Food Science is the scientific discipline that supports the food and beverage manufacturing industry. Food Science is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy efficient food preservation methods. Food scientists strive to improve the microbial and chemical safety of foods, and enhance the quality of foods through traditional and emerging technologies. Food scientists conduct research to improve food safety and quality, identify beneficial food ingredients and develop new food products, extend the shelf life of foods, and identify environmentally friendly food preservation technologies. The food processing industry is continually challenged to evaluate existing foods for quality and to develop new foods that meet consumer demands and the nutritional needs of the world. Food science students learn to convert food commodities into high quality, safe and nutritious food products. In the bachelor's degree program at WSU, students learn the science and the practical skills involved in production, processing, preservation, safety, evaluation, and distribution of foods.

Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia. A degree from the WSU School of Food Science prepares you to meet the emerging challenges, needs, and opportunities of the food industry. Here are some of the many job titles and positions available in food science: Food quality assurance, Food Chemist, Food Microbiologist, Food Safety Microbiology, Food Safety Officer or Inspector, Food Product Development, Food Processing and Production, Food Engineer, Food Packaging, Food Inspector, Food Tester, Food Product Development, Foodservice, Food Production (food/beverage processor), Food Company manager, Food Scientist, Food Toxicologist, Food Technologist, Food Industry, Technical Sales, Production Management, Product Extension or Development, Regulatory Affairs, Research in the Food/Allied Industries or Federal Regulatory Agencies, Research and Development, R & D Scientist, Engineering, Quality Assurance, Quality Assurance Officer, Quality Control, Quality Assurance/Quality Control, Quality Assurance Officer, Manufacturing/Production, Nutrition, Sales & Marketing of Foods, Food Ingredient Sales, Technical Sales Representative, Sales Manager, Food Ingredient Sales, Sensory, Sensory Analysis, Sensory & Consumer Research Specialist, Teaching/Academic Research, Teacher, Culinary, Regulatory, Extension, Management, Government Inspector, Flavor Scientist, Flavor Chemist, Academic (technician, instructor or professor), Consultant, Business Management , Manufacturer/supplier (ingredients, packaging, or equipment), Laboratory Director, Manager or Supervisor, Consultant, Chemist, Microbiologist, Biochemist, Biotechnologist, Cereal Scientist, Meat Scientist, Dairy Products Scientist, Sensory Scientist, FDA/USDA Research Scientist, Product Developer, Natural Products Researcher, New Technologies Specialist, Packaging Specialist, Plant Manager/Supervisor, General Manager of Research, Technology Development Manager, Regulatory Public Health Official, Scientific and Regulatory Affairs, Marketing Researcher, Public Health Official, Marketing, Market Researcher, Research Chef, Chef, Recipe tester, Wine Taster, Wine Maker