The Best Bachelor's in Food Science and Nutrition Programs

The Department of Food Science and Human Nutrition at Michigan State University offers students three prominent bachelor degree options including Food Science, Dietetics, and Human Nutrition.

Food Science applies chemistry, microbiology, engineering and nutrition to develop new food products and design processes to improve the safety and quality of foods. Food science graduates can attend graduate school or work for a variety of companies, industries, government agencies and academic sectors.

Dietetics develops expertise in nutritional assessment and care, as well as food service management systems. Accredited through the Accreditation Council for Education in Nutrition and Dietetics (ACEND) in Nutrition and Dietetics as a didactic program in dietetics (DPD). A graduate school track to be a licensed dietitian.

Nutritional Science examines the biological and physical sciences of nutrition and its relationships to human health with concentrations in biomedical and molecular nutrition, global nutrition and health and public health nutrition. A pre-medical or pre-dental school track.

Though each program has its strengths and merits, this entry focuses on the Bachelor of Science in Food Science. The Institute of Food Technologist (IFT) recognizes and approves this program. The Food Product Development Team consistently places in the top tier for the IFT Product Development Competition.

Concentrations available include Food Technology, Food Business and Industry, Food Packaging, and Basic Science. Students study the core areas of chemistry, engineering, processing technology, product development, sensory analysis, and safety and microbiology as they relate to food.

Credit requirements: 120 total credits

Selection of Food Science core courses:

• Principles of Food Science
• Fundamentals of Food Engineering
• Sensory Assessment of Foods
• Food Processing: Unit Operations
• Food Chemistry
• Food Microbiology
• Hazard Analysis Critical Control Point Training and Certification
• Food and Nutrition Laboratory
• Integrated Approaches to Food Product Development
• Introduction to Human Nutrition
• Professional Development and Career Planning
• Fruit and Vegetable, Cereals, Dairy, and Meat Processing

Program length: Average, four years

Admissions and transfer credit information: Freshman applicants must submit high school transcripts and ACT or SAT results. Admissions takes into consideration academic performance, strength of curriculum, class rank, and diversity of high school experience. Admissions does not require letters of recommendation.

Admissions does accept transfer credits.

Accreditation: Michigan State University receives accreditation from the Higher Learning Commission.

The Milken Institute School of Public Health holds scholarship, leadership, and scientific rigor in equal measure when training up the next generation public health professionals. Students studying Nutritional Science will find curriculum to include multidisciplinary aspects and hands on experience through research and workshops.

The Bachelor of Science in Nutritional Science degree delves into the chemistry, biology, physiology, and even psychology of food and its effects on health and human behavior. Students receive a broad, research-based understanding of the science behind nutrition which creates a solid foundation for future study or employment in the field.

Graduates of the program work in areas such as nutrition advocacy groups, food industry positions, trade associations related to food and nutrition, and federal agencies such as the USDA.

Credit requirements: 124 total credits

Selection of Nutritional Science core courses:

• Professional Foundations in Nutrition Science
• Nutrition Science I and II
• Nutrition Science Research Methods
• Introduction to Public Health
• Assessment of Nutritional Status
• Nutrition and Chronic Disease
• Life-cycle Nutrition

Program length: Average, four years

Admissions and transfer credit information: Freshman applicants must submit official high school transcripts and at least one letter of recommendation. A writing sample and test scores are optional.

Admissions does accept transfer credit.

Accreditation: George Washington University receives accreditation from the Middle States Commission on Higher Education.

The University of Idaho works in a unique partnership with Washington State University to provide top tier education in the area of Food Science. The joint programs allow students access to food laboratories on both University campuses.

The University of Idaho offers a Bachelor of Science in Food Science with three specialization options: Food Science, Fermentation, or Dairy Management.

The Bachelor of Science in Food Science is a comprehensive, interactive program that encourages students to intern with major food industry companies and take opportunities to study food science abroad.

Students graduating from the program are prepared for further study or for careers such as Quality Control Systems Manager, Food Scientist and Technologist, Health Educator, or Agriculture Sciences Teacher.

