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. The program is administered by the Department of Animal and Food Sciences and offers training in the basic sciences and in the fundamentals of food science.

Upon completing your Food Science degree, you will have established a 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