Food Science, BS
The Bachelor of Science in Food Science is an interdisciplinary program that explores the science of food—from development to digestion. Students learn principles of food chemistry, microbiology, and quality to serve in careers that better agriculture and the world’s food supply. Whether a student is looking to become a food scientist or a doctor, dentist, or pharmacist, this program has it all.
Program Overview
As the only program of its kind in Tennessee, food science offers an all-encompassing educational experience by connecting food-based research with innovative classroom instruction and tying it into multiple pre-health industries. The Department of Food Science targets all areas that encompass the food process, from growing to producing, packaging, and tasting.
Student life is a core component of the food science program. With over forty student organizations in the Herbert College of Agriculture, students can build professional and personal connections through major-specific programs like the Food Science Club.
Concentrations
There are two food science concentrations: science and pre-professional. The science concentration includes courses in food packaging, product development, food chemistry, food microbiology, regulatory science, and sensory science. The pre-professional concentration requires additional coursework for professional school admission requirements in addition to course requirements for food science.
Why study Food Science?
Pre-Professional Program
The food science program offers a unique opportunity for students who are interested in medical school but would like to pursue an agriculture-based undergraduate degree. The pre-professional concentration offers tracks in pre-dental, pre-medicine, pre-pharmacy, and other health degrees, allowing students to gain their medical pre-requisites while pursuing a degree in food science. Students in our pre-professional program are well balanced in science classes, stand out during the application process for health professional programs, and have the opportunity to participate in research that impacts health fields.
Hands-On Learning
Hands-on learning is an integral component of the food science program. Students have multiple opportunities to engage in out-of-the-classroom learning in lab spaces like the Sensory Lab and the UT Creamery.
The Sensory Lab is located in the Food Science Building, where students, faculty, and staff can analyze samples of food and non-food products. Students are the driving force behind this research, specializing in research areas of human senses, human perception of complex odors, how senses impact our food perception, and texture perception and oral processing.
Established in 1915, the UT Creamery reopened its doors in 2023, serving as an ice cream storefront and an opportunity for student learning. Students are involved throughout the ice cream development and production process in roles such as manufacturing, logistics, product development, retail business management and analytics, marketing, merchandising, event planning, customer service, and direct-to-customer sales.
Unique Research Opportunities
Research in food science ranges widely among the four unique research paths: food chemistry, quality and wellness; food safety, security and biotech; sensory and consumer science; and food processing and engineering.
Accelerated Programs
In the pre-professional 3+1 program, students earn a Bachelor of Science in Food Science in three years after they have completed the first two semesters in the University of Tennessee Health Science Center’s dental, pharmacy, or medical programs.
The Department of Food Science also offers a five-year BS/MS accelerated degree program with a bachelor’s degree in food science and a thesis-based master’s degree in food science. In their junior year, students will connect more with faculty, learn about each faculty member’s research area, and decide which faculty member they would like to be their advisor and conduct research under. During their senior year, students will begin conducting research towards their thesis under their advisor while also continuing to take classes required to complete a bachelor’s degree in food science. Upon graduation, students will spend a year conducting more research, completing their thesis, and taking graduate level courses to complete a master’s degree in food science.
What can you do with a degree in Food Science?
A degree in food science prepares students for a wide variety of careers in agriculture and the food industry. Graduates hold titles like sensory scientist, quality assurance technician, product development scientist, food production manager, quality control scientist, and food scientist. The program also prepares students for graduate school or medical school, pursuing careers like doctor, dentist, physical therapist, pharmacist, etc.
Featured Courses
FDSC 100 – Science of Food
Introduction to food science, basic principles of food science.
FDSC 150 – History and Culture of Food
Impact of people and historical events on the production, distribution, and consumption patterns of food. The role of food as an indicator of cultural, societal, and historical changes around the world. Major technological advances in food processing and their impact on the globalization of the food supply.
FDSC 241 – Food Preservation and Packaging
Principles, methods, and equipment used for preservation of foods.
FDSC 390 – Food Laws and Regulations
A comprehensive examination of the laws and regulations designed to preserve the safety, wholesomeness, and nutritional quality of the United States food supply, and the agencies that enforce them.
FDSC 450 – Food Fermentation
Origin, biochemical pathways, microorganisms, and production processes involved in making fermented food products.
FDSC 490 – Food Product Development
Food science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.
Joining the food science major in the Herbert College of Agriculture has been one of the best decisions I’ve made. Despite being a small department, the opportunities have been endless—from internships and research to national competitions and conferences. But what truly makes this program special is the close-knit community. Peers, faculty, and staff genuinely want to see you grow and succeed!”
Ploy Wong, 2025
Food Science
Admissions and Aid
Learn more about admissions and aid by visiting the links below.