Program Overview

Food Science Program

The Food Science program is offered by the College of Agriculture, Food and Environmental Sciences. Food science is the study of the physical, biological, and chemical makeup of food, looking at concepts of food chemistry, analysis, microbiology, processing, and engineering to assure food quality and safety.

Program Overview

Principal areas of instruction are food engineering, food processing, food safety and sanitation, quality assurance, food microbiology, food chemistry and analysis, product development, and sensory evaluation.

Labs and Facilities

The program features several labs, including:

• Chemistry Lab: Perform chemical analysis of food ingredients and products.
• Culinary Science / Product Development Lab: With full kitchen capability, this lab has everything needed to make any culinary creation, including baked products. Equipment includes pilot scale proofers, convection ovens, refrigeration units, batch mixers, and more.
• Foods Safety Lab: Test and monitor bacterial and viral activity in food products/processes and analyze food products to determine potential food safety concerns.
• Quality Control Lab: Determine water activity, moisture content, true color, viscosity, pH, percent soluble solids, as well as other quality-related tests.
• Sensory Evaluation Lab: Perform objective and subjective tests to evaluate flavor, texture, and appearance of foods.

Concentrations

The program offers two concentrations:

• Advanced Food Science: This concentration delves deeper into the principles of food science and is approved by the Institute of Food Technologists (IFT). Students planning for graduate study are strongly advised to follow this concentration. Students enrolled in this concentration are eligible for IFT scholarships.
• Culinology®: This concentration applies a strong science background to ingredient development, food product development, or entrepreneurial pursuits. Graduates are prepared to pursue advanced degrees in food science or attend a professional culinary program.

Minor in Food Science

The food science minor is designed for those majoring in related academic disciplines who desire employment in the food industry. Students will acquire the fundamental technical skills necessary to understand basic issues and concepts in food science, such as food processing, food safety, and quality assurance.

Blended Program

Food science majors can participate in a blended program where they can earn their bachelor's and master's degrees at the same time. The program is open to food science undergraduate students pursuing the BS degree in food science with a concentration in advanced food science. To be eligible, students must have a minimum CPSLO GPA of 3.0 at the time of application to the blended program and must have completed specific courses prior to applying.

About the Program

A degree in food science teaches students to integrate and apply principles of food chemistry, analysis, microbiology, processing, and engineering to assure food quality and safety. The department's on-campus food plant and laboratories provide real-world learning opportunities and promote safe, sustainable, and nutritious foods through partnerships with the food industry in California and around the world. The program is designed to prepare students for employment in the food industry, government departments, or for graduate study.

Career Opportunities

Food science graduates enjoy rewarding careers in food processing and product development, sales, research, quality assurance, and government regulation. Many alumni have established careers with employers including Odwalla, Inc., Sunset Magazine, Naturebox, Oracle, Foster Farms, Frito-Lay, and McKee Foods Corporation.