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Food Science: BS

Food Science

Food Science feeds the minds to feed a hungry world. Food Science students study the chemical and physical composition of food and food ingredients to understand how best to preserve, process, package, and distribute foods that are nutritious, wholesome, affordable, desirable, sustainable and safe to eat. Because the food industry is the largest industry in the world, food scientists are in high demand.

Food Scientists are passionate about food and passionate about science. Food Scientists integrates a broad range of core scientific disciplines (including chemistry, biology, biochemistry, microbiology, nutrition and health, and engineering) to solve real problems associated with the many facets of the food system. Food Science graduates find rewarding careers in food engineering and processing, food quality control and assurance, food sustainability and policy, food product formulation and new product development, and food microbiology and safety.

With a degree in food sciences, students may be qualified for the following careers:

  • Fermentation Scientist
  • Food Safety Specialist
  • Product Development Food Scientist
  • Food Technologist
  • Flavor Technologist
  • Food Safety/Quality Assurance Manager
  • Packaging Engineer
  • Process Engineer
  • Product Development Food Scientist
  • Quality Assurance Manager

Explore these career options and more at and USU Career Services provides career exploration, information on hundreds of job and internship opportunities and helps students apply and interview.

Admission Requirements

  • Freshman: New freshmen admitted to USU in good standing qualify for admission to this major.
  • Transfer Students: Transfer students from other institutions and students transferring from other USU majors need a 2.5 total GPA for admission to these emphases.

Professional Organizations, Honor Societies, and Clubs

Institute of Food Technologists: For more than 70 years, the Institute of Food Technologists has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. By serving as a leading advocate for food science and a catalyst for change around the world, they have educated the media and policy makers, and have worked with governments to shape regulations.

Food Science Club: The Food Science Club is a student chapter of the Institute of Food Technologists, a national organization, and consists of both undergraduate and graduate students. The purpose of this club is to assist the student's professional development. This is done through organized student activities designed to enhance knowledge of nutrition and food science, expose students to leadership roles, and meet professionals employed in their emphasis.

Labs, Centers, Research

Center for Advanced Nutrition: The CAN provides a multi-disciplinary venue for the discussion, discovery, and dissemination of information about the biological, physiological, and psychological mechanisms of proper nutrition. The scope of discovery is broad and falls into four distinct but overlapping focus areas: bioactive foods, nutrition and the brain, ingestive behavior, and personalized nutrition.

Center for Human Nutrition Studies: The "Center for Human Nutrition Studies" at Utah State University provides the organizational structure and logistic support for research scientists with interests in conducting clinical studies with an emphasis on nutrition. The Center, with a core staff consisting of experienced clinical researchers, community interventionist, research dietitian, clinic coordinator, laboratory research associate and support staff, coupled with an outstanding clinical facility and research kitchen, is designed to serve as a resource to Utah State University researchers in efforts to secure extramural research funding and industry contracts and partnerships. The Center also provides opportunities to both undergraduate and graduate students and postdoctoral fellows to gain experience in the design and conduct of human nutrition clinical studies. The Center is managed by the USTAR Applied Nutrition Research Team in conjunction with the Department of Nutrition, Dietetics and Food Science and under the administrative oversight of the College of Agriculture.

Center for Integrated BioSystems: The CIB leads a progressive, interdisciplinary effort in research, core services, and education serving agriculture and life sciences. The CIB is where the first hybrid animal, a mule, was cloned, and was named one of “30 Awesome College Labs” by Popular Science magazine. The CIB has a research program with several active projects in diverse areas of life science that encompass plant, animal, and microbe functional genomics.

Dairy Plant/Aggie Ice Cream: Famous Aggie Ice Cream is produced in the Nutrition, Dietetics, and Food Sciences Building. Ice Cream, cheese, yogurt, jerky, and other food products are available.

Kitchen/Taste Panel Roomand Sensory Laboratory: The Kitchen/Taste Panel Room and Sensory Laboratory is where students and community members often participate as members of a consumer panel to test food products and/or rate the taste of new foods developed by food science students.

Meat Processing Plant: In this facility, students learn how to identify and harvest different cuts of meat.

Utah Agricultural Experiment Station: The UAES is part of a network of researchers and facilities at the nation’s land-grant universities and is committed to improving agriculture and managing natural resources for the people of Utah. At research facilities on the USU campus and throughout the state, UAES supports hundreds of research projects that promote agriculture and human nutrition and enhance the quality of rural life.

Western Dairy Center: The Western Dairy Center conducts basic and applied research in dairy products and ingredients, and then transfers the results to the dairy industry. The center provides expert assistance in these important areas: fluid milk and ice cream, fermented products (cheese, yogurt, cottage cheese, buttermilk), milk protein chemistry (coagulation, denaturation, separation), food engineering (membrane, extrusion and injection processing), genetics and bioengineering of lactic acid bacteria, ultra-high temperature and extended-shelf life products.

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