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Food Science Program
The Food Science major prepares students to apply the principles of science and engineering to better understand the complex and heterogeneous materials recognized as food. There is a great demand in the global food industry and government for highly knowledgeable and competent food scientists. Opportunities for food scientists include food safety, food quality control, food product development, production management, technical sales and service, ingredient management, research, and teaching. This major also prepares students for graduate study. The Food Science major is approved by the Institute of Food Technologists. The field of food science is growing by leaps and bounds, click here for information on salaries in the field (Adobe Reader is required to view this file).
Members of the Food Science College Bowl Team at a competition in Timonium, MD.
For more information, contact nfscinfo@umd.edu
Last updated: 08/29/2006