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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. 

Food Science PDF

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 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 $57,000 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 and not an official curriculum. Actual student schedules for each semester will vary depending on start year, education 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 an individual plan of study. 

Freshman

Fall

Credits

Spring

Credits

AGRI 189 Skills for Academic Success

1

CHEM 122 & 122L General Chemistry II & General Chemistry II Laboratory

4

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

2-3

COMM 110 Fundamentals of Public Speaking

3

CHEM 121121L General Chemistry I & General Chemistry I Laboratory

4

ENGL 120 College Composition II

3

ENGL 110 College Composition I

4

MATH 146 or 165 Applied Calculus I or Calculus I

4

Gen Ed Humanities & Fine Arts

3

 

 

BIOL 150 General Biology I 3

 

17-18

 

14

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 211211L 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

 

 

 

16

 

13

Junior

Fall

Credits

Spring

Credits

MICR 350350L General Microbiology & General Microbiology Lab

5

STAT 330 Introductory Statistics

3

ENGL 320321, or 324 Business and Professional Writing, Writing in the Technical Professions, or Writing in the Sciences 3 CFS 452 or SAFE 452 Food Laws and Regulations 3
CHEM 341 & 341L Organic Chemistry I & Organic Chemistry I Laboratory 4 CFS 470 Food Processing II 3

CFS 450 Cereal Technology

3

CFS 471 Food Processing Laboratory

1

     

CFS 474 Sensory Science of Foods

3

 

 

Elective

4

 

15

 

17

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 460 Food Chemistry

3

CFS 464 Food Analysis

3

CFS 461 Food Chemistry Laboratory

3

ANSC 340 Principles of Meat Science

3

MICR 453 Food Microbiology

1

Electives

6

Elective

3

 

 

13

 

15

Total Credits: 120-121

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


Food Science
NDSU Dept #7670
PO Box 6050
Fargo, ND 58108-6050
DEPT EMAIL: ndsu.plantsciences@ndsu.edu
DEPT PHONE: 701-231-7971
DEPT WEBSITE: www.ag.ndsu.edu/foodscience/

or

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 21, 2019 3:43:38 PM
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