Food science is the use of research and technology to develop foods and food products. Food scientists work for large organizations like the federal government, research universities or the major food processing companies. Some scientists engage in pure research, analyzing the nutrient content of foods or identifying new food sources. Others apply their training to find safer production techniques or packaging methods. Food scientists employed by the government often spend their time verifying their colleagues' work to ensure that public safety is not at risk.
Undergraduate programs provide students with a bachelor of science degree. The program typically will begin with a foundational selection of general science and humanities courses, including biology, chemistry and organic chemistry and some form of written English or communications course. Electives specifically related to food science might include the chemistry of food, food analysis or food processing applications. Some programs also provide students with culinary themed courses, as a reminder of the desired end result of their efforts.
Graduate programs in food science are offered at a few dozen colleges and universities across the country, according to the NCES College Navigator website. Master's degrees in food science tend to specialize in areas such as food microbiology, food safety or human nutrition. Doctoral programs are generally more arduous, including quantities of laboratory and classroom time, occasional field work and developing a thesis or dissertation from original research.
Food science programs are not especially plentiful, but neither are they rare. For the 2010/2011 academic year, the NCES College Navigator database lists 42 schools offering undergraduate degrees and 39 with graduate programs. Most schools offer both. Clemson, Cornell, Kansas State and the University of Kentucky are a few examples of schools with food science programs.