Food Science, B.S.: Science Concentration

Program Overview

The Food Science program at Texas Tech University focuses on the processing and preservation of food, preparing students for careers in food systems management, product development, quality control, and food safety. The program emphasizes hands-on experience through a pilot plant and laboratories, and offers concentrations in industry or science. Graduates are well-prepared for diverse career paths in the food industry and for advanced studies in food science and related fields.

Program Outline

: Science Concentration - Texas Tech University

Degree Overview:

• Focus: Processing and preservation of food
• Applications: Food systems management, new food product development, quality control/assurance, food safety, basic food constituent research
• Market: Stable and growing due to increasing world population
• Career Potential: Rapid advancement in private industry, educational institutions, and government agencies
• Curriculum: Emphasizes processing and quality control aspects
• Hands-on Experience: Pilot plant and associated chemical and microbiological laboratories
• Concentrations: Industry or science
• Graduation Requirement: 3-hour internship or research experience
• Communication Literacy: Demonstrated through analysis of scientific and popular press literature, writing, and public speaking
• Assessed in Courses: ACOM 2302/ENGL 2311, FDSC 3100, FDSC 4304, FDSC 3301/FDSC 4402/FDSC 4403, FDSC 3303/FDSC 3305/FDSC 3309

Outline:

• First Year:
• Spring: Fundamentals of Agricultural and Applied Economics, Principles of Chemistry II with lab, Advanced College Rhetoric, Statistical Methods/Agricultural Statistics, History of the United States to 1877, Language, Philosophy, & Culture/Multicultural course
• Second Year:
• Third Year:
• Fall: American Government, Nutrition in the Lifecycle, Microbiology, Food Science Seminar, Selection, Care, Processing, and Cooking of Meats
• Spring: Texas Politics and Topics, Food Microbiology, Principles of Food Engineering, Food Sanitation/Food Safety, Molecular Biochemistry
• Fourth Year:
• Fall: Field Studies in Food Processing and Handling, Dairy Products Manufacturing, Sensory Analysis of Foods, Food Chemistry, Approved Elective

Careers:

• Potential Career Paths:
• Food Scientist
• Food Technologist
• Quality Control Specialist
• Research Scientist
• Product Development Specialist
• Food Safety Specialist
• Regulatory Affairs Specialist
• Marketing Specialist
• Sales Representative
• Potential Opportunities:
• Research and development
• Production and processing
• Quality assurance and control
• Food safety and regulation
• Marketing and sales
• Education and training
• Outcomes: Graduates are prepared for diverse career paths in the food industry, with a strong foundation in science and technology.

Other:

• Communication literacy is a key component of the program, ensuring graduates can effectively communicate their knowledge and understanding to a variety of audiences.
• The program offers a wide range of approved electives, allowing students to tailor their studies to their specific interests and career goals.
• The program provides hands-on experience through a pilot plant and associated laboratories, giving students valuable practical skills.
• Graduates are well-prepared for advanced studies in food science and related fields.
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