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Bachelor of Science in Food Science
# 15QS Subject Rankings
Hospitality and Leisure ManagementMain Subject Area
Program overview
Main Subject
Hospitality and Leisure Management
Degree
Other
Study Level
Undergraduate
Read more nutritious, affordable, and high-quality food supply for people throughout New York State, the nation, and the world. Undergraduate students in the food science program can choose from one of three specialization options in the major: (1) food science, (2) food operations and management, and (3) food safety. The first option meets the curriculum standards set by the Institute of Food Technologists (IFT), the premier professional society for food scientists, allowing students to compete for IFT scholarships and awards. Students choose an option based on their individual interests and career goals. The first two years of the undergraduate food science program are intended to establish a solid background in math, chemistry, and physical and biological sciences. Required courses include chemistry (introductory and organic), biology, microbiology, calculus, physics, first-year seminar, introductory food science courses, and nutrition. The last two years emphasize the application of these basic sciences and technology to the manufacturing, sensory evaluation, storage, distribution, and safety of foods and food ingredients. Examples of food science core courses include Food Engineering Principles, Physical Principles of Food Manufacturing, Food Safety Assurance, Food Chemistry, Sensory Evaluation of Foods, and Food Microbiology; many elective courses are offered as well. Students choose electives to satisfy both college distribution requirements and their individual interests within the major and beyond. Students are also strongly encouraged to participate in undergraduate research supervised by a faculty member and/or complete an internship in a food company during their program of study. Most teaching faculty in the department also have active research programs and welcome participation by undergraduate students. Students may receive academic credit or wages for faculty-directed undergraduate research. A modern food processing and development pilot plant, an operational dairy plant, and well-equipped laboratory facilities are available to support the teaching and research needs of undergraduates. Read less
Program overview
Main Subject
Hospitality and Leisure Management
Degree
Other
Study Level
Undergraduate
Read more nutritious, affordable, and high-quality food supply for people throughout New York State, the nation, and the world. Undergraduate students in the food science program can choose from one of three specialization options in the major: (1) food science, (2) food operations and management, and (3) food safety. The first option meets the curriculum standards set by the Institute of Food Technologists (IFT), the premier professional society for food scientists, allowing students to compete for IFT scholarships and awards. Students choose an option based on their individual interests and career goals. The first two years of the undergraduate food science program are intended to establish a solid background in math, chemistry, and physical and biological sciences. Required courses include chemistry (introductory and organic), biology, microbiology, calculus, physics, first-year seminar, introductory food science courses, and nutrition. The last two years emphasize the application of these basic sciences and technology to the manufacturing, sensory evaluation, storage, distribution, and safety of foods and food ingredients. Examples of food science core courses include Food Engineering Principles, Physical Principles of Food Manufacturing, Food Safety Assurance, Food Chemistry, Sensory Evaluation of Foods, and Food Microbiology; many elective courses are offered as well. Students choose electives to satisfy both college distribution requirements and their individual interests within the major and beyond. Students are also strongly encouraged to participate in undergraduate research supervised by a faculty member and/or complete an internship in a food company during their program of study. Most teaching faculty in the department also have active research programs and welcome participation by undergraduate students. Students may receive academic credit or wages for faculty-directed undergraduate research. A modern food processing and development pilot plant, an operational dairy plant, and well-equipped laboratory facilities are available to support the teaching and research needs of undergraduates. Read less
Admission Requirements
Tuition Fee and Scholarships
Domestic Students
International Students
One of the important factors when considering a master's degree is the cost of study. Luckily, there are many options available to help students fund their master's programme. Download your copy of the Scholarship Guide to find out which scholarships from around the world could be available to you, and how to apply for them.
In this guide you will find:
Where to look for scholarship opportunities
How to apply to scholarships relevant to you
A list of available scholarships around the world
A scholarship application checklist
QS subject rankings
Subject: Hospitality and Leisure Management
Ranking criteria
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