Food science is the science behind the food we eat every day, from low-fat ice cream to bioengineered food products. The food industry has an increased need for food scientists because consumer preferences and trends change constantly, which makes an impact on the food supply and products being developed.

The food science concentration prepares students to transform agricultural commodities into useful, safe and desirable food products, and helps ensure that the food supply always will exist globally. The concentration focuses on scientific and technical competency skills with an emphasis on food microbiology, food safety, biotechnology, mathematics, statistics and modeling.

This unique program prepares graduates for employment in the food, beverage and dairy industries; regulatory agencies such as the FDA and USDA; international organizations such as the FAO and WHO; and consumer organizations. Also, graduates may choose to pursue advanced degrees.

After completing the required agribusiness core, students can select the Food Science concentration core, which consists of 17 semester hours:

• AGB 340 Food Processing (3 semester hours)
• AGB 440 Food Safety (3 semester hours)
• AGB 442 Food and Industrial Microbiology (4 semester hours)
• AGB upper-division electives (7 semester hours)

For more information on the Food Science concentration or to talk to an advisor, call (480) 727-1585 or e-mail morrisonschool@asu.edu.

(back to B.S. in Agribusiness page)