Food Science is the study of techniques and systems to ensure food is safe, available, wholesome, and delicious. Food scientists use chemistry, biochemistry, microbiology, nutrition, and engineering to understand and manage food composition, processing, and safety.
In other words, food scientists have shaped every food and drink you have ever purchased from a grocery store or restaurant.
... enjoyed a glass of juice without worrying about whether or not it was spoiled?
...picked up a nutrient-packed power bar when you were in a rush?
...eaten oysters that were safe and delicious?
...sampled a Beyond Burger?
...tried a beer and thought, "Wow, that's amazing!"?
Food scientists made these experiences and many more possible.
Becoming a food scientist requires a four-year degree in food science, chemistry, microbiology, or a related field. Students often go on to earn a Master's degree or a Ph.D. Food scientists work in laboratories and offices as well as fields, orchards, and other outdoor locations. Here are some companies in which graduates from the UF Food science program are making a difference:
FFVA
Evergreen
Tampa Maid
ASR Group
Ecolab
FDA
Land O' Lakes
Ocean Spray Cranberries
Gum Products, Inc.
OPUS International
Coca-Cola
Florida Chemical Co.
College of Engineering
Pepsico
Mission Foods
Frito-Lay
Ingredients, Inc.
Artisan Beverage Technologies
Signature Brands
Demaco
Impossible Foods
Florida's Natural
General Mills
Anheuser Busch InBev
Food Science involves the biological, chemical, and physical properties of food, including how to process, manufacture, transport, and store food products.
Nutritional Sciences involves studying how food impacts human health, including nutrition-related chronic disease, malnutrition, metabolism, dietary patterns, and food insecurity.
Dietetics involves applying knowledge of food and nutrition to understanding and promoting the health and well-being of individuals and populations. A registered dietitian is required to complete a minimum of a graduate degree (Master's or Doctorate) program, a 1,000-hour dietetic internship, a national registration exam, state licensure (depending on the state), and continuing education each year to maintain registration and licensure credentials.
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