmonious relationship of faculties, staff and students. Their faculty members are all active in their respective scientific and professional societies. 

Acceptance Rate

61.22

Student to Faculty Ratio

16:1

Nutrition and Food Science major is offered at Texas A&M University College Station. Their Department in Food and Nutrition Science was established in 2005. Since then, the state of Texas saw the important role of this University in maintaining good health and preventing diseases through the disciplines of nutrition that they facilitated. The record of their faculty and student’s achievements can be found via the TAMU website.

Acceptance Rate

57.79

Student to Faculty Ratio

N.A

The Department of Food Science and Technology at Virginia Polytechnic Institute and State University was established in 1968. Since then, they have been leading in serving a good quality and safe food. VPI also excels in teaching and research in food science. Undergraduate programs and graduate programs that they offer are proven effective in preparing students for exciting and satisfying careers in the food and hospitality sector.

Acceptance Rate

70.04

Student to Faculty Ratio

14:1

Chapman University offers convenient evening classes for working adults in their Master of Science degree in Food Science. They provide spacious food science teaching and research labs used in food processing, food microbiology, and food chemistry. Their state-of-the-art equipment allows the students to gain vital hands-on experiences. Chapman University takes much pride in their excellent graduate & alumni career and internship placement rates.

Acceptance Rate

55.65

Student to Faculty Ratio

13:1

Food Science Degree program is available at Hampshire College. What students like about this program is that it encourages you to be curious about everything. Students here tend to appreciate the variety of ways different disciplines view the world. As students complete this program, they realize that they have developed the love in learning new things. 

Acceptance Rate

1.97

Student to Faculty Ratio

10:1

Food Science major at the University of Purdue-Main Campus’ goal is to utilize the earth’s raw agricultural products to nourish the human being. They strive to turn raw agricultural products into something safe and nutritious to consume. That will then bring foods and beverages which every human being can afford regardless of their status in life. If you want to create that kind of world, then this major is for you.

Acceptance Rate

59.83

Student to Faculty Ratio

13:1

The Food Science degree is offered at the University of Massachusetts. Their Department of Food science possesses a strategic research alliance. You can join and be a part of their research and development team. This curriculum began in 1918 and is a top ranked throughout the nation. The UMass food science major provides business and technical courses for qualified students with the goal of preparing them for a vocation in the food industry. 

Acceptance Rate

63.8

Student to Faculty Ratio

17:1

Food Science and Technology degree at California State Polytechnic University will teach you the right application of chemistry, engineering, and physics in developing healthy foods. You will be able to create food that tastes better and processes better. You will also learn how to take into consideration the convenience in shipping food and how to make it last longer. This major will give you the license to be creative and analytical at the same time.

Acceptance Rate

54.59

Student to Faculty Ratio

28:1

The students and faculty of Michigan State University in the Department of Food Science and Human Nutrition helps in solving the issues in food production, safety, health applications and disease prevention. Their academic programs and research and community outreach are both nationally recognized. There are also numerous interdisciplinary opportunities offered in this Department. They recorded 40+ graduate students and 500+ undergraduate students.

Acceptance Rate

71.12

Student to Faculty Ratio

16:1

Food Science is an undergraduate program offered at Brigham Young University-Provo. This program will equip you to gain success in a career in food science. Some of the skills you will acquire through this program are oral and written communication, evaluating information, and problem solving. The requirements of this program can be checked via the BYU website.

Acceptance Rate

67.49

Student to Faculty Ratio

N.A

The Food Science degree is coupled with Nutrition Science and is offered at Illinois institute of Technology. This curriculum is structured to help students prepare for a graduate study. Upon completion of this major they will also be ready to pursue a career that involves the application of science, engineering, technology and compliance to the regulations in addressing the food- and health- related issues. They assure that their program gives a fuller understanding in foundational instruction in food science and nutrition.

Acceptance Rate

60.23

Student to Faculty Ratio

12:1

University of Delaware offers a unique major in Food Science. The school has personalized the curricular design via a rigorous education in all aspects of food science. UD also provides a setting that promotes a close relationship between students and faculty. The food science degree pathway is an academic program that is accredited by the IFT.

Acceptance Rate

71.36

Student to Faculty Ratio

15:1

Top Food Science Degrees

When considering on-site or online food science degrees from accredited colleges and universities, it is important to understand your degree options.  Each school will have their unique twist on food science and nutrition but general requirements are very similar from school to school.  In addition, you may find a food science degree online through select schools listed in our degree finder.

Check out the food science majors listed below to help you better understand your academic options.  Degree programs include bachelor degrees, master degrees, and doctorate degrees.

Bachelor’s Degrees in Food Science

An online bachelor’s degree in food science or its classroom-based counterpart will be conferred as a Bachelor of Science (BS) from most colleges.  The bachelor’s degree in food science is a four-year program that conjoins liberal arts education such as communications, philosophy, and psychology with core degree courses to help students develop a set of holistic thinking skills.

The core food science classes will typically include courses such as: chemistry, biology, dietetic management, medical nutrition, basics of food science, biochemistry, microbiology, ethics, and public health.  Students earning a Bachelor of Science in Food Science will be uniquely equipped to launch a career in a variety of fields with public and private organizations as a product development specialist, technical sales representative, sensory scientist, quality control specialist, or similar roles.

Master’s Degrees in Food Science

The master’s degree in food science melds upper level courses in human nutrition and food science to prepare students for admissions to a PhD program or advanced positions in the field of food science.  Master’s degrees in food science can be conferred as either a Professional Science Masters (PSM) or a Master’s of Science (MS).  Both the MS and PSM degree tracks will take students between two to three years to complete on average.

