Food Science

Overview

Food Science is a multidisciplinary field that applies biology, chemistry, microbiology, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy efficient food preservation methods.

Food scientists strive to improve the microbial and chemical safety of foods, and enhance the quality of foods through traditional and emerging technologies. Food scientists conduct research to improve food safety and quality, identify beneficial food ingredients and develop new food products, reduce food waste by extending the shelf life of foods, and identify environmentally friendly technologies to make more and better food.

Food scientists address consumer demands and the nutritional needs of the world.

In the Food Science program at Washington State University , students learn the science and the practical skills involved in production, processing, preservation, safety, evaluation, and distribution of foods.

Careers in food science

Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia.

A degree from the WSU School of Food Science prepares you to meet the emerging challenges, needs, and opportunities of the food industry.