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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. The average starting salary for an individual with a B.S. degree in food science is $51,000 according to the Institute of Food Technologists’ Salary Survey.

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 Cargill, Hormel, Dakota Growers Pasta Co., Jennie-O and others.

Financial Aid and Scholarships

Loans, grants and work-study are made available through the Office of Financial Aid and Scholarships. 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.

Food Science Plan of Study

Please note this is a sample plan of study; actual student schedules will vary depending on start year, individual goals, applicable transfer credit, and course availability. Students are encouraged to work with their academic advisor on a regular basis to review degree progress and customize their own plan of study.

Freshman

Fall

Credits

Spring

Credits

AGRI 189 Skills for Academic Success

1

BIOL 150 General Biology I

3

CFS 210 or 200 Introduction to Food Science and Technology

     or Introduction to Food Systems

2-3

CHEM 122 122L General Chemistry II & General Chemistry II

     Laboratory

4

CHEM 121 121L General Chemistry I & General Chemistry

     I Laboratory

4

COMM 110 Fundamentals of Public Speaking

3

ENGL 110 College Composition I

4

ENGL 120 College Composition II

3

Gen Ed Humanities & Fine Arts

3

MATH 146 or 165 Applied Calculus I or Calculus I

4

 

14-15

 

17

Sophomore

Fall

Credits

Spring

Credits

CFS 370 Food Processing I

3

BIOC 260 Elements of Biochemistry

     (or BIOC 460/460L  Foundations of Biochemistry and Molecular

       Biology I/Foundations of Biochemistry I Laboratory)

4

CSCI 114 or MIS 116 Microcomputer Packages or

     Business Use of Computers

3

ECON 201 Principles of Microeconomics

3

PHYS 211 211L College Physics I & College Physics I

     Laboratory

4

HNES 250 Nutrition Science

3

Gen Ed Humanities & Fine Arts/Gen Ed Cultural Diversity

3

Gen Ed Social & Behavioral Sciences

3

Elective

3

Elective

3

 

16

 

16

Junior

Fall

Credits

Spring

Credits

MICR 350 350L General Microbiology & General

5

STAT 330 Introductory Statistics

3

     Microbiology Lab

CFS 470 Food Processing II

3

ENGL 320321, or 324 Business and Professional Writing,

3

CFS 471 Food Processing Laboratory

1

     Writing in the Technical Professions, or Writing in the Sciences

CFS 474 Sensory Science of Foods

3

CHEM 341 341L Organic Chemistry I & Organic Chemistry

4

CFS 452 or SAFE 452 Food Laws and Regulations

3

     I Laboratory

Elective

3

 

12

 

16

Senior

Fall

Credits

Spring

Credits

CFS 430 or ABEN 263 Food Unit Operations or Biological

     Materials Processing

3

CFS 480 Food Product Development

3

CFS 450 Cereal Technology

3

CFS 464 Food Analysis

3

CFS 460 Food Chemistry

3

ANSC 340 Principles of Meat Science

3

CFS 461 Food Chemistry Laboratory

1

Electives

6

MICR 453 Food Microbiology

3

 

Elective

3

 

 

16

 

15

Total Credits: 122-123

View NDSU equivalencies of transfer courses at: www.ndsu.edu/transfer/equivalencies

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: Friday, August 10, 2018 1:39:57 PM
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