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Tell Me More About Food Science
Food Science is the study of
…the nature of foods
…what causes deterioration
…how to process and preserve foods efficiently and effectively
Food science majors develop an understanding of the properties and characteristics of foods through courses in biochemistry, chemistry, microbiology, physics, and more. Food technology courses build on this foundation and apply it to the study of processing, preservation, sanitation, storage, and marketing of foods.
Food science is the real-life application of chemistry, microbiology, and other basic and applied sciences to the production, processing, preservation, evaluation, and distribution of food. The many facets of skills learned as part of this Bachelor of Science degree help the food scientist convert harvested materials into high quality food products that are safe and nutritious. Food scientists are concerned with high standards of quality and safety, new methods of manufacture and preservation, new products, and new packaging materials/methods.
Some of the Largest Food Companies
- Alaska General Seafoods
- Anheuser-Busch Co., Inc.
- Archer Daniels Midland Company
- Campbell Soup Co.
- Cargill Inc.
- Coca-Cola Co.
- General Mills Inc.
- Dannon
- ConAgra, Inc.
- Dole Foods Co.
- Nabisco, Inc.
- Hershey Foods
- H.J. Heinz
- Hormel Foods Corp.
- Kellogg Co.
- Kraft Foods Inc.
- Mars Inc.
- Nestle
- PepsiCo, Inc.
- Proctor & Gamble
- Quaker Oats Co.
- Sara Lee Corp.
- Tyson Foods Inc.
- Unilever
Some Washington and Idaho Food Companies
Click to go to FAQ
WSU Student Ambassadors for the School of Food Science answer questions…
CAHNRS Ambassadors, Maureen McFerson, Yukiko Sakai, Matt Allan and Mikaela Easter were selected to be a part of the CollegeWEEK LIVE on-line Chat. The chat goes on for 45 minutes and covers a wide variety of questions from
across the nation.
March 2012 TIME Magazine
interesting Food Science article