Food science is the science of food. Food scientists study the physical microbiological, and chemical makeup of food. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. The food industry is the largest manufacturing industry in the United States. This multidisciplinary field applies scientific disciplines including chemistry, microbiology, nutrition and engineering to develop new food products as well as the processes designed to improve food safety and the quality of foods. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of foods. Consider exploring food science through our introductory course: FSTE 2130G Survey of Food and Agricultural Issues which fulfills the general education Area III Laboratory Science requirement. Food scientists typically work in the food and beverage industry in the areas of quality assurance, product development, product procurement, research, sensory evaluation, sales, and food safety regulations. Graduates of the program will also be prepared for postgraduate studies leading to research, production and management careers in the food and feed industries, goverment and academia.