Food Science

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, more tempting, and less likely to spoil. 

Food Science at UGA is an excellent major for students who like science and want to see practical applications of their knowledge.  Students take courses across several disciplines including (1) Biology – to understand the natural processes of fresh plant and animal products as they lose freshness; (2) Chemistry – to determine the quality and quantity of vitamins, minerals, and proteins in our foods when we eat them; (3) Microbiology – to understand the causes of food poisoning; and (4) Math and (5) Engineering – to help develop ways to treat foods, calculate expiration dates, and prevent outbreaks.  Food science students apply this knowledge in a series of practical courses that prepare them for careers in the food industry or governmental agencies, tailoring the major into either a Business or Science, Technology, and Engineering emphasis.   

Food Science graduates find employment in jobs across the food industry.  These include development positions to originate the needs and desires of today’s consumers, quality specialists to check products leaving for supermarket consumption, and design specialists to produce packaging that improves convenience of food preparation.  In addition, food scientists work for various government agencies (e.g. Food and Drug Administration) to ensure the safety of our food supply.