Person wearing a lab coat and goggles holding examining a beaker of content.
School of Food Science

Food Science

Study the chemistry, engineering, microbiology, and nutrition of food to create safer, higher quality, more sustainable foods and beverages.
CAHNRS > Academics > Undergraduate Programs > Food Science

Explore the Possibilities

Classrooms and laboratories provide hands-on opportunities for students to learn the science and the practical skills involved in production, processing, preservation, safety, evaluation, and distribution of foods.

Merge innovation and creativity with science to develop your own food or beverage products. Research experiences and internships ensure over 95% job placement in an industry boasting a high median salary. 

Our Food Science students have the opportunity to:

  • Develop practical technical skills in the state-of-the-art WSU Creamery.
  • Engage in product development and food judging competitions.
  • Work on meaningful, real-world projects.
  • Intern in faculty research laboratories, at food companies, or regulatory agencies.
  • Hone professional and interpersonal skills such as public speaking, writing, critical thinking, leadership, and teamwork.
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Contact

509-335-4763
food.science@wsu.edu

School of Food Science website

Career Opportunities

  • Product Development Scientist
  • Food Technologist
  • Food Safety and Quality Assurance Specialist
  • Regulatory Specialist
  • Technical Sales and Marketing Specialist
  • Food Plant Manager
  • Process Engineer
  • Sustainable Food Processing Specialist
  • Flavorist
  • Applications Scientist
Group of students picking pumpkins in field.

Quick Facts

$77,000 Average starting salary of Food Science graduates (Food Technology Magazine, 2022)
4 Associated student clubs
14:1 Student to faculty ratio
$30k Awarded in scholarships

Major Requirements

Minimum Total Credits: 120 credits

Your program may include different courses. Consult with your advisor about the best combination and order of courses for you.

General Education Requirements: 40 credits

Food Science Core Requirements: 34 credits

  • BIOLOGY 107: Introductory Biology: Cell Biology and Genetics – 4 credits
  • BIOLOGY 140: Intro to Nutritional Science or BIOLOGY 333: Human Nutrition and Health – 3 credits
  • CHEM: 105 Principles of Chemistry I – 4 credits
  • CHEM: 106 Principles of Chemistry II – 4 credits
  • CHEM: 345 Organic Chemistry I – 4 credits
  • CHEM: 470 Chemical Biology (3 cr) or MBIOS 303 Intro to Biochemistry (4 cr)
  • FS 110: Intro to Food Science – 3 credits
  • FS 220: Food Safety & Quality – 3 credits
  • FS 350: Instrumental & Sensory Analysis of Food – 3 credits
  • FS 416: Food Microbiology – 3 credits
  • FS 417: Food Microbiology Lab – 2 credits
  • FS 418: Oral Seminar in Food Science – 1 credit
  • FS 432: Food Engineering – 3 credits
  • FS 433: Food Engineering Lab – 1 credit
  • FS 442: Food Processing Lab – 1 credit
  • FS 443 Food Processing – 3 credits
  • FS 450: Advanced Instrumental and Sensory Analysis of Food – 3 credits.
  • FS 460: Food Chemistry – 3 credits
  • FS 461: Food Chemistry Lab – 1 credit
  • FS 470: Advanced Food Technology – 3 credits
  • FS 489: Food Product Development Capstone – 3 credits
  • MATH 140: Calculus for Life Scientists or MATH 171: Calculus I – 4 credits
  • MBIOS 101: Introductory Microbiology (4 cr) or MBIOS 305: Gen. Microbiology & MBIOS 304 Gen. Microbiology Lab (6 cr)
  • PHYSICS 101: General Physics (3 cr) & PHYSICS 111: General Physics Lab (1 cr)
  • STAT 212: Introductory Statistics – 4 credits

Food Science Electives: 12 credits

Emphasis Electives: 12 credits

UCORE Requirements: 21–22 credits

Food science can be applied anywhere in the food industry. I never would have thought my current position as a Process Development Engineer would use so much food science. The possibilities are endless…

Hallie Simpson, Process Development Engineer, Oberto Snacks Inc.
Hallie Simpson standing in front of an Oberto Specialty Meats sign.