B.S. Food Science & Technology

Do you want to develop new food products, test recipes, implement sustainable processes in food and agriculture, and enhance the safety of food?
Degree Type Bachelor of Science
Careers & Salaries Annual Employment Report
Delivery On Campus

Real-world science makes food healthier, tastier and safer! UW-Stout's Bachelor of Science (B.S.) in Food Science & Technology prepares you for a rewarding career. Our graduates work as food technologists, food scientists, technical consultants, product development managers and research and development (R&D) directors for food manufacturers, scientific research labs and government agencies.

B.S. Food Science and Technology is accredited by IFT.

UW-Stout's Food Science and Technology program meets the Institute of Food Technologists (IFT) Undergraduate Education Standards for Degrees in Food Science.

Our academic program incorporates principles and concepts in the physical, biological and engineering sciences, and applies them to the scientific and technological aspects of food analysis, safety, development and processing. If you are interested in integrating these various disciplines to assure a high quality, safe and nutritious food supply, then we can help you achieve your goal. You will graduate with the skills and knowledge in:

  • Organic chemistry and microbiology
  • Nutrition and food analysis
  • Sensory evaluation
  • Quality management in food processing
  • Food marketing and management
  • Human relations and organizational leadership

Our program combines the sciences of chemistry and microbiology — with engineering and nutrition — all centered around food. You will study basic science and applied aspects of food and food ingredients in our innovative classes and through challenging, fun hands-on experiences.

Career-Defining Curriculum.

The Food Science and Technology program consists of three sections of study:

  • General Education (43 credits)
  • Major Studies (59-62 credits)
  • Electives, Minor or Student-Designed Concentration (15-18 credits)

Start off running with either our “Food Science as a Profession” or “Farm to Fork: Food Issues” courses. The major studies section will satisfy your scientific and analytical appetite with more than 14 food-related courses, including food and organic chemistry, nutrition, food engineering, sensory evaluation, food quality and food processing. The third section gives you great flexibility. Customize your degree program, add a minor, designate general transfer credits as electives, or do all of the above.

Refer to the Program Overview link for details on the complete program and a suggested four-year sequence plan, as well as recommended electives for planning a student-designed concentration.

icon

Program Overview

View program plans, credit requirements and course descriptions.

Loading...

  

Earn Hands-on in Our Labs & Facilities.

The Department of Food and Nutrition houses the following facilities:

  • three fully functional test kitchens
  • an experimental foods laboratory
  • a food production management laboratory
  • a sensory evaluation laboratory
  • a research laboratory
  • a food processing laboratory
  • a dietetic assessment laboratory
  • a human performance laboratory

Each kitchen accommodates up to 22 students. The food processing lab is equipped with a Groen cook/chill system with pump/fill station and Dixie vacuum can sealer, a vertical batch retort for canning, and an extruder.

STEM OPT Extension Advantage for International Students.

International students STEM Opt Qualifying program.

Use the Request Information form to receive a program summary and learn more about the B.S. Food Science & Technology.

Glossary

Relevant terms and definitions associated with noncredit continuing education offerings.
Continue Reading

Request Information









Career Opportunities

With our Food Science and Technology degree, you can develop new food products with the opportunity to solve real-world problems. The program’s field experience/independent study/co-op component provides an excellent hands-on opportunity to affirm your interest area. Our graduates pursue many fields of interest:

  • New product development
  • Food business management
  • Ingredient technology
  • Food safety
  • Food analysis
  • Process development
  • Technical consulting
  • And more
Program Advisory Committee

Advisory Committee Members

TomGuerinResearch Program ManagerCenter for Dairy Research, UW-Madison
TaejoKimProgram Director of BS FST, Associate Professor (FST Program)UW-Stout
Eun JooLeeProfessor (FST Program), Program Director of MS FST UW-Stout
EmilyLeuerSenior Process EngineerLand O' Lakes
PranabenduMitraAssociate Professor (FST Program)UW-Stout
Nick RadzinskiFood ScientistBrakebush Brothers, Westfield, WI
AdamBrockVice President of Food Safety, Quality and Regulatory ComplianceDairy Farmers of Wisconsin
Chetan SharmaAssistant Professor (FST Program)UW-Stout
Emily MaierFood ScientistEllsworth Dairy Cooperative

Food Science & Technology

All Food Science & Technology News
Food science graduate student Areeba Ali wins WiSys Quick Pitch state title, People’s Choice Featured Image

Food science graduate student Areeba Ali wins WiSys Quick Pitch state title, People’s Choice

Research into sustainable packaging made from milk protein inspired by Wisconsin’s dairy-rich identity
Recognizing Excellence in Food Engineering Featured Image

Recognizing Excellence in Food Engineering

Food Engineering Assistant Professor Mitra and his students receive awards
Classroom to table: Food science programs, graduates bolster a leading state industry Featured Image

Classroom to table: Food science programs, graduates bolster a leading state industry

Wisconsin’s calling card can be found all over the state. Vehicle license plates proclaim America’s Dairyland, with 6,300 dairy farms and 100 cheese factories.