Food science involves the application of science and technology to food processing, manufacturing, storage, and distribution. Food scientists are especially concerned with food safety, nutritional value, managing food quality, food plant management, and development of new products and processes. Graduates are employed by manufacturers and distributors of food products; by chemical, packaging, and other industries that supply goods and services; by colleges and universities in teaching and research; and by government agencies concerned with food regulations and the health and well being of the general public.

The B.S. in Food Science is offered by Penn State's College of Agricultural Sciences.

Please note: The University may make changes in policies, procedures, educational offerings, and requirements at any time. Please consult the most recent Degree Programs Bulletin for more detailed information.