Food bioscientists play a vital role to ensure global food and beverage supplies are safe, marketable, and accessible. With a combination of science and business principles, graduates are prepared for high-demand jobs across the world’s ever-expanding food and beverage industry.
Based upon interests and professional goals, students select from one of three focus areas:
- Distillation, Fermentation and Beverage Sciences - focuses on skills needed in the development and production of beverage alcohol and fermented foods
- Food Business Management - concentrates on the management, entrepreneurship, marketing and finance of food and beverage businesses.
- Research and Development - trains future scientists and prepares those interested in pursuing advanced degrees.
Career opportunities in food industries include: management, research and development of new food products and ingredients, process supervision, quality control, procurement, distribution, sales, and merchandising. Positions include sales and services in allied industries; consulting and trade association activities; and promotional and educational services. Governmental agencies employ food scientists whose work is directed towards research, regulatory control, and the development of food standards.
Graduation Requirements
To earn the Bachelor of Science in Food Biosciences, the student must complete a minimum of 120 semester hours with at least 45 hours from courses at the 300 level and above. A 2.0 grade-point standing (on a 4.0 scale) is necessary and remedial courses may not be counted toward the total hours required for the degree.
The Food Biosciences program meets the requirements for accreditation by the Institute of Food Technologists and the National Organization of Food Science Professionals.
Each student must complete the following:
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