Dr.  Jung H. Lee, Program Coordinator
Meat Technology Building
478-822-1328

The Food Science Program is designed to prepare students in the multidisciplinary study of food and the application of knowledge for developing food products and processes, including preservation, packaging, storage, food safety and quality assurance.  The program requires approximately 123 semester credit hours, of which 33 credits are in Food Science area, including Introductory Food Science, Principles of Food Engineering, Food Sensory Evaluation, Food Product Development, Food Analysis, Food Chemistry, Meat Science, Dairy Product Technology, Food Quality Assurance, Food Microbiology and Food Science Seminar.  Students graduating in Food Science BS degree will be well prepared for immediate employment in the food industry, government agencies and academia for food scientists/technologists and research oriented personnel.  Career opportunities in food industries include food processing, food product development, new products and ingredient evaluation, process supervision, quality assurance and analysis, procurement, distribution, sales, merchandizing, and consumer relations.  Government agencies employ food scientists whose work is directed towards food safety, regulatory control, research, and the development of food standards.