Future Students | Current Students | Alumni | Community & Friends

Food Science and Nutrition

Get in Touch
Food Science Program 256 WC Stringer Wing, Eckles Hall Columbia, MO 65211 Phone: 573-882-4113 Fax: 573-882-0596 E-mail: foodsci@missouri.edu

Major Curriculum*
Course	Credit
First Semester
University Learning Development	2
Chemistry II	3
Intro to Food Science	3
History	3
College Algebra	3
Elective	3

Second Semester
Sociology	3
Chemistry III	3
Calculus	5
Humanities Elective	3
English Composition	3

Third Semester
Biology	5
Principles of Food Preparation	5
English Composition	3
Organic Chemistry	5
Grapes and Wines of the World	1

Fourth Semester
Physics	3
Microbiology	3
Biochemistry	3
Speech Communication	3
Humanities Elective	3

Summer: International Studies recommended	3-6

Fifth Semester
Economics of Food and Ag	3
Microbiology	3
Microbiology Lab	2
Statistics	3
Communication Elective	3
Elective.	3

Sixth Semester
Applied Macroeconomics	3
Nutrition	3
Food Processing	3
Psychology, Sociology or Rural Sociology	3
Elective	3

Summer: Internship recommended	3

Seventh Semester
Food Processing	3
Food Product Development	3
Food Chemistry and Analysis	4
Food Chemistry and Analysis lab	3
Business Elective	3

Eighth Semester
Food Quality Assurance	3
Professional Development Seminar	1
Humanities Elective	3
Other Electives	8

*Individual degree program may vary.

Note: The Food Science and Nutrition Program also offers a Business Emphasis.

Minor Curriculum
Minors programs shall include a minimum of 15 hours of course credit in Food Science; including the principles course (Food Science 1030). Of the 15 hours, a minimum of nine hours in Food Science must be completed at the 3000 level or above.

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.

If you're interested in using the latest in food manufacturing to turn agricultural commodities into products that consumers want to buy, then a career in food science and nutrition is for you.

Career Opportunities

A bachelor's of science degree in food science and nutrition from the College of Agriculture, Food and Natural Resources (CAFNR) will provide you with all the skills you'll need to succeed in a wide variety of food science and nutrition careers.

You can individualize your degree program by choosing between two degree options — one emphasizing the science and technical aspects of food manufacturing, and one emphasizing the business and marketing aspects of food production management — that prepare you for the career field that most interests you. Some careers you might consider include:

Food engineers 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 engineers. 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.

Research/Internship Opportunities

As a food science and nutrition student, your chances to gain real-world field experience through research and internships are as diverse as the foods we eat. Work side-by-side in the laboratory with food science and nutrition faculty and get hands-on experience with research in food processing, product development and quality assurance.

Opportunities exist for on-campus internships and part-time employment as lab technicians, both of which provide valuable experience, especially if you're interested in pursuing a professional career in food science. You are also encouraged to complete an off-campus summer internship with a private company or government agency. On-the-job training with some of the nation's largest and most respected companies will provide invaluable experience that will serve you well after graduation.

Get Involved on Campus

Want to have fun and develop your leadership skills and professional contacts at the same time? Then join one or more of the College’s student clubs and organizations. There are more than 30 to choose from, and each gives you the opportunity to apply what you’re learning in the classroom while making lifelong friends.

Food Science Association: The Food Science Association exists to foster interest and professional opportunities for those students interested in food science and the food industry. Activities include selling Buck's ice cream at Mizzou home football games and state high school sporting events held in Columbia. Students also have the opportunity to tour various food companies during an annual spring break trip. In recent years, the club has traveled to Springfield and St. Louis, where they toured a flavor company, a meat-breading company, a dairy company and Anheuser-Busch. The association is affiliated with the national organization of the Institute of Food Technologists. They are a student chapter of the St. Louis branch, whose members are professionals in the area of food science. FSA members are invited to attend the St. Louis professional meetings, where they have the opportunity to network with industry leaders.
Food Science Program
256 Stringer Wing, 573-882-2452
Phi Tau Sigma, the national food science honorary society, celebrates student achievement and excellence. Its objectives are to recognize and honor professional achievements of food scientists and technologists; to encourage the application of fundamental scientific principles to food science and technology; and to stimulate the exchange of scientific knowledge.

Food Science and Nutrition

Career Opportunities

Research/Internship Opportunities

Get Involved on Campus

Learn More