Food Science and Technology BS

4 Years On Campus Bachelors Program

California State Polytechnic University Pomona

Program Overview

The B.S. in Food Science and Technology at California State Polytechnic University, Pomona is designed for students who are passionate about understanding the science, safety, and innovation behind the foods we consume every day. This four-year program blends chemistry, biology, and engineering principles with practical food processing and product development, preparing students for dynamic careers in the food industry.

Curriculum Structure:
In Year 1, students build a strong foundation in the natural sciences with courses such as General Chemistry, Introduction to Food Science, and Biology for Science Majors. These courses introduce students to the basic principles of food composition, safety, and nutritional science, giving them a solid base for more advanced topics.

During Year 2, students take Organic Chemistry, Microbiology, and Food Safety and Sanitation. This year focuses on understanding microorganisms in food, chemical reactions during processing, and the fundamental practices required to ensure food safety and quality.

In Year 3, students dive into applied areas such as Food Chemistry, Food Processing, and Food Engineering. They gain hands-on experience in designing production systems, evaluating food products, and applying engineering principles to optimize food quality and efficiency.

By Year 4, students engage in advanced courses like Food Product Development, Sensory Evaluation, and Quality Assurance in Food Systems. Students work on collaborative projects and industry-based experiments, developing practical skills that prepare them to innovate and manage real-world food production processes.

Focus Areas: Food chemistry, food microbiology, food safety, food engineering, sensory evaluation, product development, quality assurance.

Learning Outcomes: Graduates will be able to analyze food composition, ensure safety and quality in processing, develop innovative products, and apply scientific principles to meet industry and consumer needs.

Professional Alignment (Accreditation): The program aligns with standards from the Institute of Food Technologists (IFT), preparing students for professional certification and careers in food science and technology.

Reputation (Employability Rankings): Cal Poly Pomona is recognized for its hands-on, practical approach to science and engineering education, producing graduates who are highly employable within the food industry and allied sectors.

Experiential Learning (Research, Projects, Internships etc.)

At California State Polytechnic University, Pomona, the B.S. in Food Science and Technology emphasizes hands-on learning, giving students the opportunity to apply classroom knowledge in real-world food science settings. From laboratory experiments to pilot plant operations, students gain practical experience with modern equipment, food processing techniques, and quality evaluation. The program encourages teamwork, research, and industry exposure to ensure graduates are ready to meet professional challenges in the food sector.

Students benefit from experiential learning through a variety of dedicated facilities and opportunities, including:

Food Processing and Pilot Plant Laboratories: Hands-on experience in simulating industrial-scale food production and product development.
Food Chemistry and Microbiology Labs: Training in analyzing food composition, testing for microbial safety, and applying laboratory techniques.
Sensory Evaluation Lab: Practical work in assessing flavor, texture, and overall product quality for consumer-ready foods.
Group Projects and Industry Collaboration: Students work in teams on product development, food safety assessments, and research initiatives.
Internships and Co-op Programs: Placement opportunities with local food companies, manufacturing plants, and quality assurance departments.
Use of Digital Tools and Software: Applications for food composition analysis, quality control, and process simulation.
Field Trips and Industry Exposure: Visits to food production facilities, research centers, and regulatory agencies for first-hand industry insight.
University Libraries and Research Centers: Access to specialized collections in food science, nutrition, and agricultural technology to support independent study and projects.

Through these immersive experiences, students graduate confident in both technical skills and professional knowledge, ready to innovate and excel in the food science and technology industry.

Progression & Future Opportunities

Graduates of the B.S. in Food Science and Technology at California State Polytechnic University, Pomona are prepared for rewarding careers in the food industry, with strong technical knowledge in food processing, safety, and product development. Many alumni pursue roles such as Food Technologist, Food Safety Specialist, Quality Assurance Manager, or Product Development Scientist:

Career Services Support: The university’s Career Center offers personalized career advising, résumé and interview preparation, job fairs, and internship placement services specifically tailored for food science and technology students.
Employment Outcomes: Graduates often secure positions in food manufacturing, quality control, research and development, and regulatory compliance, with starting salaries typically ranging from $55,000 to $70,000 per year depending on role and location.
University–Industry Partnerships: Strong collaborations with local and regional food producers, processing plants, and research institutes provide internships, cooperative education opportunities, and networking for employment.
Accreditation Value: The program aligns with standards of the Institute of Food Technologists (IFT), ensuring graduates meet professional benchmarks for careers in food science and technology.
Graduation Outcomes: Alumni enter industry roles, participate in advanced research projects, or pursue graduate programs, benefiting from CPP’s reputation for hands-on, applied learning in food science.

Further Academic Progression:
After earning the bachelor’s degree, students may continue their studies in Master’s programs in Food Science, Food Engineering, Nutrition, or Food Safety, or pursue professional certifications and doctoral research in specialized areas such as food microbiology, product development, or regulatory science, enhancing career opportunities in both industry and research sectors.