School of Food Science

The School of Food Science offers courses of study in the undergraduate major field of food science. Students complete a prescribed course of study leading to the Bachelor of Science in Food Science with emphasis areas in processing, business, science, or enology/viticulture.

Food Science

Washington State University and the University of Idaho recently approved the merger of the food science faculty and programs from the WSU Department of Food Science and Human Nutrition with the food science faculty and programs from the UI Department of Food Science and Toxicology into a School of Food Science jointly administered by the Washington State University College of Agricultural, Human and Natural Resource Sciences and the University of Idaho College of Agriculture and Life Sciences.  The School of Food Science will combine teaching, research and outreach programs at WSU and the UI. This will allow for coordinated planning, more efficient use of resources, and less duplication of effort.  A more coordinated, efficient teaching program will reduce both the competition and duplication in student recruiting efforts, expand internship opportunities and job placement efforts, expand undergraduate and graduate student activities, and promote student retention and career guidance.

The formal creation of a bistate School of Food Science is unique in the nation and provides immediate national impact and recognition.  The formation of the School of Food Science will promote food science teaching, research, and extension programs into the top tier of universities with food science programs in the United States based on faculty numbers, undergraduate and graduate student enrollment, degrees granted, research productivity, and extension programming.  Food science graduates begin careers in food quality assurance, food safety microbiology, technical sales, production management, product extension or development, regulatory affairs, or research in the food/allied industries or federal/state regulatory agencies.  Educating Washington and Idaho students of food science is an excellent way to provide challenging and profitable opportunities to remain in the Pacific Northwest and enjoy a resourceful professional career.

Food Science is the scientific discipline that supports the food and beverage manufacturing industry.  Food Science is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy efficient food preservation methods.  Food scientists strive to improve the microbial and chemical safety of foods, enhance the quality of foods through traditional and emerging technologies.  Food scientists conduct research to improve food safety and quality, identify beneficial food ingredients and develop new food products, extend the shelf life of foods, and identify environmentally friendly food preservation technologies.  Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia.  The School of Food Science is well positioned to meet the emerging challenges, needs, and opportunities of the food industry.

Food Science students learn to convert food commodities into high quality, safe and nutritious food products. As part of the BS degree, students receive training and learn skills relative to the production, processing, preservation, safety, evaluation, and distribution of foods. The food processing industry is continually challenged to evaluate existing foods for quality, as well as the development of new foods to better meet consumer demands and the nutritional needs of the world. Students can gain practical processing and leadership skills in the state-of-the-art creamery where world-renowned Cougar Gold Cheese is made.

The undergraduate food science curriculum closely follows the recommendation of the national professional organization, the Institute of Food Technologists, and provides the student with a working knowledge of food science and food technology. In the first two years of college, students enroll in science courses and complete most General Education Requirements. Many of the General Education and introductory chemistry, biology and physics courses can be completed with an Associate’s Degree from many Community Colleges. In the junior and senior years, the curriculum emphasizes courses in food processing, food chemistry, food microbiology, sensory evaluation, and other specialized areas such as the processing and manufacture of cereal, dairy, fruit, and vegetable products, as well as cheese and wines. Students with specific interest and career goals can gain additional education in selected programs by taking elective courses, participating in internships with food companies, and/or conducting a research project with a faculty member.

Our graduating seniors will (in addition to a strong undergraduate general education): 1) have well developed food science skills within the context of a strong science background; 2) be able to apply the scientific method to food science issues or problems; 3) to be able to organize and articulate (oral and written) information related to food science; 4) have practical skills specific to the food science field; and 5) have well developed leadership and teamwork skills.

Other Opportunities

Numerous summer internships are available to gain practical hands-on training.  Contact your advisor for more information.  Graduate programs are also available that lead to the degrees of Master of Science and Doctor of Philosophy in Food Science.

Transfer Students

Students planning to transfer to the school should coordinate their programs of study with advisors to select courses, in the proper sequence, which are applicable to the degree requirements.

Preparation for Graduate Study

Students who plan to work toward an advanced degree should seek advice from their advisors in the selection of courses. This will ensure the courses selected will strengthen their education in areas needed for successfully completing an advanced degree program.

Students from related fields who wish to obtain an advanced degree in food science are encouraged to apply as they may be well prepared for graduate studies. They would be required to take certain key courses required of undergraduates in addition to those needed for their graduate program.

Students who identify an interest in graduate work early in their studies are encouraged to contact the advisor no later than the end of the junior year so a course of study can be planned which schedules appropriate prerequisites to graduate courses and an introduction to research projects.