University of Missouri

From creating low-fat ice cream flavors that don’t taste low-fat, to developing packaging that protects food from E. coli and other pathogens, food scientists work to ensure the foods that fill your shopping cart are safe, nutritious and delicious.  Food Science and Nutrition uses the latest in food manufacturing to turn agricultural commodities into products that consumers want to buy.  A degree in food science and nutrition provides the skills needed to succeed in a variety of food science careers.  The degree can be individualized by choosing between two degree tracks: Food Science and Food Business.  Some careers include Food technologist, product developers and quality assurance supervisors.  Food technologists are employed by some of the world’s largest and most respected private industry companies, including Del Monte Foods, General Mills, H.J. Heinz and Kellogg.  They apply the principles of many scientific disciplines, such as biology, chemistry, engineering, physics, molecular biology, nutrition and microbiology to the challenges of food production.  Product developers find employment with many of the same companies as food technologists.  Their job, however, focuses more on other aspects of food manufacturing such as consumer acceptability, economics, production feasibility and marketing. Developers also explore new ways to enhance nutritional value and health benefits.  Quality assurance supervisors work in private industry but also are employed by government agencies such as the U.S. Department of Agriculture and the Food and Drug Administration.  They are responsible for reviewing safety and manufacturing protocol to ensure that the food you eat is safe and of the highest quality. The Food Science track is highly science-based and can be adapted for students seeking to enter a professional degree program such as Medicine, Veterinary, Dental or similar program as well as a step towards an M.S. or Ph.D. in Food Science or a related field.