Vikram V. Mistry, Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136
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Food Science is the study of the science behind and involved with the production, preservation, packaging, and distribution of safe, wholesome, and nutritious foods. Students will develop a knowledge base related to the basic physical, microbiological, chemical and engineering sciences as they are applied to foods. These sciences are utilized to study the nature of foods, the causes of food deterioration and spoilage, and principles of food preservation. This skill set is also employed by the scientists to develop and create approaches for the generation of new food products to assist in feeding the world through provision of foods that provide proper nutrition with acceptable taste and texture while maintaining affordability of the product. Graduates with a degree in Food Science are well prepared for professional positions within the food industry or for further graduate study in Food Science.
Student Learning Outcomes
Upon completion of the Food Science curriculum a graduate should be able to demonstrate the following:
- An understanding of the chemistry underlying the properties and reactions of various food components.
- A practical proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to physical, chemical and biological aspects of foods and food ingredients.
- An understanding of microbial growth and survival as it impacts the safety, preservation and spoilage of food systems.
- An understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of a food.
- An ability to apply statistical principles to the control and assurance of quality in the production of food products.
- An understanding of the laws and regulations governing the manufacture and sale of food products.
- An ability to utilize verbal and written communication skills effectively in a group environment.
- An ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with foods and food systems.
Course Delivery Format
The program offers instruction through lecture, discussion, laboratory exercises and practical training.