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 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 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.
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.
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.
|General Education Requirements||Credits|
|First Year Experience|
|AGRI 189 - Skills for Academic Success||1|
|COMM 110 - Fundamentals of Public Speaking||3|
|ENGL 110, 120 - College Composition I, II||3, 3|
|English Upper Level Writing Course||3|
|STAT 330 - Introductory Statistics||3|
|Science & Technology|
|CHEM 121, 121L - General Chemistry I and Lab||3, 1|
|CHEM 122, 122L - General Chemistry II and Lab||3, 1|
| CSCI 114 - Microcomputer Packages or |
CSCI 116 - Business Use of Computers
3 or 4
|Humanities & Fine Arts||6|
|Social and Behavioral Sciences|
|ECON 201 - Principles of Microeconomics||3|
|Social and Behavioral Science Electives||3|
|HNES 250 - Nutrition Science||3|
|ECON 201 - Principles of Macroeconomics||3|
|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
|BIOC 260 - Elements of Biochemistry or |
BIOC 460, 460L - Foundations of Biochemistry and
Molecular Biology and Lab
|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|
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.
Clifford Hall, Ph.D.
Food Science Program
North Dakota State University
Harris Hall 210
Dept #7640, PO Box 6050
Fargo, ND 58108-6050
Office of Admission
North Dakota State University
Dept #5230, PO Box 6050
Fargo, ND 58108-6050