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.
Programs within the food science and nutrition department are designed with input from the food industry and other related industries to develop professionals who understand how the food industry functions now and will be capable of propelling these industries into the future.
Its graduates are prepared to step into a multitude of roles following graduation, including digitally enabled food production; the application of new and emerging food processing technologies; food safety and regulatory compliance; the application of novel techniques and ingredients in food product development and formulation testing; addressing issues of sustainable diets and human health behaviors; and design and business management. Ultimately, the food science and nutrition programs prepare professionals who will be able to help address global food economies and health issues.
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