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Food science involves creating new food products and making current products more stable, nutritious, convenient, reliable, and safe. The program is offered through the College of Food, Agricultural and Natural Resource Sciences. Food science applies chemistry, microbiology, and engineering to the science and technology of making foods.
Transcripts from the previously attended schools, High school transcripts, English language profeciency test scores (minimum score of 79 for TOEFL and 6.5 for IELTS and 59 for PTE), SAT and ACT test scores.Agricultural and Food ScientistsBiological ScientistsChemists and Materials ScientistsDietetic TechniciansDietitians and Nutritionists
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University of Minnesota Twin Cities
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