Food Science is the scientific discipline supporting the food and beverage industry. Food Science is a multidisciplinary field that applies biology, chemistry, microbiology, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products, develop new food products, and design new, safer, and more energy-efficient food preservation methods. Food scientists strive to improve the microbial and chemical safety of foods and enhance the quality of foods through traditional and emerging technologies. Food scientists conduct research to improve food safety and quality, identify beneficial food ingredients and develop new food products, reduce food waste by extending the shelf life of foods, and identify environmentally friendly technologies to make more and better food. Food scientists address consumer demands and the nutritional needs of the world.<br><br>Fermentation Science is an option offered under the Food Science degree. Like Food Science, this option represents a multidisciplinary field that applies biology, chemistry, microbiology, physics, engineering, and other sciences to improve the safety and quality of food products, develop new food products, and design new, safer, and more energy efficient food preservation methods. An additional goal of this major will be to understand microbial and chemical transformations that yield foods, ingredients, and other by-products from various starting materials.