Food science provides coursework for a comprehensive background in the processing and preservation of foods. Food science graduates may be employed in areas concerned with food systems management, design and development of new food products, strategies for quality control/assurance and food safety, or research in basic constituents of food. The increasing pressure of world population growth on available food supply assures a stable, growing job market for food science students. Positions in private industry, educational institutions, and governmental agencies offer excellent potential for rapid advancement.<br><br>The food science curriculum provides coursework suggested by the Institute of Food Technologists and emphasizes processing and quality control aspects. A pilot plant and associated chemical and microbiological laboratories allow students practical experience in development, manufacture, and analysis of food products.