Food Science
and Technology . . .
are closely involved
with agricultural products
from the time they
leave the farm, the
sea, or any other point
of production until they
reach the consumer.
Some would say that
all the territory
between the "farm
gate and the dinner
plate" is the concern of
Food Science and
Technology.
Department of Animal and Food Science
247 Agriculture Science Hall
(715) 425-3704
Undergraduate Catalog
Goals and Objectives
- Equip graduates with the knowledge and skills necessary for them to effectively contribute
to the production of a high quality food supply.
- Develop knowledge and skills in food processing, food chemistry, food microbiology, and
food engineering.
- Provide a sound basis for communication, critical thinking, the liberal arts and an appreciation
for moral and ethical issues.
Program
The Food Science major requires that a student take a minimum of 32 credits in Food Science,
including:
- FDSC 112 Introduction to Food Science
- FDSC 113 Introduction to Food Science Laboratory
- FDSC 270 Internship
- FDSC 285 Sophomore Seminar
- FDSC 312 Food Processing
- FDSC 313 Food Processing Laboratory
- FDSC 320 Food Quality Assurance
- FDSC 335 Food Microbiology
- FDSC 352 Food Engineering
- FDSC 360 Food Chemistry
- FDSC 385 Junior Seminar
- FDSC 422 Product Development and Sensory Evaluation
- FDSC 461 Food Analysis
- FDSC 485 Senior Seminar
In addition students must complete general education requirements and required supporting
courses such as chemistry and microbiology.
Faculty and Facilities
The faculty and academic staff work closely with students to
provide classroom and hands-on experience in Food Science and Technology. The pilot plants
include Dairy Manufacturing, Fruit and Vegetable Processing, and Meat Processing. All of the
plants are used for education and training of students, while the Dairy and Meat plants also
meet state inspection requirements. Anumber of student employment opportunities exist within
the pilot plant and other Food Science laboratories.
Career Opportunities
Many Food Science graduates find employment with very small
to very large/international food companies, others work for governmental agencies. Typical
industry positions available include: production supervision and management, quality assurance,
product development, and marketing. Graduates employed in the governmental sector
may work for the Food and Drug Administration, the U.S. Department of Agriculture and the
state departments of agriculture.
