Food Science

At Auburn University, the traditional food science degree is offered within the Poultry Science Department under the “Food Science Option”. After completing coursework in the basic sciences, food science students take specialized courses in food chemistry, food analysis, food engineering, food microbiology, processing, and product development. Students are provided the opportunity to make practical applications of their studies by applying their knowledge to food formulation and production problems experienced by industry. An internship or another approved practical experience is required for graduation. The quality academic training we provide has enabled our food science program to be approved by the Institute of Food Technologists.

What is Food Science?

Food Science is an exciting multidisciplinary scientific field where concepts of chemistry, biology, physics, mathematics, engineering, and nutrition are utilized to develop and produce foods which are safe, palatable, healthy, and economical. The ever changing food industry must not only be profitable for manufacturers, but needs to meet the demands of consumers and ideally meet their dietary guidelines for health maintenance. To accomplish these objectives, food scientists use their scientific training within the multi-billion dollar food industry. With expertise in Food Science, graduates are prepared to enter many areas of the food industry, including quality control, research and development, and management. Students seeking a way of using their scientific background in a meaningful way should consider Food Science as their field of study. After all, each food product on the grocery store shelves was conceptualized, developed, and manufactured by a team of food scientists.

Food Scientist was listed as one of the top "cool" jobs by CNN:

"You might not have ever cared who creates all the different flavors of ice cream as long as the scoops keep appearing in your bowl. Well, food scientists spend their days in laboratories developing and perfecting new flavors so that low-fat birthday cake ice cream tastes good and not, well, low-fat. Sure, you might put on a little weight, but it's a small price to pay for making your living off of ice cream." Click here to see the full article.