Many schools provide students the opportunity to delve into a specialized area of food science such as: food chemistry, sensory science, food microbiology, microbial food safety, food processing, food engineering, chemical nutrition, community nutrition, molecular nutrition, or nutritional toxicology.  Coursework will follow the area of concentration and prepare students for the ACEND internship in preparation for the RD designation.

Doctorate Degrees in Food Science

The doctorate degree in food science is conferred as a Doctor of Philosophy (PhD) or stand-alone PhD at most accredited colleges and universities.  A food science PhD will take most students four to six years to complete.  Variations to this timeline include credits for work experience, transfer credits, curricular requirements, and time invested in your dissertation.

Graduates of the PhD program in food science are uniquely trained to assume management and leadership roles in research organizations, academia, production facilities, think tanks, government agencies, and private manufacturers across various sectors.

Educational Requirements for Food Scientists

To pursue a degree in food science a student must study several scientific disciplines. Food science requires an individual to understand food at the molecular level, its nutritional values, coloring, flavor, smell, and more in order to improve upon those values.

A food science major will provide an individual the skill necessary to understand and affect the production of food, its packaging, processing and distribution. Degrees are available from the bachelor's level on, with masters or doctoral degrees usually required for research positions at universities as well as teaching positions. Courses required of food scientists at accredited universities will generally include:

  • Introduction to Microbiology
  • Food Chemistry
  • Principles of Human Nutrition
  • Processing of Dairy Products
  • Chemistry
  • Biology

How to Become a Food Scientist

To become a food scientist, you will need to successfully complete a series of discrete steps in your professional quest. A summary of those steps can be found below to help you understand the milestones required as part of the process and actionable steps associated with each step along the way. The steps to become a food scientist include the following:

  1. Establish Your Priority List Determine what is most important to you and your career objectives instead of chasing a college ranking system created by media outlets to sell magazine subscriptions or a website hawking free vacations to Tahiti. Sample questions to spark a conversation can be found in chapter one of our acclaimed College Admissions Guide.
  2. Get Feedback Ask school counselors, family, teachers, and close friends for feedback on your priority list. Setting the right direction early in the process will give you a target to hit going forward.
  3. Gather Information Gather information from accredited colleges and universities to overlay a schools programs with your priorities. When you blend your priorities with the available food science programs, decision making becomes a much cleaner process. Comprehensive college portals like MatchCollege will help you quickly get matched to a number of accredited schools offering on-site or online food science degrees via this resource page or via our matching
  4. Get Matched & Apply After receiving admissions data from a select number of quality colleges, you can thoughtfully assess your options. Understanding a colleges admissions requirements, published policies, cost, education parameters, and program length is a must. Decide on the best school for you and apply for admissions to quality food science programs.
  5. Financial Aid After your application for admissions is in queue, you must intimately understand your financial aid options. Additional research will help yield your options related to work-study programs, scholarships, grants, and loans. Aligning these factors with the admissions piece will help you ultimately determine your next steps.
  6. Acceptance Through planning and focus, your personal goals can be aligned with the school's programs. By taking into account the overall cost in relationship to the value provided, your decision on where to attend will become quite clear. After accepting admissions to your top school, you will need to schedule your school orientation, meet with your academic advisor, and register for classes.
  7. Graduate - Earn a bachelors degree or graduate degree in dietetics from an accredited college or university in food science or associated degree in nutritional science, dietetics, agronomy, or biotechnology. Consider adding a minor or additional major in business, chemistry, communications, or statistics to round out your skill set.
  8. Skill Development - Focus on transferrable skills to help grow your career and skill set. Apply for an industry-related internship and find volunteer opportunities. Consider earning a food science certification to bulk up your resume with certifications such as the ones provided by the Institute of Food Technologists and American Society of Agronomy.
  9. Work Find work in the field of food science by sector or industry through the utilization of your professional network and school alumni association.

Food Science Jobs

Food scientists can work in a number of industries and sectors of the economy. In fact, food scientists can be employed by private organizations, government research facilities, community health providers, public agencies, and non-profit organizations in a variety of industries. The list below represents the top employers of food scientists today.

Specialty Food Services Clinical Nutritionist
Research & Development Firms State Government Agencies
Dairy Production Food Safety Organizations
Grain Companies Local Government Agencies
Animal Food Manufacturing Higher Education
Fruit and Vegetable Processors Food Technology
Farm Wholesalers Food Packaging
Federal Government Agencies Oilseed Milling Companies

Employment in Food Science & Salary Outlook

The job growth for food scientists is expected to grow at a rate of about 5% in the coming decade adding some 2,000 jobs during that reporting period. This growth rates of employment can be attributed to the needs of a growing population that must be fed more efficiently.

Food scientists typically find work in the private sector for food companies, for various agencies in government, or for educational institutions. Food scientists will work with various products for the purposes of review or development, with educational institutions implementing programs and projects in conjunction with the public or private sector, as well as independently, to advance technology inthe field.

Individuals working for the review process may be responsible for the introduction or barring of new products or techniques into the national market. The job of a food scientist will vary greatly in those positions and wages can vary accordingly. The average salary for a food scientist is approximately $62,920 per year, with the lowest 10% earning less than $37,800 per year and the top 10% averaging $117,480 annually.

States with the Highest Employment of Food Scientists

  • California 2,520
  • New Jersey 1,150
  • Ohio 750
  • Georgia 740
  • Minnesota 650

Top Paying States for Food Scientists

  1. Massachusetts $82,170
  2. New Jersey $79,080
  3. Arkansas $79,010
  4. Vermont $78,410
  5. Minnesota $77,250

Resources for Food Scientists

Students interested in food science may also be interested in environmental science, agriculture or biology. A full list of regional and national associations can be found by visiting the Food Institute. To find the best organization for you, research those national and regional associations that best fit your areas of interest.

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