Food Science - B.S.A.

General Information

Degree & Major: Food Science - B.S.A.
College Name: College of Agricultural and Environmental Sciences
Department Name: Food Science and Technology
Faith Critzer
Undergraduate Coordinator
(706) 542-1088
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Degree Requirements

College-wide Requirements

University-wide Requirements

Description: Food Science is the application of science, technology, and engineering to the study of food materials, ingredients, and their products. This knowledge is used by food scientists to make our foods safer, healthier, tastier, and less likely to spoil. Food scientists study biology to understand the natural processes that fresh plant and animal products undergo after harvest and that affect their quality and shelf-life. They study chemistry to make sure that nutrients such as vitamins, minerals, and proteins in our foods are available to us when we eat them as well as to make sure that the ingredients in a food are safe and produce the aroma, taste, and texture we expect. Knowledge of microbiology is needed to understand the causes of food borne illness, while principles of mathematics and engineering help food scientists develop safe and sustainable ways to treat foods to prevent outbreaks and calculate expiration dates. After a rigorous background in the basic sciences, food science students apply this knowledge in a series of practical courses that prepare them for careers in the food industry or governmental agencies and prepare them well to pursue graduate studies in Food Science. Food Science is an excellent major for students who like science and want to see the immediate practical applications of their knowledge. Because of its multidisciplinary and experiential nature, food science classes tend to be smaller and instructors can interact frequently with individual students, enhancing their learning experience.

Career Opportunities: Food Science graduates enjoy challenging and well-paid positions in the world’s largest and most dynamic industry. Food scientists design and develop new foods like high-protein bars, chocolate confections, frozen pizza and sports drinks to meet the needs and desires of today’s consumers. They test foods before they leave for the supermarket to ensure safety and consistent high quality. Others evaluate existing food processes to ensure their safety and design new processes for innovative products. They also work for companies that design packages to keep food from becoming contaminated and add to the convenience of preparing our foods. Some food scientists work for government agencies to monitor the safety of our food supply.
of Transfer Students:
Students planning to transfer are recommended to take courses in calculus, statistics, general chemistry, organic chemistry, biology, and physics prior to transferring to UGA.
Scholarships: Food science majors may be eligible for scholarships provided by the Food Science Scholarship Fund, which is made up of contributions from food industries and alumni. Scholarships are also available from the Institute of Food Technologists, the College of Agricultural and Environmental Sciences (CAES) and the University of Georgia. For more information about college-wide scholarships, contact the CAES Office of Academic Affairs.
Internships: Internships with food companies are available and encouraged to provide a well-rounded education.
Student Organizations: Food Science Club
Available Graduate Programs: Master of Science and Doctor of Philosophy

Both degrees are in Food Science and require an independent research project under the direction of a major professor.

Master of Food Technology—online, non-thesis program