Internships, undergraduate research and other opportunities allow you to gain valuable experience, usually while receiving academic credit and/or wages.

How food science is a multi-disciplinary career option

Wisconsin is part of the food corridor - a unique center for innovation within the industry. The state has 1,059 food processing companies, placing it in the top five employers in the field of food science. In Milwaukee County alone, there are 86 food processing companies.

Mount Mary’s food science program prepares you for a career as a:

  • Food Scientist
  • Biochemist
  • Dairy Products Scientist
  • Director of Quality Assurance
  • FDA/USDA Research Scientist
  • Flavor Chemist
  • Food Biochemist
  • Food Biotechnologist
  • Food Chemist
  • Food Engineer
  • Food Ingredient Sales
  • Food Inspector
  • Food Microbiologist
  • Food Product Consultant
  • Food Product Developer
  • Food Safety Inspector
  • Food Technologist
  • Food Toxicologist
  • General Manager, Research
  • Laboratory Director
  • Manager, Analytical Lab
  • Market Researcher
  • Meat Scientist
  • Natural Products Researcher
  • Product Development
  • Project Leader, Technology
  • Project/Product Manager
  • Public Health Official
  • Quality Assurance Director
  • Research Scientist
  • Quality Assurance Officer
  • Sales Manager
  • Scientific and Regulatory Affairs
  • Scientific Research
  • Sensory Scientist
  • Technical Sales Representative

 

Food science majors are conducting research using a High Performance Liquid Chromotography device (HPLC).

 

On a recent visit to Campbell’s plant, where soup seasonings are created, students learned that Campbell’s chemists use the same HPLC device for quality assurance and product development.

Food scientists at Asenzya are challenged to make their versions of particular flavors. In this case, sriracha.

 

They analyze the nutritional content of food, discover new food sources, and research ways to make foods safe, healthy and tasty.