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Food Science

Food Science Undergraduate Curricular Requirements

Food Science Academic Minor Requirements

Food Science Graduate Degree Programs

Barry G. Swanson, Interim Dept. Head (111 Agricultural Science Bldg., 83844-2312; phone 208/885-0707; foodscience@uidaho.edu; www.cals.uidaho.edu/sfs). Faculty: Jeff Bohlscheid, A. Larry Branen, Kerry C. Huber, Sea C. Min, Gregory Möller, Caleb Nindo, Gülhan Ünlu. Adjunct Faculty: Joshua R. Branen, Laurel J. Branen, Kathe A. Gabel, Robert J. Haggerty, Bingjun He, Steven L. McGeehan. Affiliate Faculty: John D. Baranowski, Jungmin Lee, Keshun Liu.

The multi-billion dollar food industry is the largest manufacturing industry in the United States. Food science is the scientific discipline that supports the food and beverage manufacturing industry. Food science is a multidisciplinary science that applies biology, chemistry, nutrition, engineering, and other sciences to improve the safety and quality of food products, develop new food products, and design new, safer, and more energy efficient food processes. Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia. There are more job openings for food scientists in the food industry than graduates to fill them. Consequently, starting salaries for food scientists are highly competitive.

Career opportunities are excellent. Entry-level jobs in the food industry include food product development, food process development, food quality assurance, food safety compliance, and technical sales. Food scientists work to enhance the quality of foods through biotechnology, as well as improve the microbial and chemical safety of foods. Food scientists develop new food flavors, extend the shelf life of foods, and devise new processing technologies. All of the food products in a grocery store and many foods offered on restaurant menus have been developed and tested by food scientists.

The UI/WSU Bistate School of Food Science offers the B.S.F.S., M.S. and Ph.D. degrees in food science. The undergraduate program is approved by the Institute of Food Technologists, the primary professional organization for food scientists. Undergraduates complete university requirements, supporting science and mathematics classes during their first two years of study. Most of these courses can be completed at community colleges, prior to transferring to UI. Courses taken in the last two years of the program are discipline specific and include food microbiology, food chemistry, food processing, and food engineering. Faculty from both UI and Washington State University teach courses in the food science program. Some classes are taught on the UI campus and some on the WSU campus, allowing students access to facilities and faculty expertise from both institutions. Undergraduates are encouraged to work on research problems with faculty and participate in internships in the food industry.

Areas of research emphasis include food chemistry, food biotechnology, food safety, food processing/engineering, and food and environmental toxicology. Departmental research programs include studies of the genetic/metabolic engineering of microorganisms, such as lactic acid bacteria, for bio-preservation of food products and conversion of biomass (i.e. potato processing waste to valuable fuels and chemicals); development of new processes and technologies to improve the microbial safety of foods; investigations into mechanism(s) of action of food borne anti-toxicants that may improve human health or reduce chronic human disease; investigation of soft wheat and potato quality, functionality, and end-use potential; assessment of starch behavior and function in food processing operations; utilization of novel protein and starch ingredients in food systems; impact of processing methods on physicochemical properties of foods is being studied by assessing novel extrusion, drying, and evaporation technologies that achieve greater retention of bioactive compounds in foods to promote improvement of human health; thermal, rheological, and mechanical properties of foods and the raw materials used in food processing and edible packaging are investigated to understand their impact on food quality; and examination of natural and engineered processes in the characterization, fate, transport, and control of environmental and food system contaminants. This combination of basic and applied research provides a stimulating environment for graduate and undergraduate students. Faculty in the department supervise graduate students working toward M.S. and Ph.D. degrees in either food science or the multidisciplinary program in environmental science (refer to the Program in Environmental Science for more information on requirements for the M.S. and Ph.D. in environmental science). In addition to admission requirements determined by the College of Graduate Studies, admission to the graduate program in food science requires (1) a minimum GPA of 2.80; (2) GRE scores (no specified minimum score); (3) a letter outlining research interests and career goals of the applicant; and (4) three letters of recommendation, with at least two from individuals in academia. Students for whom English is a foreign language should have a TOEFL score of at least 550. Prior training should include courses in calculus, organic chemistry, microbiology, biochemistry and food science. Acceptance of students deficient in some of these areas will be considered on an individual basis. Prospective graduate students are encouraged to contact the department or individual faculty members to learn more about specific research opportunities.

Courses

See Part 6 for courses in Food Science (FS).