Credit requirements: 125 total credits

Selection of required core course:

• Food Analysis
• Advanced Food Technology
• Food Toxicology
• Food Product Development
• Food Science

Program length: Average, four years

Admissions and transfer credit information: Freshman applicants must submit official high school transcripts and SAT or ACT scores.

Admissions does accept transfer credit.

Accreditation: The University of Idaho receives accreditation from the Northwest Commission on Colleges and Universities.

Iowa State University offers several relevant undergraduate degrees in the area of Food Science including Culinary Food Science, Dietetics, Diet and Exercise, and Nutritional Science.

The Bachelor of Science in Food Science program offers two further areas of specialization, Food Science and Technology which prepares students for further study; or Food Science and Industry which prepares students for managerial positions within the industry.

The Institute of Food Technologists approves and recognizes both undergraduate tracks. Successful graduates of the program have found careers in Food Quality and Microbiology, Sensory Science, Food Engineering, Food Marketing and Sales, and more.

Students also have the option to pursue a dual BS/MBA five-year program

Credit requirements: 120 total credit

Selection of required core courses

• Food and the Consumer
• Contemporary Issues in FSHN
• Processing of Foods: Basic Principles
• Food Laws and Regulations
• Sensory Evaluation of Food
• Food Product Development
• Food Microbiology

Program length: Average, four years

Admissions and transfer credit information: Admissions uses a Regent Admission Index (RAI) score to evaluate incoming freshman applicants. This score is a combination of class rank, ACT or SAT score, cumulative GPA, and number of years of high school core courses.

Admissions does accept undergraduate transfer credit.

Accreditation: Iowa State University receives accreditation from the Higher Learning Commission of the North Central Association of Colleges and Schools.

As one of the largest Food Science programs in the nation, Ohio State strives to keep students in the forefront of education with cutting-edge research, specialized degree programs, and collaborative networking partnerships with local and national food industries. The Institute of Food Technologists approves and recognizes the Food Science programs at Ohio State.

The Bachelor of Science in Food Science and Technology is truly a diverse and multidisciplinary program to the point that students have some flexibility with their curriculum plans and work with faculty advisers to fit the courses to their personality. In general, students will cover chemistry, microbiology, safety, nutrition, processing, and engineering as part of the curriculum.

Credit requirements: Students need 121 semester hours to graduate with 36 hours required in the major and 22 hours of specific foundational classes.

Selection of possible courses:

• Introduction to Food Processing
• Food Quality Assurance
• Food Process Engineering
• Food Chemistry
• Food Additives
• Food Product Development
• Technical Problem Solving

Program length: Most students finish within four years

Start dates: Spring or Fall

Admissions and transfer credit information: Incoming freshman students must submit high school transcripts and official SAT or ACT scores. Admissions does not require letters of recommendation but takes into consideration any that students submit.

Admissions does accept undergraduate transfer credits.

Accreditation: Ohio State University receives accreditation from the Higher Learning Commission.

The Department of Food Science offers undergraduate students the chance to earn a Bachelor of Science in Food Science and Nutrition. Students may select between three concentrations: Food Science, Food Business, or Culinary Science.

The comprehensive curriculum gives students a solid foundation in areas such as the chemical changes that occur during food processing, how to keep food products safe and stable, experimenting with food and ingredients, and how to develop new sustainable food products.

Graduates of the program are prepared for further study or for careers such as Food Engineers, Product Developers, or Quality Assurance Supervisors.

The Institute of Food Technologists (IFT) recognizes and approves this program.

Credit requirements: 120 total credits minimum; 36 - 38 core credits

Selection of core courses:

• Food Science and Nutrition
• Elements of Food Microbiology
• Food Chemistry and Analysis
• Food Microbiology

Program length: Most students complete the degree within four years

Admissions and transfer credit information: Freshman applicants must submit high school transcripts and SAT or ACT scores.

Accreditation: The University of Missouri receives accreditation from the Higher Learning Commission.

