Food Science and Nutrition
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The Department of Food Science and Nutrition prepares its graduates for careers that involve the application of science, technology, engineering, and regulatory compliance to address current food- and health-related issues. Its unique programs provide foundational training in food science and nutrition with contemporary practical training in topics pertinent to the food, manufacturing, pharma/biotech, and agricultural industries, including operations management, computation and data analytics, regulatory compliance, and design thinking.
It's the Summer to Study!
Having to shelter-in-place doesn’t have to be all bad. Why not use your extra time to advance your studies and take a course? The Department of Food Science and Nutrition is offering several courses this summer—and all of them are online! Nutrition and Wellness, Fermentation, and Food Law are just a few of the courses offered.Learn More
Hands-On Research Opportunities
Students in the food science and nutrition departments have a multitude of opportunities to conduct research, including working with faculty members who work directly with industry, government, and regulators.Learn More
Learn and Do!
Food science and nutrition courses—including FDSN 508 Food Product Development—offer students a hands-on experience with visits to institutions like Charlie Baggs Culinary Innovations Center. The objective of FDSN 508 is to prepare students for entering food product development through a team project experience. Students are challenged to form a food product project team with the key functional roles of a commercial food product development venture that include marketing, processing, packaging, food safety, formulation, and nutrition departments. The course concludes in a team product pitch with food prototypes presented to industry mentors who serve as a mock executive industry panel.
A new course offered through the food science and nutrition department, FDSN 535 Food Operations Performance Management, is offering students the opportunity to gain real-world experience through a...
An interdisciplinary group of 15 Illinois Tech faculty, staff, and Ph.D. students are helping the state of Illinois build its COVID-19 testing capacity. More than 10 labs at the university’s Institute...
Students, faculty, and staff from Illinois Tech's Department of Food Science and Nutrition joined forces with Chicago-area food companies for a hot cocoa label pack-off on February 13, 2020, at the...
“There are a lot of opportunities for students to get involved in research—which was a great hands-on supplement to coursework, especially with Illinois Tech’s partnership with the Food and Drug Administration. Chicago is also a great city to be in for working the food industry because Institute of Food Technologists is headquartered here, and there are a lot of food companies located in the Chicagoland area/Midwest.”
“I had great experience at Illinois Tech. I could do much more than just gain academic knowledge. I was able to participate and lead in student activities such as founding the food science club, getting elected as area rep for Midwest Region of Institute of Food Technologists Student Association student body, and many other IFT events. This led to an overall personality development and confidence that has helped me in achieving success.”
“Illinois Tech has an intensive and challenging food science curriculum, with faculty to boast of alongside the ability to work for the United States Food and Drug Administration—which is a key point to think of. Additionally, great mentors and associates make the food science journey memorable. Its vast resources can very well be taken into account, considering the Institute for Food Safety and Health library and online portal that makes accessing journals and research articles convenient and rapid.”