Food Science and Technology is an exciting multidisciplinary field that prepares majors with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.  For more information, visit http://foodscience.tamu.edu. 

The undergraduate curriculum is approved by the Institute of Food Technologists (IFT) and offers two tracks, a Food Science Option and an Industry Option. These tracks provide promising career opportunities in areas such as food product/process design, technical service, research and development, quality assurance, food safety, food law, regulatory oversight, technological innovation, marketing, corporate sales, sensory evaluation and operations management. There are numerous opportunities available for corporate internships, scholarships and study abroad programs that provide real-world experience and enhance opportunities for employment after completing a baccalaureate degree. The major also provides an excellent background for those interested in professional schools, graduate studies, medicine, veterinary medicine, dentistry, pharmacy, physical therapy, nursing, occupational therapy and public health.

Food Industry Option

The Food Industry option integrates knowledge from the basic disciplines of chemistry, microbiology, physics and biology and applies scientific principles from food engineering, food processing operations, sensory evaluation, food safety, HACCP, quality assurance and management to produce foods that are wholesome, affordable and safe. The goal of the curriculum is to prepare Food Technologists for careers in the food and related industries. These careers may involve food processing, manufacturing, technical service, food product development, operations management, regulatory oversight and other technology based opportunities.

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MATH prefix required.

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The Graduation requirements include a requirement for 3 hours of International and Cultural Diversity and 3 hours of Cultural Discourse. Selection must be from courses on the approved list. Selection can be courses that also satisfy the requirement for social and behavioral sciences; creative arts; language, philosophy and culture; or electives.  For more information on core requirements visit the University Core Curriculum catalog page.

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Students may achieve a business minor by taking the following courses as general electives: ISTM 209, MGMT 209, FINC 409, MKTG 409.

A total of 120 hours is required for graduation; 36 hours of 300/400 level courses are required to meet the Texas A&M University residency requirement.