About Food Science
It is an exciting time to be working in food science!
Food scientists develop new ways to take raw agricultural products and turn them into the food products that consumers want to buy.
Food scientists apply the principles of basic sciences, such as biology, chemistry, engineering, physics and psychology to the problems of food production. They use their understanding of the basic sciences to examine aspects of food manufacturing such as: consumer acceptability, economics, nutritional quality, production and safety.
We have a strong tradition in consumer acceptance research, chemistry, meat and ice cream processing, microbiology and food processing.
Within the Food Science and Engineering Division, one of six administrative divisions of CAFNR, we collaborate with biological and physical engineers, and restaurant and food preparation researchers.
Across the MU community, we collaborate with researchers in medicine, veterinary medicine, animal sciences, biochemistry, nutritional sciences, biological sciences, chemistry and microbiology.
Graduates in High Demand
Our goals and objectives are in parallel with the campus efforts in life sciences: to improve the health of Missourians and Americans through advances in food plants and animals.
Food scientists are at the heart of the interface between identification of health benefits in foods and delivery of those benefits to consumers.
Our graduates are in high demand. They are readily employed by the food industry and often have multiple job offers before they graduate. We provide an extensive opportunity for internships and have a broad network of industry relationships through the Institute of Food Technologists.
The vast majority of our students participate in internships during their study at MU. In addition, we provide our students with one of the highest per capita scholarships opportunities among individual programs at MU.
Come join us and make a difference!