BS Food Science and Technology at The Ohio State University

Food scientists are more than “foodies”; they use chemistry, biology, engineering and creativity to produce food that is sustainable, safe and nutritious. Our graduates become: - Entrepreneurs who launch their own companies, - Scientists who contribute to one of the nation’s largest industries, and - Academics leading food and nutrition research around the world. In the food industry, our graduates conduct research, develop innovative new products and market to the world. We use food to promote health while finding sustainable solutions to nourish a growing global population.

Faculty: Food, Agricultural and Environmental Sciences  |  Study mode: full-time  |  Location: Columbus, OH, United States

What you will study

The food science and technology curriculum produces graduates who are well prepared to work in the public or private sector. Students learn the chemistry, microbiology, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and consumed. Examples of core courses: - Organic chemistry - Introduction to food processing - Food chemistry and analysis - Food microbiology - Food additives - Food processing - Technical problem solving - Product development

Career pathways

Food science and technology graduates feed the world. We work in the food industry, in academia and in government positions to produce safe, sustainably-produced, health-promoting food.

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