BS Food Science

4 Years On Campus Bachelors Program

Pennsylvania State University University Park

Program Overview

The Bachelor of Science in Food Science at Penn State combines chemistry, biology, microbiology, engineering, and nutrition to help students understand how food is produced, processed, tested, and made safe for consumers. With hands-on laboratory work and practical experience in food-processing facilities, the program is ideal for students interested in developing new food products, improving food quality and safety, and solving scientific challenges across the food industry.

Curriculum Structure

Year 1: Students build a foundation in biology, chemistry, and mathematics while exploring food science through introductory coursework. Subjects such as BIOL 110 – Biology: Basic Concepts and Biodiversity, CHEM 110 – Chemical Principles I, and FDSC 150S – First-Year Seminar help students develop the scientific knowledge needed for advanced food science studies.

Year 2: Students progress into biochemistry, food science, and microbiology, learning how the chemical and biological properties of food affect its production and safety. Courses such as BMB 211 – Elementary Biochemistry, FDSC 200, and MICRB 201 help build the foundation for understanding food composition, microorganisms, and food processing.

Year 3: Students focus more closely on food analysis, food safety, engineering, and nutrition. Courses including FDSC 400 – Food Chemistry and Analysis, FDSC 405 – Food Engineering Principles, and FDSC 408 – Food Microbiology develop the skills needed to evaluate food quality, understand processing methods, and manage microbiological risks.

Year 4: Students advance their expertise through specialized courses in sensory evaluation, food processing, food quality, and product development. Courses such as FDSC 404 – Sensory Evaluation of Foods, FDSC 411, and FDSC 450 support the application of scientific principles to industry-focused food science challenges. Students should consult the current academic plan for exact course titles and sequencing.

Focus Areas: Food chemistry, food microbiology, food engineering, food processing, food safety, sensory and consumer science, nutrition, food quality, food fermentation, product development, food analysis, and manufacturing.

Learning Outcomes: Apply chemistry and biology to food systems, analyze food composition and quality, understand food-processing technologies, identify and control microbiological risks, evaluate sensory properties, interpret scientific data, and communicate technical findings effectively.

Professional Alignment (Accreditation): The program develops scientific and technical skills relevant to food manufacturing, quality assurance, food safety, research, and product development. A specific program-level professional accreditation was not confirmed in the official program information reviewed.

Reputation (Employability and Outcomes): Penn State’s Department of Food Science highlights hands-on instruction, industry-focused learning, internship experiences, and strong job-placement opportunities. The department also conducts research in areas such as microbial food safety, food choice, food quality, food fermentation, and food-based approaches to improving health.

Experiential Learning (Research, Projects, Internships etc.)

Penn State’s Food Science program emphasizes hands-on scientific training through teaching laboratories, pilot-scale food-processing facilities, sensory testing, and industry-focused projects. Students can gain experience applying food chemistry, microbiology, engineering, and consumer science to real food production challenges. The Rodney A. Erickson Food Science Building houses teaching and research laboratories, while the department’s pilot plants and Sensory Evaluation Center provide opportunities to explore food manufacturing and consumer testing.

Students can strengthen their practical skills through these program-specific opportunities:

Food Science Laboratories: Explore food chemistry, microbiology, food safety, and sensory evaluation through hands-on laboratory learning.
Pilot Plants: Gain exposure to wet, dry, and food-safety pilot plants equipped with food-manufacturing equipment used in industry.
Sensory Evaluation Center: Learn about sensory testing and consumer science, including how people evaluate food characteristics and product quality.
Internships and Co-ops: Pursue paid or credit-bearing opportunities with food companies. Past internship providers have included The Hershey Company, General Mills, Campbell Soup Company, Ecolab, and Mondelez International.
Undergraduate Research: Participate in faculty-led projects involving food chemistry, food microbiology, food quality, food choice, and food safety.
Study Abroad: Explore course-linked study tours, summer programs, or semester-abroad opportunities through the College of Agricultural Sciences.
Student Organizations: Join the Food Science Club to connect with other students and engage with the food science community; Phi Tau Sigma offers opportunities for academic recognition and professional development.

Progression & Future Opportunities

Graduates of Penn State’s Food Science program can pursue careers in food product development, research and development, food safety, quality assurance, manufacturing, and regulatory affairs. The degree combines scientific knowledge with practical experience, preparing students to help food companies develop products, improve production processes, and meet safety and quality standards. Potential job roles include Food Scientist, Product Development Specialist, Quality Assurance Specialist, and Food Safety or Regulatory Affairs Specialist.

Students can prepare for their careers through the following university resources and opportunities:

Career Counselling: The Department of Food Science provides individualized career planning and guidance for internships, summer work, and postgraduate opportunities.
Résumé and Interview Support: Students can receive assistance with résumé preparation and interview planning through the department and the College of Agricultural Sciences.
Internship and Employment Opportunities: The department advertises relevant openings and helps students pursue internships, co-ops, and permanent positions.
Employment Outcomes: Penn State reports that many Food Science seniors accept full-time jobs before graduation and that most graduates enter permanent positions within six months.
Salary Information: The department’s 2024 Graduate Survey reports an average starting salary of approximately US$65,000 for Food Science graduates. It also cites an average annual salary of approximately US$85,000 for food scientists and technologists across experience levels in the United States; this is not a starting-salary figure.
Industry Connections: The department identifies relationships with companies including Kraft Heinz, General Mills, Campbell’s, Nestlé USA, The Hershey Company, Unilever, PepsiCo, Ecolab, and Cargill. These relationships can support industry awareness and career exploration but do not guarantee employment.
Long-Term Professional Value: The program develops transferable scientific and technical skills relevant to food manufacturing, product development, quality management, and regulatory work. A specific program-level professional accreditation was not confirmed in the official information reviewed.

Further Academic Progression: Graduates may continue their education through a Master of Science or Ph.D. in Food Science or related areas such as Food Safety, Food Microbiology, Food Chemistry, Food Engineering, or Nutrition. Depending on their interests and prerequisites, they may also consider professional study in business, law, or medicine.