Students majoring in Food Science spend the first two years of study developing the scientific and general background necessary for upper division courses. The science courses include chemistry, biology, physics, and mathematics. General background is provided by course offerings in the social science/humanities area and by optional courses in Introductory Food Science. At the upper division level, students take courses in nutrition, food microbiology, food chemistry, food analysis, food commodities, food processing, and food engineering.

A Food Science graduate is also prepared for post-graduate studies leading to careers in research. Research in Food Science is directed towards improving nutritional value, towards understanding the interaction of food components essential to nutritional, safety, and physical properties, towards improving packaging with attention to environmental concerns, and towards improving our methods of problem detection. It is also directed toward maximizing the utilization of agricultural resources.