Food science is an exciting career that involves creating new food products and making current products more stable, nutritious, convenient, reliable and safe. The discipline 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. They can change corn into cola, seaweed to salad dressing, and milk from a cow to whipping cream from a carton.
Food science is the application of science-chemistry, microbiology, physics, and engineering-to the study of food.
The food science program at the University of Minnesota has received approval from the Institute of Food Technologists (IFT). FSCN joins a list of just over 60 universities worldwide that have been approved by IFT. Departments on the list offer curricula the IFT Higher Education Review Board has determined to meet the IFT Undergraduate Education Standards for degrees in food science.
Degree requirements can be found on the University Catalog. (For students with an APAS bulletin year of fall 2013 or later. Students with older bulletin years may have different program requirements.)
The University of Minnesota has a long-standing tradition of educating outstanding students from Minnesota and around the world, and providing them with Honors opportunities within the colleges. These opportunities and programs are brought together in the University Honors Program.