Food technology is the science and engineering of food preparation, packaging, distribution and processing. It also includes sanitation and food safety. One extreme area is food sensory science -- the area overseeing aromatic and taste sciences. Food technology degrees may specialize at higher educational levels, but will include engineering, biochemistry, nutrition, education and research, and environmental sciences.
The types of degrees for food technology are numerous at the masters and doctorate level. However, most of the degrees at the undergraduate level are very similar, focusing either on a chemical path or an engineering focus. Once at the graduate and post graduate levels, the degrees vary considerably with very specialized work based on the areas mentioned in the previous section. There are degrees available online as well as on campus.
Since the food industry is a global market, the sciences and technologies developed to meet demands are also global. Degrees can be found not only in dozens of universities around the United States but also in many European Union countries, and all throughout Asia. For masters and doctorate programs, most universities in the United States offer specializations, and the list grows every year.
The Institute of Food Technologists is an organization specializing in the centralizing and promoting of food technology and its practitioners. The IFT publishes an industry magazine providing information on different areas of practice and advancement in the field. The website also caters to students interested in pursuing a career in this industry. The IFT provides a starting point for students to understand the intricacies of each field within the food technology umbrella, which will help to provide them with a clear understanding of the educational path they will need to traverse to reach their specific career goals.