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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, Hormell, 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.

Sample Curriculum

 

Credits

General Education Requirements

___________________________________________________________________________________________

 

Communication

3

COMM 110 - Fundamentals of Public Speaking

3

ENGL 110 - College Composition I

3

ENGL 120 - College Composition II

3

Upper Division Writing

 

Quantitative Reasoning

3

STAT 330 - Introductory Statistics

 

Science & Technology

4

CHEM 121, 121L - General Chemistry I and Lab

4

CHEM 122, 122L - General Chemistry II and Lab

3 or 4

CSCI 114 - Microcomputer Packages or
CSCI 116 - Business Use of Computers

6

Humanities & Fine Arts

 

Social & Behavioral Sciences

3

ECON 201 - Principles of Microeconomics

3

Social and Behavioral Science Electives

 

Wellness

3

HNES 250 - Nutrition Science

-

Cultural Diversity

-

Global Perspective

39

TOTAL

 

Credits

Major Requirements

___________________________________________________________________________________________

1

AGRI 150 - Agriculture Orientation

3

ABEN 263 - Biological Materials Processing

3

ANSC 340 - Principles of Meat Science

2-3

CFS 210 - Introduction to Food Science and Technology or
CFS 200 - Introduction to Food Systems

3

CFS 370 - Food Processing I

3

CFS 450 - Cereal Technology

4

CFS 460, 461 - Food Chemistry and Lab

3

CFS 464 - Food Analysis

4

CFS 470, 471 - Food Processing II and Lab

2

CFS 474 - Sensory Science of Foods

3

CFS 480 - Food Product Development (Capstone)

3

MICR 453 - Food Microbiology

3

SAFE/CFS/AGEC 452 - Food Laws and Regulations

37-38

TOTAL

 

Credits

Related Requirements

___________________________________________________________________________________________
4BIOC 260 - Elements of Biochemistry or
BIOC 460, 460L - Foundations of Biochemistry
and Molecular Biology I and Lab
3BIOL 150 - General Biology I
4CHEM 341, 341L - Organic Chemistry I and Lab
4MATH 146 - Applied Calculus I or
MATH 165 - Calculus I
5MICR 350, 350L - General Microbiology and Lab
4PHYS 211, 211L - College Physics I and Lab
25Electives
49TOTAL
128Minimum Degree Credits to Graduate

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.

bulletin.ndsu.edu/undergraduate/programs/

Transferring Credits
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: Tuesday, October 03, 2017 8:37:21 AM
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