Food scientists develop new ways to take raw agricultural products and turn them into the food products that consumers want to buy. Food scientists apply the principles of basic sciences, such as biology, chemistry, engineering, physics and psychology to the problems of food production. They use their understanding of the basic sciences to examine aspects of food manufacturing such as: consumer acceptability, economics, nutritional quality, production and safety. At the College of Agriculture, Food and Natural Resources (CAFNR), we offer two options for study in the food science area. The first option emphasizes the basic sciences and prepares you for work in production and process design, research and development, quality assurance and other technical aspects of food manufacturing. A second path focuses on business interests. You will find jobs in production management, sales and other similar careers.

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