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Academic Majors

 


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.

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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 Plant Sciences. The program draws on the expertise of faculty members in several departments at North Dakota State University who have expertise in both teaching and research. Many have industry experience with numerous connections in the food industry.

The Quentin Burdick Building (QBB) 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 Bachelor of Science 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 department 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

General Education RequirementsCredits
____________________________________________________
First Year Experience
  AGRI 189 - Skills for Academic Success1
Communication
  COMM 110 - Fundamentals of Public Speaking3
  ENGL 110, 120 - College Composition I, II 3, 3
  English Upper Level Writing Course3
Quantitative Reasoning
  STAT 330 - Introductory Statistics 3
Science & Technology
  CHEM 121, 121L - General Chemistry I and Lab3, 1
  CHEM 122, 122L - General Chemistry II and Lab3, 1
  CSCI 114 - Microcomputer Packages or
      CSCI 116 - Business Use of Computers

3 or 4
Humanities & Fine Arts6
Social and Behavioral Sciences
  ECON 201 - Principles of Microeconomics3
  Social and Behavioral Science Electives3
Wellness
  HNES 250 - Nutrition Science3
Cultural Diversity-
Global Perspective
  ECON 201 - Principles of Macroeconomics3
Total40
Major Requirements
Credits
____________________________________________________
AGRI 150 - Agriculture Orientation 1
ABEN 263 - Biological Materials Processing 3
ANSC 340 - Principles of Meat Science 3
CFS 210 - Introduction to Food Science and Technology 2
CFS 370 - Food Processing I 3
CFS 450 - Cereal Technology 3
CFS/MICR 453 - Food Microbiology 3
CFS 460, 461 - Food Chemistry and Lab 3, 1
CFS 464 - Food Analysis 3
CFS 470, 471 - Food Processing II and Lab 3, 1
CFS 474 - Sensory Science of Foods 2
CFS 480 - Food Product Development (Capstone) 3
SAFE/CFS/AGED 452/SAFE 652/CFS/AGEC 652 - Food
     Laws and Regulation

3
Total 37
Related Requirements Credits
____________________________________________________
BIOC 260 - Elements of Biochemistry or
  BIOC 460, 460L - Foundations of Biochemistry and
       Molecular Biology and Lab


4
BIOL 150 - General Biology I 3
CHEM 341, 341L - Organic Chemistry I and Lab 3, 1
MATH 146 - Applied Calculus I or
  MATH 165 - Calculus I 4
MICR 350, 350L - General Microbiology and Lab 3, 2
PHYS 211, 211L - College Physics I and Lab 3, 1
Electives 26
Total
50
CURRICULUM TOTAL 128

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 advisor or with the Office of Registration and Records.

Harris Hall
Room 210


Harris Hall is located on the south end of campus on Bolley Drive (Campus Map)

Contact Information

Clifford Hall, Ph.D.
Food Science Program
North Dakota State University
Harris Hall 210
Dept #7640, PO Box 6050
Fargo, ND 58108-6050

Tel: (701) 231-6359 / Fax: (701) 231-7723
Email: Clifford.Hall@ndsu.edu
Web: www.ag.ndsu.edu/foodscience/

Office of Admission
North Dakota State University
Ceres 114
Dept #5230, PO Box 6050
Fargo, ND 58108-6050

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

 

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Office of Admission
North Dakota State University
Phone: +1 (701) 231-8643 / Fax: (701) 231-8802
Campus address: Ceres Hall 114
Physical/delivery address: 1301 Administration Ave., Fargo, ND 58102
Mailing address: NDSU Dept. 5230 / PO Box 6050 / Fargo, ND 58108-6050
Page manager: NDSU WebMaster

Last Updated: Wednesday, August 05, 2015 4:23:39 PM