What is Food Science? 

Food Science is an exciting multidisciplinary scientific field where concepts of chemistry, biology, physics, mathematics, engineering and nutrition are utilized to develop and produce foods that are safe, palatable, healthy and economical. The ever-changing food industry must meet the demands of consumers, meet dietary guidelines for health maintenance and still be profitable for manufacturers. To accomplish these objectives, food scientists use their scientific training within the multi-billion dollar food industry. Food Science graduates are prepared to enter many areas of the food industry, including quality control, research and development and management. Students seeking a way of using their scientific background in a meaningful way should consider Food Science as their field of study. After all, each food product on the grocery store shelves was conceptualized, developed, and manufactured by a team of food scientists. 

After completing coursework in the basic sciences, Food Science students take specialized courses in food chemistry, food analysis, food engineering, food microbiology, processing and product development. Students have opportunities to make practical applications of their studies by applying their knowledge to food formulation and production problems experienced by industry. An internship or other approved practical experience is required for graduation. Food Science students may also participate in various undergraduate research opportunities.

The Food Science discipline is larger than a single department. Therefore, Auburn University utilizes expertise in multiple departments to provide the best educational experiences for our Food Science students. Personnel involved in teaching our students include faculty from the departments of Animal Sciences, Poultry Science and Biosystems Engineering. Faculty members in these and other related departments have joined to create a “Faculty of Food Science” to further strengthen Food Science at Auburn University.

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