Ensuring healthier, safer food.

Each food product on the grocery store shelves was conceptualized, developed and manufactured by a team of food scientists. Food science is a multidisciplinary scientific field where concepts of chemistry, biology, physics, mathematics, engineering and nutrition are utilized to develop and produce foods that are safe, palatable, healthy and economical. The ever-changing food industry must meet the demands of consumers, meet dietary guidelines for health maintenance and still be profitable for manufacturers. To accomplish these objectives, food scientists use their scientific training within the multi-billion dollar food industry. Food science graduates are prepared to enter many areas of the food industry, including quality control, research and development, and management.

At Auburn University, the food science degree is offered within the Department of Poultry Science. After completing coursework in the basic sciences, you’ll take specialized courses in food chemistry, food analysis, food engineering, food microbiology, processing and product development. An internship or other approved practical experience is required for the food science major. You may also participate in a variety of undergraduate research opportunities as a student in food science.

FOOD SCIENCE CURRICULUM MODEL