This multidisciplinary degree program applies the basic sciences such as chemistry, biology, physics, and engineering to improve the quality, safety, and nutrition of food. Students receive training in areas such as food chemistry, food safety, nutrition, food processing and product development, in a supportive environment with mentorship and many opportunities for experiential learning. This degree has two tracks, science and technology and business and industry. However, all students complete a core food science curriculum, and an internship and then do additional courses in their track. Graduates have found employment with major food companies as well as federal and state agencies. Many have pursued graduate or professional studies.
For more information on this exciting major click Food Science and Technology
and Food Science Business and Industry
Anthony Ananga, Ph.D.
Assistant Professor and Program Leader
Phone: (850) 561-2310.