Within the next 50 years, the world’s population is expected to rise to over 9 billion. Food science and technology provide sustainable solutions throughout the food system.  Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. Food scientist are responsible for developing safe and nutritious food that line supermarket shelves everywhere.

The track offers the participants the following experiences:

  1. Analyze the physical, microbiological, and chemical makeup of food.
  2. Contrast and evaluate different food components
  3. Identify and explain the reasons why food deteriorates and decomposes
  4. Describe the different laws and regulations of the food industry
  5. Recognize basic methods for food preservation

Students will also have access to the Food Innovation Hub located at the Food Science and Technology Building

To obtain the Food Innovation Track certificate, you must complete the following technical courses  (6 credits).

Technical Courses:

Course Codification Course Name Course description Pre-requirements Co-requirements
CITA3015 Introduction to Food Science Introduction to the composition and functionality of the main components of food. Physical and chemical properties of food, processing methods as well as the basic concepts of microbiology, safe food handling and sensory analysis will be presented. NA NA
CITA5XXX Food Laws and regulations Key topics and core concepts for food scientist to understand the food laws and regulation in the U.S. NA NA