BS Food Science

4 Years On Campus Bachelors Program

University of Illinois Urbana Champaign

Program Overview

The Bachelor of Science in Food Science at the University of Illinois Urbana-Champaign prepares students to improve food safety, quality, nutrition, and sustainability by applying chemistry, microbiology, biology, and engineering to the food system. Students explore how food is harvested, processed, analyzed, packaged, and stored while developing the scientific and practical skills needed to create innovative food products and solve challenges across the food industry.

Curriculum Structure

Year 1: Students build a foundation in food science and the natural sciences through courses such as FSHN 101 – The Science of Food and How it Relates to You, FSHN 232 – Science of Food Preparation, and CHEM 102 – General Chemistry I. They also begin exploring food systems and nutrition while developing the mathematical and communication skills needed for advanced scientific study.

Year 2: Students strengthen their understanding of chemistry, microbiology, and food raw materials through courses including MCB 100 – Introductory Microbiology, CHEM 232 – Elementary Organic Chemistry I, and FSHN 260 – Raw Materials for Processing. Coursework in food science professional issues, statistics, and food science mathematics helps students connect scientific principles with practical food production challenges.

Year 3: Students move into specialized subjects such as FSHN 302 – Sensory Evaluation of Foods, FSHN 414 – Food Chemistry, and FSHN 460 – Food Processing Engineering. Laboratory and applied courses, including FSHN 416 – Food Chemistry Laboratory and FSHN 418 – Food Analysis, help students examine food composition, evaluate product characteristics, and understand processing and quality-control methods.

Year 4: Students apply their knowledge through advanced subjects such as FSHN 419 – Food Ingredient Technology, FSHN 483 – Food Processing Unit Operations II, and FSHN 466 – Food Product Development. The product-development capstone gives students an opportunity to work collaboratively on professional food science problems and develop new products, while major electives allow them to explore additional interests.

Focus Areas: Food chemistry, food analysis, food safety, food microbiology, food processing and engineering, sensory evaluation, food product development, food ingredient technology, quality assurance, nutrition and health, food laws and regulations, food packaging and preservation.

Learning Outcomes: Analyze food composition and properties, apply microbiological and chemical principles to food safety, understand food-processing systems, evaluate sensory and quality characteristics, develop food products, solve practical industry problems, communicate scientific findings, and demonstrate critical thinking, teamwork, and professional responsibility.

Professional Alignment (Accreditation): The university identifies its Food Science program as internationally recognized and approved by the Institute of Food Technologists (IFT), aligning the curriculum with established food science education standards.

Reputation (Employability and Outcomes): The university’s official major profile reports a 99% return rate for the second year, a 74% four-year graduation rate, and an 83% six-year graduation rate for a group of related majors. Food Science-specific employment, graduate-school, and starting-salary survey data are insufficient, so these figures should not be presented as Food Science employment outcomes.

Experiential Learning (Research, Projects, Internships etc.)

The Food Science program combines scientific coursework with hands-on experience in food processing, analysis, and product development. Students can gain technical experience in the university’s Pilot Processing Plant, which supports pilot-scale food production and the development of new products and processes. Through the Illinois Sustainable Food Project, students can also contribute to work involving campus-grown grains and produce processed for university dining facilities.

Students can build practical skills through the following opportunities:

Pilot Processing Plant: Gain experience with pilot-scale processing equipment, food production, and product or process development.
Food Chemistry Laboratory: Apply laboratory techniques to investigate food composition and chemical properties through FSHN 416 – Food Chemistry Laboratory.
Food Analysis: Develop skills in evaluating food characteristics through FSHN 418 – Food Analysis.
Food Product Development: Collaborate in a team-based capstone to solve professional food science problems and develop new food products through FSHN 466 – Food Product Development.
Food Processing Laboratories: Learn about processing systems through FSHN 482 – Food Processing Unit Operations I Lab and FSHN 484 – Food Processing Unit Operations II Lab.
Undergraduate Research: Explore research or thesis opportunities through FSHN 295 – UG Research or Thesis, subject to eligibility and availability.
Internships: Explore off-campus professional experience through FSHN 293 – Off Campus Internship, for which up to three credit hours may count toward the degree.
Illinois Sustainable Food Project: Learn how food science connects campus-grown agricultural products with food processing and university dining.

Progression & Future Opportunities

Graduates of the B.S. in Food Science can pursue careers in food manufacturing, product innovation, food safety, quality assurance, sensory science, and research. The program develops skills relevant to the food, pharmaceutical, and personal-care product industries, as well as government research organizations. Potential job roles include Food Scientist, Food Product Developer, Food Safety Specialist, and Quality Assurance Analyst.

Students can prepare for their career progression through these university resources and opportunities:

Career Coaching: The university’s Career Center offers individual coaching to help students explore career paths, find internships, prepare applications, and plan for graduate study.
Résumé and Cover-Letter Support: Students can access résumé and cover-letter reviews to strengthen their applications for internships and entry-level positions.
Interview Preparation: Mock interviews and the Big Interview online practice platform help students prepare for recruitment interviews.
Internship Opportunities: Students can search for internships through Handshake and explore the department’s FSHN 293 – Off Campus Internship option, subject to course and credit requirements.
Industry-Relevant Preparation: The IFT-approved curriculum and team-based product-development capstone help students apply food science knowledge to professional problems.
Employment Outcomes: Official Food Science-specific employment, starting-salary, and employer-destination data are insufficient to state a reliable program-specific salary figure or employment rate.
University–Industry Experience: The Pilot Processing Plant supports hands-on product and process development and projects involving external partners; specific employer partnerships should be verified individually before being named.

Further Academic Progression: Graduates can consider postgraduate study in Food Science, Food Technology, Food Microbiology, Food Chemistry, Food Engineering, Food Safety, or related areas. Depending on their interests and academic preparation, they may pursue a master’s degree for advanced technical specialization or a Ph.D. for research, university teaching, or leadership in food innovation.