The B.S. degree in Food Science and Human Nutrition has three concentrations and prepares students for a variety of different careers. The Food Science concentration focuses on food product development (the creation of new food products or food ingredients), food safety (understanding and preventing foodborne illness), sensory evaluation (taste testing foods for their quality and likeability), and food analysis (measuring food composition and quality). There are many employment opportunities in food companies and government agencies. The concentration in Human Nutrition and Dietetics (also known as the Didactic Program in Nutrition and Dietetics DPD) provides undergraduate preparation for students who wish to become registered dietitians and prepares students to pursue a broad range of careers in nutrition or to continue with graduate studies. The Food Management concentration provides a unique combination of food and business to prepare students for a wide variety of career opportunities, including employment in restaurants, hospitals, and school foodservice departments, as well as airline catering. Companies that produce foods, food ingredients, or processing equipment seek students who specialize in food management.<br><br>Food Science is the study of the chemistry, microbiology, and processing of foods. The Food Science concentration is a challenging program and requires a strong background in mathematics, and science. The curriculum also meets entrance requirements for medical, dental, and veterinary schools if an additional semester of physics is taken as an elective. Achieve a broad understanding of food microbiology, food preservation, and fermentation processes. Demonstrate proficiency in food chemistry through food analysis laboratory techniques, and safe, high-quality food engineering and processing. Create and implement effective sensory evaluation tools and processes in a variety of settings. Apply principles of quality assurance and control, develop standards and specifications for food products, and understand food law. Demonstrate critical thinking and problem-solving skills for food science in practical real-world situations and problems. Become involved as undergraduates in a variety of food science-related research projects.