Food Science

Food science deals with the transformation of raw agricultural goods into food products acceptable for human consumption. This field of applied science involves studying diverse scientific disciplines such as chemistry, engineering, microbiology, biochemistry, toxicology and management as they relate to food, and effectively applying the industrial and practical aspects to product development, food processing, preservation and marketing.

The Faculty and Facilities

Food science is a four-year curriculum offered by the College of Agriculture, Food Systems, and Natural Resources through the Department of Cereal and Food Sciences. The program draws on the expertise of faculty in several departments at North Dakota State University. These faculty have expertise in both teaching and research. Many have industry experience with numerous connections in the food industry.

The Industrial Agriculture and Communications Center (IACC) and Harris Hall at NDSU house laboratories and teaching facilities where many of the food science courses are taught. Extensive facilities are available for teaching and food processing research.

The Curriculum

The program includes courses in food chemistry, food analysis, food and dairy microbiology, food processing, food engineering, meat science, nutrition science and cereal technology, in addition to basic courses in mathematics, the sciences, humanities and social sciences. Most of the applied courses in food science are taken after the basic courses have laid the groundwork for the student.

The program allows flexibility in selecting suitable electives to direct one's career goal. Areas of emphasis include food safety, microbiology, sciences, business and management, engineering, nutrition and processing.

The curriculum for food science is approved by the Institute of Food Technologists. The four-year undergraduate program leads to a B.S. degree in food science. The program enables graduates to recognize, critically analyze and solve problems realistically in both industrial and academic environments. It provides the opportunity to gain industrial experience during undergraduate study by means of industry internships.

Career Opportunities

Challenging and rewarding entry-level positions in the food industry are plentiful for food science graduates. Potential employers include large and small food corporations and government agencies. Career opportunities include positions in food science and technology, food chemistry, food microbiology, product development, quality control, food production and processing, food inspection, packaging, sales and marketing.

Food scientists study food to improve existing products or create new ones. They also analyze the structure and composition of food and the changes that occur during processing and storage. They determine how processing affects flavor, texture, appearance and nutritional value, and explore new ways to protect and stabilize food through packaging.

The food industry is the largest industry in the world. The challenges of food scientists are to provide wholesome, tasty and nutritious foods for the consumer.

Industry Internships

Internships offered through NDSU's food science and Cooperative Education programs provide opportunities for industry experience at companies such as General Mills, American Crystal Sugar, ConAgra, Roman Meal, Hormel and others.

Financial Aid and Scholarships

Loans, grants and work-study are made available through the Office of Student Financial Services. A number of scholarships are awarded each year to students enrolled in the College of Agriculture, Food Systems, and Natural Resources. Departmental scholarships also are available. Information may be obtained by contacting the coordinator of the food science program. A number of laboratory assistant jobs are available for students majoring in food science.

Sample Curriculum

*Electives may be chosen from courses offered in various departments to fulfill the General Education Requirements and to emphasize in one of the following areas: food safety, sciences, engineering, business, nutrition and processing.

This sample curriculum is not intended to serve as a curriculum guide for current students, but rather an example of course offerings for prospective students. For the curriculum requirements in effect at the time of entrance into a program, consult with an academic adviser or with the Office of Registration and Records.

Contact Information

Clifford Hall, Ph.D.

Food Science Program

North Dakota State University
Harris Hall 210
Fargo, ND 58105

Tel: (701) 231-6359
Fax: (701) 231-5171
Web: http://www.ndsu.edu/ndsu/academic/fattest/age/foodsci.shtml

Office of Admission

North Dakota State University
124 Ceres Hall
Fargo, ND 58105

Tel: (701) 231-8643
Fax: (701) 231-8802
Email: NDSU.Admission@ndsu.edu
Web: http://www.ndsu.edu/prospective/students/

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