Food Science and Technology

Does a thick slice of spicy pizza with gooey stringy cheese sound good right now? How about getting a thick juicy burger with some fries to go? Maybe, you are watching those calories and looking for something nutritious but delicious. You can always run down to the grocery store and pick up a few things to pop in the microwave for a quick snack. Gone are the days when you had to slave over a hot stove for a tasty meal. Food Science is responsible for this revolution.

Food processing is the largest industry in the United States. Consumers drive the industry as they seek more convenience and nutrition, improved taste and quality, and ever lower costs in the foods they buy. The food industry is being challenged daily to produce better foods to suit the health and nutritional concerns of consumers. As the industry tries to meet the consumer demand, more highly knowledgeable and competently trained food technologists are needed.

Virginia Tech's Department of Food Science and Technology can successfully prepare students to compete in this market. They learn innovative technology in a department that has been successful in placing nearly 100 percent of its graduates in careers in product development, research, sales and marketing, quality assurance, production management, analytical and technical services, and regulatory food inspection as well as into higher education or professional programs.

In the Department of Food Science and Technology students really do get to play with their food! Food science is an exciting area that applies a blend of basic sciences such as biology, chemistry, and physics with microbiology, biochemistry, mathematics, and engineering to improve the taste, nutrition, and value of the world's food supply. Food scientists extend this knowledge to the development of new food products, packaging, processes, and equipment.

The Food Science and Technology Undergraduate Major at Virginia Tech

The department's dedication to excellence has earned it the distinction of being the only accredited food science program in Virginia.

During the first year at Tech, food science and technology (FST) students receive a basic education that includes chemistry, biology, mathematics, and freshman English. In their second year of study, students must choose from four options: Food Safety and Microbiology, Food and Flavor Chemistry, Food Product and Package Development, or Food Economics and Marketing.

Food Safety and Microbiology - Students discover why food can spoil or cause illness. Graduates help discover new ways to improve food safety and develop fermentations for new beverages and food products.

Food and Flavor Chemistry - Students learn how to make foods taste good and tempting to eat.

Food Product and Package Development - Students gain knowledge to create foods that can improve health and packages that improve food quality.

Food Economics and Marketing - Students develop skills to succeed in sales and marketing within the nation's largest industry Ð food processing. They learn how to ensure that food companies are meeting governmental, company, and industry standards.

The sophomore year brings the beginning of more professionally oriented classes that include microbiology, organic chemistry, nutrition, biochemistry, business management, and food science and technology. The FST courses include food processing, food chemistry, food analysis, food microbiology, sensory evaluation, food quality control, and food product development. The program also provides an opportunity for independent study and research for undergraduate students.

Flexibility in the course of study requirements permit students to select courses to meet their special desires as well as to provide the academic preparation necessary for any career in which they have a specific interest. Students may use electives to gain additional training in the processing of specific food commodities as well as in business management and the marketing and retailing of food products.

The Department of Food Science and Technology also participates in the cooperative education program (co-op). Co-op students alternate a semester of study with a semester of paid employment in an area of food science and technology. The program takes five years to complete and co-ops spend three semesters on the job. A summer internship program is also available for interested students.

Academic Preparation

All admission offers for this program of study are made through the University's Admissions Office. To be a competitive candidate for freshman admission, follow the guidelines listed on the Admissions website. In order to be a competitive candidate, students seeking to transfer into the FST program after one year of college work should have a 3.0 grade point average and successfully complete transferable course work in English, mathematics, and appropriate lab sciences. Students planning to transfer under the Guaranteed Admissions Articulation Agreement between Virginia community colleges and the college should follow the academic guidelines noted under College of Agriculture and Life Sciences on the Admissions homepage Articulation Agreements web page.

Career Opportunities

Food science and technology graduates have almost unlimited career opportunities. The food industry continues to grow rapidly and is demanding more college graduates than are currently available. The value of a degree in food science and technology is evident from the high starting salaries current graduates are receiving in the food industry.

Some of the exciting opportunities available to you as a graduate include; new product development and product improvement; food packaging; technical service and sales; food safety; bioterrorism defense; and regulatory food inspection and quality control.

Each year, several graduates decide to continue their education by enrolling in graduate school. Additionally, the department's professional option prepares graduates for admission to professional schools for the study of medicine, pharmacology, dentistry, and veterinary science.

Beyond the Classroom

  • Choose from a large number of learning opportunities offered by a leading university and explore diverse interests and broaden their educational experience.
  • Experience life from another point of view and gain valuable insight into food manufacturing in locations around the globe through study-abroad opportunities.
  • Conduct their own research project under the direction of faculty in the department, choosing from a variety of topics in food microbiology, food chemistry, processing, sensory evaluation, and more. They develop important skills and contribute meaningful information to the field of food science.
  • Develop skills and attain experience through internship programs at food companies or regulatory agencies. They use this opportunity to begin networking with their future colleagues.
  • Take advantage of the leadership, networking, and social opportunities available through participation in the Food Science Club and other student organizations. They visit regional food manufacturing facilities to see food science in action and learn how their favorite products are made and gain an understanding of the complexity of food processing.

Facilities

The FST building is home to a 5,000-square-foot processing area, a pilot-scale dairy processing area, a fully equipped research winery, a cutting-edge high-pressure processing area, and laboratories equipped for modern chemical, physical, and microbiological analyses.

Overview of Course Work

All FST options have a strong foundation in the food and human sciences. A progression of courses from General Chemistry and Microbiology through Organic and Biochemistry, to Food Microbiology, Food Chemistry, and Food Processing are similar across options. Each option has coursework specific to the field and some options provide Controlled Electives to allow students to tailor the degree to their career choice. For additional information on the specific curricula for each option please refer to the department Web page.

For More Information Contact:

William N. Eigel, Coordinating Counselor
115 Food Science and Technology (0418)
Blacksburg, VA 24061
(540) 231-6877
weigel@vt.edu

Department of Food Science and Technology Homepage

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