食品科学是利用工程，生物和物理科学为消费者研究食品的性质，变质，加工和改良的方法。食品技术是食品科学在安全，营养，有益健康的食品的选择，保存，包装，加工，分配和使用中的应用。该专业的学生学习各种科学学科，包括化学，微生物学，营养学和工程学。然后将这些学科的这些原理应用于产品开发，食品加工，质量控制/质量保证，食品保存和食品感官评估的工业和实践方面。背景课程要求提供英语，交流，生物学，化学和核心食品科学与技术课程。必要的课程涵盖生产，制备，分析，安全性，营养和美学原理。这为学生提供了扎实的背景，以了解食物的
Food Science is the use of engineering, biological and physical sciences to study the nature, deterioration, processing and improvement of foods for consumers. Food Technology is the application of food science to the selection, preservation, packaging, processing, distribution and use of safe, nutritious, wholesome foods. Students in this major study diverse scientific disciplines including chemistry, microbiology, nutrition and engineering. These principles from these disciplines are then applied to the industrial and practical aspects of product development, food processing, quality control/quality assurance, food preservation and sensory evaluation of foods. Background courses are required in English, communication, biology, chemistry, and core food science and technology. Necessary courses cover production, preparation, analysis, safety, nutritional and aesthetic principles. This provides students with a solid background to understand the nature, deterioration and processing of foods. These critical thinking, analytical, and application skills are necessary to translate those principles into the selection, processing, preservation, packaging, distribution and use of a safe, adequate, and high-quality food supply. Concentration areas in science, engineering and technology, culinary science and meat science allow students to focus on an area of interest.