Bachelor of Science in Food Science and Technology

Food scientists use chemistry, biology, engineering and other sciences to turn raw ingredients into safe, convenient and wholesome food products for the ever-increasing population. Food scientists solve problems involving food quality, safety, technology and abundance. Food technology is the nation's largest industry, adding over 40 billion in value annually. The United States has the safest, most efficient food production and distribution system in the world as a direct result of thousands of skilled, creative scientists who focus on food. The food science and technology curriculum produces graduates who are well prepared to work in the public or private sector. Students learn the chemistry, microbiology, structure, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and used. Food science and technology graduates work in the food industry, in academia and in government positions. The program's comprehensive curriculum and emphasis on problem solving skills produces graduates who are highly sought by the industry. They are employed all over the world by companies of all sizes, and hold such titles as associate scientist, director of research and development, director of food microbiology and safety, food technologist, product development manager, plant manager, president, product development scientist, professor, quality control supervisor, senior vice president for research, senior scientist, and senior food process engineer.

High school transcripts.TOEFL (internet-based test) 79 or higher,IELTS or IELTS Indicator 6.5 or higher.