What is Food Science?

A food science degree from Mount Mary University prepares students for careers using individual attention, state-of-the-art equipment and connections to the food and beverage industries. If you are a foodie, or like biology, chemistry and dietetics, this might be the degree for you.

You will use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods. Careers in food science could include analyzing food content to determine levels of vitamins, fat, sugar, and protein; discovering new food sources; researching ways to make processed foods safe, palatable, and healthful; and applying food science knowledge to determine best ways to process, package, preserve, store, and distribute food.

The Department of Labor predicts a national 9 percent employment growth in food science, which is above average for all employment fields.

Concentrations

Mount Mary food science students have the choice of three concentrations within the major:
  • The baking concentration prepares students for the unique challenges associated with baked goods in the food industry.
  • The business concentration prepares students in business practices and communication. 
  • The sustainability concentration explores sustainable practices in the food and beverage industry and prepares students to be part of the solution.

Already have a college degree?

Already have a college degree?

Mount Mary offers a post-baccalaureate certificate in food science, where students complete the requirements of the major. The food science post-bac certificate stems from the sciences of biology, chemistry, and engineering. In this, students will be able study the nature of foods with nutrition to understand the principles of food making to improve food quality.

Learn more about Mount Mary's Food Science Degree

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.

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

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

 

Learn the same technology that food manufacturers use

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.

Research and develop new flavors or modifications

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.

Faculty

The School of Arts and Sciences at Mount Mary is rich with talented faculty who care about their students.

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