Food Science at University of Kentucky

Food Science is the study of the transformation of biological materials into food products acceptable for human consumption. This requires studying diverse scientific disciplines related to food, including chemistry, engineering, microbiology, biochemistry, toxicology, and management; and effectively applying the industrial and practical aspects to product development, food processing, preservation, and marketing.

As a Food Science student, you’ll study everything that happens to food from the time it leaves the farm, field or water until the consumer buys it.  You will use the biological and physical sciences to understand the nature of foods, causes of deterioration, and the principles underlying processing and improvement of foods for public consumption.

Upon completing your Food Science degree, you will have established broad expertise to be applied in a wide variety of employment opportunities and be prepared to climb the career ladder offered by food industries. You’ll find opportunities like:

• Product Development Specialist
• Quality Assurance Manager
• Microbiology Scientist/Technician
• Food Safety Manager/Coordinator
• Food Policy Specialist

• Food Engineering Specialist
• Ingredient Formulation Specialist
• Food Chemistry Scientist
• Food Inspection Coordinator

With employers such as:

• Kraft
• Nestle
• Food Safety and Inspection Service (FSIS)
• United States Department of Agriculture (USDA)
• Kentucky Department of Agriculture

• Kellogg’s
• Kroger
• Tyson
• Smithfield Foods
• Unilever