Why Study Food Science and Technology?
The food science and technology field comprises the processing, preservation, evaluation and distribution of food. As a food science and technology major at UW-River Falls, you’ll gain a solid foundation in both food science (food chemistry, microbiology, processing, etc.) and the basic sciences (physics, chemistry, biochemistry, etc.) to prepare you for a career in the food science field.
Skills and Learning Outcomes
- Apply science-based knowledge and principles of food science to food industry processes.
- Adapt to changing consumer demands in the food and beverage industry.
- Understand the intricacies of food processing and distribution systems, both locally and globally.
- Communicate effectively to a variety of audiences using valid and industry-specific information.
- Evaluate and interpret scientific data.
Types of Courses
- Ag Human Resource Management
- Dairy Manufacturing
- Food Bioprocess Technology
- Food Ingredient & Analysis
- Food Law and Regulation
- Food Processing
- Food Safety & Quality Assurance
- Meat Product Processing
- Product Development & Sensory Evaluation
“My favorite course was Product Development because we were able to learn about the process of creating a new food product and then take what we had learned and actually create the product in the lab. The hands-on learning through this semester-long project was really valuable as we learned how different ingredients affected the product by using sensory evaluation techniques we had been introduced to in class.”
– Faith Buhrandt, food science and technology major
With a degree in food science and technology, you’ll be prepared for a wide variety of future roles including:
- Food Process Engineer or Food Technologist
- Food Science Quality Manager
- Food Scientist or Research and Development Scientist
- Grain Refinery Operator
- Product Developer
- Sanitation Supervisor or Manager