Bachelor of Science in Food Science and Technology (Science, Technology and Engineering)

Food science is the science of food. Food scientists study the physical microbiological, and chemical makeup of food. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. The food industry is the largest manufacturing industry in the United States. This multidisciplinary field applies scientific disciplines including chemistry, microbiology, nutrition and engineering to develop new food products as well as the processes designed to improve food safety and the quality of foods. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of foods.

Students who meet the minimum high school course requirements of the state from which they receive their high school diploma must meet one of the following criteria in order to be admitted:

Cumulative high school GPA of 2.75, or
ACT composite score of 21 or SAT score of 1060, or
Ranked in the top 20 percent of their high school graduating class or
A GED cumulative score of 480 or HiSET cumulative score of 45

IELTS - score of 6.0
TOEFL- (internet-based) - score of 68
TOEFL - (paper-based) - score of 520