Food Science
The Bachelor of Science in Food Science is a four year program designed to equip students with the knowledge and skills necessary to innovate, analyze, and manage food products and processes. The curriculum emphasizes food chemistry, microbiology, nutrition, and food safety, enabling students to develop expertise in ensuring the quality, safety, and sustainability of food systems. Through lectures, laboratory work, and applied research projects, students gain practical experience in food analysis, product development, quality control, and regulatory compliance, preparing them for careers in the food industry, research, and public health sectors.
Students gain extensive experience in food processing, microbiological testing, nutritional analysis, and quality assurance, strengthening critical thinking, laboratory proficiency, problem solving, and scientific communication. The program combines core courses in food science, chemistry, biology, and nutrition with electives that allow students to specialize in areas such as food safety, sensory evaluation, or functional foods. By integrating theoretical knowledge with applied laboratory and industry experience, graduates acquire the skills necessary to pursue careers in food manufacturing, research and development, quality assurance, regulatory agencies, or continue into graduate studies in food science, nutrition, or related disciplines.
Key information
Key Facts
- Program Title: Food Science
- Degree Type: Bachelor of Science
- Duration: 4 years
- Mode of Study: Full-time, On Campus
- Application Deadline: 05 January 2026
- Location: University of Illinois Urbana-Champaign, United States
- Field of Study: Food Science
- Language of Instruction: English
Program Structure
Year 1 - Foundations in Food Science
- Introduction to Food Science and Technology
- General Chemistry and Laboratory Techniques
- Academic Writing and Research Skills
- Principles of Biology and Nutrition
Year 2 - Core Studies in Food Systems
- Food Chemistry and Analysis
- Microbiology of Food and Safety Practices
- Food Processing and Preservation
- Elective Courses in Nutrition, Quality Control, or Food Technology
Year 3 - Advanced Topics & Applied Research
- Food Product Development and Innovation
- Sensory Evaluation and Consumer Studies
- Food Quality Assurance and Regulatory Compliance
- Elective Courses in Specialized Food Science Areas
Year 4 - Capstone & Professional Preparation
- Senior Research Project in Food Science
- Advanced Seminar in Food Safety and Technology
- Internship / Industry Placement
- Career Preparation and Professional Skills
Career Opportunities
Graduates of this program are prepared for careers in food production, research, quality assurance, regulatory affairs, and product development. They often work as food scientists, quality assurance specialists, product developers, nutrition analysts, and food safety consultants, applying knowledge of chemistry, microbiology, and nutrition to ensure safe, high quality, and innovative food products. Many graduates continue their studies in food science, nutrition, public health, or related graduate programs, leveraging their expertise to contribute to research, industry innovation, and regulatory compliance. The combination of laboratory experience, applied skills, and scientific knowledge ensures graduates are fully equipped to succeed in professional environments that demand precision, innovation, and quality control in the food sector.
Why Choose This Program
This program is ideal for students seeking a comprehensive education in food science, technology, and safety that integrates theory with practical applications. It emphasizes food chemistry, microbiology, nutrition analysis, and quality assurance, preparing students for careers in food manufacturing, research, and public health. Students participate in laboratory experiments, food product development projects, sensory evaluations, and internships, gaining hands-on experience alongside theoretical study. The four year curriculum allows in depth exploration of food processing, safety, innovation, and consumer studies, ensuring graduates are fully prepared to contribute meaningfully to professional projects, industry innovation, and research initiatives in the food sector.
Contact Information
For further information, please contact the graduate admissions office at:
Phone: 217-333-0035
Email: grad@illinois.edu
Address: The Graduate College, 507 East Green Street, Suite 101, MC-434, Champaign, IL 61820, United States
