Do you like to eat? Do you like science? If so, Food Science may be the major for you! Food Science is a multi-disciplinary science that applies chemistry, microbiology, engineering, and nutrition to develop new food products and design new processes to improve the safety and quality of foods. Food scientists solve problems related to the production, preservation, processing , distribution, evaluation, safety, and utilization of food. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of existing food products. They also develop new, safer and more efficient production and processing technologies, and find ways to insure a safe, nutritious and economical food supply. 

The food industry is the world’s largest industry. The multi-billion dollar food industry employs many thousands of food scientists each year. The food products you see on the grocery shelves were all designed by food scientists! Graduates are employed by food and related industries, federal and state governments, and universities to work at the interface between the production and delivery of food. There are more positions available for food scientists in the food industry and with governmental agencies, than graduates to fill them. Click here for a list of the world's largest food companies.

There are a variety of career opportunities for food scientists. Median starting salary is $42,500. Graduates with a B.S degree in Food Science may work in product development, basic and applied research, quality control, food safety, production supervision, technical sales, or food inspection. Students also receive appropriate training for pursuit of graduate education in Food Science or related fields. Our graduates hold a variety of interesting jobs in the food industry. Many professional societies serve the needs of food scientists and provide forums for continuing education and facilitate interactions with colleagues throughout the world.

The nationally accredited B.S. degree in Food Science at Michigan State University requires 120 credits. The undergraduate program in Food Science provides comprehensive preparation in the basic sciences including chemistry, biochemistry, microbiology and physics. Courses in the major apply the principles learned in the basic sciences to the study of food science in courses such as food chemistry, food safety and microbiology, food engineering, food processing technologies, and nutrition. In addition to the core program, students in Food Science select at least one concentration or interdisciplinary emphasis area to enhance the depth and breadth of their program Food Science Concentrations are available in:

• Food Technology 

• Food Business and Industry 

• Food Biotechnology 

• Food Chemistry

• Food Safety

• Food Packaging

The department also offers a Specialization in Food Processing and Technology for non-majors consisting of 5 courses totaling 14-16 credits. This specialization is designed to provide an introduction to food science and the food industry to complement business or technical skills acquired in other majors. 

For more information about the Food Science major at Michigan State University, careers in Food Science, scholarships and the Specialization in Food Processing and Technology please contact one of our advisers.