Food science is the study of the chemical, biological and engineering aspects of food and its components. Knowledge from diverse scientific disciplines is integrated to develop new methods for processing and fabricating foods while assuring safe, nutritious and acceptable products.
From a chemical, microbiological and physical standpoint, food is the most complex of all natural products. Food science is a high-technology field and the results of research and development reach people and animals daily, as safe, nutritious and acceptable foods.
This program emphasizes the food uses of fisheries, game and other traditional foods. This program provides UAF students majoring in a natural science, engineering, northern agriculture or management with a strong emphasis area in food science and nutrition. The food industry is the largest employer in the U.S. and job openings are available for people trained as food technologists.
The following courses are part of the food science and nutrition program:
Send comments or questions to the UAF Admissions Office.
Last modified March 22, 2001 by University Relations Web Developer.