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  • Learning how the principles of chemistry, microbiology, physics, engineering and other basic and applied sciences apply to the production, processing, evaluation and packaging of food
  • Developing a variety of tasteful and nutritious foods that meet standards of safety, sanitation and quality using convenient, low cost methods
  • Researching, interpreting, applying information regarding the basic composition, structure and properties of foods
  • Subjects including: Foods and Nutrition, Food Science and Technology, Microbiology, Agricultural Engineering, Agriculture, Chemistry, Computer Information Systems, Physics (Core cluster courses include additional subjects such as: Agronomy, Botany, Animal Veterinary Science, Technology Operations Management

 

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