Food Science and Sustainable Technologies 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.
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 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
- crop rotation
Coursework includes chemistry, mathematics, biology, physics, communications, and writing, which provides 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 within the Food Science and Sustainable Technologies degree program, please contact:
Deborah Gould
Academic Program Coordinator
100 Wiegand Hall, Corvallis, OR 97331
541-737-6486