Food science applies chemistry, microbiology, and engineering to the science and technology of developing healthy, safe, convenient, and innovative food products with extended shelf life. Chemistry is a major component in food science because foods and their constituents undergo chemical reactions and interactions during thermal treatment, processing, refrigeration, freezing, storage and in the presence of unique additives or microbes. These chemical reactions and interactions impact flavor, texture, shelf life, and overall consumer acceptability. Microbiology is also key to the food science discipline. Food processing may involve the use of microorganisms as in the production of bread, cheese, yogurt, sauerkraut, and tempeh. On the other hand, control of spoilage and pathogenic microorganisms is important to extend a product’s shelf life, ensure safety, and prevent foodborne outbreaks. Physics, mathematics, and engineering are applied in food science because foods must be prepared on a large scale utilizing various mechanical and automated procedures to ensure safety and product consistency. In the food science major, students also learn about sensory/consumer science, packaging, nutritional labeling, analytical procedures, as well as government regulations. The food science program is offered through the College of Food, Agricultural and Natural Resource Sciences.

All major requirements must be taken A-F (unless only offered S-N), and students must earn a grade of at least C- or better. At least 21 upper division credits must be taken at the University of Minnesota Twin Cities campus.