Food Science (BS)

College of Agriculture and Life Sciences

Program Website

Program Description

The food science program prepares students for careers in the food industry, government, academia, and for graduate study in food science or related disciplines. Food scientists enjoy satisfying careers that help ensure the sustainable availability of a safe, nutritious, affordable, and high-quality food supply for people throughout New York State, the nation, and the world.

Undergraduate students in the food science program choose from one of three focused elective areas in the major:

  1. Science
  2. Business
  3. Safety

The Science focused elective area acts as the foundational focused elective area and meets the curriculum standards set by the Institute of Food Technologists (IFT), the premier professional society for food scientists, allowing students to compete for IFT scholarships and awards. Students choose a focused elective area based on their individual interests and career goals. If a student is unsure which focused elective to select, they are encouraged to start with the Science focused elective area and work collaboratively with their academic advisor to determine if another focused elective area would be more appropriate.

For all three focused elective areas, the first two years of the undergraduate food science program are intended to establish a solid background in math, chemistry, and physical and biological sciences. Required courses include chemistry (introductory and organic), biology, microbiology, calculus, physics, introductory food science courses, and nutrition. The last two years emphasize the application of these basic sciences and technology to the manufacturing, sensory evaluation, storage, distribution, and safety of foods and food ingredients.

Students are also strongly encouraged to participate in undergraduate research supervised by a faculty member and/or complete an internship in a food company during their program of study. Most teaching faculty in the department also have active research programs and welcome participation by undergraduate students. Students may receive academic credit or wages for faculty-directed undergraduate research. A modern food processing and development pilot plant, an operational dairy plant, and well-equipped laboratory facilities are available to support the teaching and research needs of undergraduates.

Academic Standards

  • No prerequisite courses are necessary before declaring the Food Science major.
  • All major requirements must be taken for a letter grade.
  • A grade of D or better must be earned to meet major requirements.
  • The Food Science major is designed to be completed in 4 years at full-time enrollment (minimum 12 credits per semester).
  • In addition to the Food Science major requirements, all students must:
    • meet the college graduation requirements.
    • complete one of the three Food Science Focused Elective Areas: Science, Business, or Safety.
  • Core requirements minimum credits:
    • Science Focused Electives: 44 credits
    • Business Focused Electives: 33 credits
    • Safety Focused Electives: 40 credits
  • Focused Electives requirements minimum credits:
    • Science Focused Electives: 43 credits
  • Business Focused Electives: 53 credits
    • Safety Focused Electives: 45 credits​
  • Total credits in the Food Science major: 85-87 credits.