Academic Programs

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.

The primary requirement for admission is evidence of intellectual achievement and potential for successful graduate study. Applicants should hold at least a bachelor's degree or its equivalent in a physical or biological science or in engineering from an institution of acceptable standing. The minimum acceptable grade point average is a "B" or its equivalent. Translation of transcripts from non-US institutions into a grading system similar to the American 4.0 point scale will help those applicants to be compared appropriately with their American counterparts.