Food Science Option

Food Science and Technology is the application of science and engineering principles to the design, analysis, processing, packaging, production, preparation, evaluation and storage of foods, food ingredients, and beverages.  

Yanyun Zhao, Oregon State University food technologist, coats fresh strawberries with thin, antimicrobial, eatable film made from egg white and crab shell. Photo: Lynn Ketchum, © 2004 Oregon State University

Food scientist Mark Daeschel tests the acidity of assorted food products in his Oregon State University lab. Photo: Lynn Ketchum, © 2011 Oregon State University

Meredith Anderson, Food Science Graduate and Product Developer for Truitt Bros., Inc., creates shelf-stable retorted products for a variety of markets.

The Food Scientist may specialize in: biotechnology, carbohydrates, citrus by-products, dairy, food engineering, food laws and regulations, food microbiology, food packaging, food service, fruit and vegetable products, international affairs, muscle foods, nutrition, quality assurance, refrigerated and frozen foods, seafood products, sensory evaluation, toxicology and safety evaluation. Typical jobs in the field would include: product development and design, production management, quality assurance and control, technical sales, regulatory affairs, research support, teaching, distribution of food aid commodities in developing countries, high pressure processing, food labeling, consulting, production flow, analytical testing, packaging, sanitation, and crop rotation.

Included are courses in chemistry, mathematics, biology, physics, communications, and writing. These provide a foundation for upper division, professionally related courses in food microbiology, chemistry, processing, engineering, toxicology, safety, sensory analysis and food law. In addition, principles of food technology/preservation are demonstrated in the classroom, the laboratory, through summer employment, field trips, and special projects.

For additional information about the Food Science Option in Food Science and Technology, please contact:
Holly Templeton | Academic Program Coordinator | 100 Wiegand Hall, Corvallis, OR 97331 | (800) 823-2357