FOOD SCIENCE at University of Florida

This major uses engineering, biological, and physical sciences to study the nature of foods, the causes of food deterioration, the principles underlying food processing, and the development and improvement of foods for consumption. Food Science students study organic and food chemistry, biology, physics, government regulations in the food industry, food engineering, and microbiology.

The food science curriculum emphasizes a strong technical background, with elective options important to employment in the food industry, government agencies or as preparation for graduate study. The curriculum is approved by the Institute of Food Technologists (IFT), the professional society of the discipline. Graduates have obtained employment in state, national and international food corporations. Most work in the areas of quality control, technical support and sales, or research and product development.

The curriculum also prepares the student for graduate study. Opportunities to become involved in leadership roles in the FSHN Club and through national competitions are considerable. Internships in Florida food industries may be available, and these provide invaluable experience as well as contacts that can be extremely beneficial when seeking employment.