A program that focuses on the application of biological, chemical, and physical principles to the study of converting raw agricultural products into processed forms suitable for direct human consumption, and the storage of such products. Includes instruction in applicable aspects of the agricultural sciences, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology.
| A major in Food Science is highly relevant for the following careers. National averages for wages in each career is provided. |
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Top 41
U.S.
Colleges with the
highest percentage
of
Food Science among the 2006-2007
graduating class.
| | University of Florida
Gainesville, FL | 292
(3.4%) |  |  | |
|
| | Delaware Valley College
Doylestown, PA | 5
(1.5%) |  | | |
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| | Alabama A & M University
Normal, AL | 7
(1.3%) | |  | |
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| | University of Illinois at Urbana-Champaign
Champaign, IL | 83
(1.2%) |  |  | |
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| | Mississippi State University
Mississippi State, MS | 29
(1.1%) | | | |
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| | University of Maine
Orono, ME | 16
(1.0%) | | | |
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| | Clemson University
Clemson, SC | 24
(0.8%) | | | |
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| | University of Idaho
Moscow, ID | 13
(0.7%) | | | |
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| | Kansas State University
Manhattan, KS | 25
(0.7%) | | | |
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| | Framingham State College
Framingham, MA | 4
(0.6%) | | | |
If you have registered as a Student on College Toolkit, the tuition is in-state, if applicable. Otherwise, tuition values are for out-of-state students.
Degrees awarded represents the number of bachelor's degrees awarded among the 2006-2007 graduating class.