UC Davis offers a Bachelor's in Food Science. After a comprehensive study of chemistry, biology, physiology, and more, students are able to move into leadership careers in the food industry or continue on for further studies in the sciences or in medicine.

In addition to the Food Science core curriculum students have the option to specialize in Brewing science as well. Students must complete an additional 18 credits for the specialization. Advisers encourage students to pursue independent study options or research opportunities to gain more personalized experience in the field.

Credit requirements: 180 total credits

Selection of core courses:

• Food Composition
• Food Properties
• Food Analysis
• Food Microbiology
• Food Sensory Science

Program length: Most students complete the program within four years

Admissions and transfer credit information: Freshman applicants must submit high school transcripts and standardized testing scores.

Accreditation: UC Davis receives accreditation from the Western Association of Schools and Colleges - Senior College and University Commission (WSCUC).

The Department offers several relevant undergraduate degrees in the areas of Dietetics, Hospitality Management, Human Nutrition, and Food Science.

Undergraduate students in the Bachelor of Science in Food Science program study a variety of subjects, including biology, chemistry, and engineering.

These subjects are learned to enhance food safety, improve food supply chains, and create and market new foods. Students from the program have moved on to become efficient leaders in the pharmaceutical industry, food industry, government research institutions, and more.

The Institute of Food Technologists has recognized and approved the Food Science program at the University of Illinois.

Credit requirements: 130 credits total

Selection of required core courses:

• Math for Food Science
• Science of Food Preparation
• Sensory Evaluation of Foods
• Food Ingredient Technology
• Food Processing Engineering
• Applied Food Microbiology

Program length: Average, four years

Admissions and transfer credit information: Students must submit high school transcripts, answers to two essay questions, and SAT or ACT scores. Admissions also considers extracurricular activities and any related experiences.

Accreditation: The University of Illinois at Urbana-Champaign receives accreditation from the Higher Learning Commission of the North Central Association (NCA)

In 1968 Virginia Tech formed the Department of Food Science and Technology. This comprehensive department offers both undergraduate and graduate studies as well as access to several research facilities.

Undergraduate students interested in the Bachelor of Science in Food Science Technology may select from four areas of specialization: Science, Food Business, Food and Health, or Food and Beverage Fermentation.

Students receive a solid foundation in the application of science and engineering principles to food and its related areas of study. Students may also use their undergraduate studies to pursue graduate education in medicine, dentistry, veterinary medicine, research, and more.

The Institute of Food Technologists recognizes this program.

Credit requirements: 120 total credits

Selection of required courses:

• Econ., Food, and Fiber
• Food Processing
• Principles Sensory
• Food Analysis
• Food Microbiology
• Functional Foods
• Food Chemistry
• Food Product Development

Program length: Average, four years

Admissions and transfer credit information: Potential freshman must submit high school transcripts and standardized test scores. Admissions considers a variety of factors including academic rigor, final grades, leadership and service experience, personal statements, and any relevant research.

Admissions does accept transfer students.

Accreditation: Virginia Tech receives accreditation from the Southern Association of Colleges and Schools Commission on Colleges.

The Department of Food Science and Nutrition offers all undergraduate students numerous excellent opportunities for advancement. In addition to traditional bachelor's degrees the department also offers an integrated BS/MS Nutrition degree, a post-graduate culinary certificate, and study abroad options.

The Bachelor of Science in Food Science degree offers two tracks. The first track, approved by the Institute of Food Technologists (IFT), follows a more regimented curriculum similar to other IFT approved programs across the nation.

The second track allows students to take more free elective classes, allowing for more program flexibility and personalization. The IFT, however, does not recognize the second track.

Credit requirements: 120

Selection of professional courses:

• Introduction to Food Science
• Food Microbiology
• Food Quality
• Food Analysis
• Chemical Reactions in Food Systems
• Sensory Evaluation of Food Quality

Program length: Average, four years

Admissions and transfer credit information: Interested freshman students must submit high school transcripts and standardized test scores.

Admissions does accept transfer students

Accreditation: The University of Minnesota, Twin Cities receives accreditation from the Higher Learning Commission of the North Central Association of Colleges and Schools.