Welcome to the Food Science Undergraduate Program.

Food scientists make food. They can change corn into cola, seaweed to salad dressing, and milk from a cow to whipping cream from a can. Food scientists use raw materials and change them into products that provide nutrition in a satisfying way.

Food science is the application of science - chemistry, microbiology, physics, and engineering- to the study of food.

Chemistry - because foods undergo chemical reactions when they are heated, frozen, mixed, stored, etc.

Microbiology - because many foods are made by microorganisms (e.g. bread, cheese, yogurt, sauerkraut, tempeh) and because microorganisms cause extensive, rapid, and often dangerous spoilage.

Physics and engineering - because foods must be constructed, moved through the factory, made safe, and distributed to the consumer.

More than this, food science also involves creating new food products and making current products more stable, nutritious, convenient, reliable and safe.  Food science begins with an understanding of the plants and animals that will become food, and ends with an understanding of why people choose to eat certain foods.

What is Food Science?

Hear first-hand accounts from current and aspiring food scientists about their own backgrounds and careers. (Windows Media Player is required.)

What is Food Science, Anyway?

How Did I Get Here?

The Cool Science

Source of vidoes: Discovery Education