Why Food Science?


Why Students Major in Food Science and Industry at K-State

Food Science touches the lives of people in important ways because food is a basic need for all humanity. Students learn the fundamentals of designing, processing, and marketing safe, wholesome, and attractive food products.

They want excellent job opportunities upon graduation - in the past 25 years, we have never had enough graduates to fill available jobs.

They like science - and would enjoy applying Food Chemistry, Food Processing, Food Microbiology, HACCP, Chemical and Physical Analyses of Food, and the principles of various commodity courses to operations in the world's largest and most essential industry. This curriculum interfaces well with requirements for Pre-Veterinary Medicine and Pre-Medicine.

They want flexible, top-notch training - that will enable them to pursue a variety of professional goals. Recent graduates have jobs as professional food scientists, and others have entered graduate school and other professional endeavors. Students can minor in business and specialize in specific areas. It is easy to transfer into Food Science from other science-based curriculums. Students benefit from small class sizes, one-on-one teaching, hands-on experiences, and student-oriented advising.

They want choices in their classes - up to 21 to 42 hours of professional courses dealing with food production, processing, quality, safety, product development, government regulations, communications, international relations, and business of the food industry are selected by the student and their advisor.

They want real-world experiences, internships, and friendly faculty - most students participate in at least one internship to gain invaluable experiences. Many faculty serve in leadership roles within the food industry and bring those experiences into the classroom. Several faculty have received awards for effective instruction, advising, research and industry service.

They want a major that is student oriented - students that participate in extracurricular activities, clubs, and judging teams acquire traits employers seek, namely leadership, team work, communication, and people skills.

They want loans and scholarships - numerous programs for financial support are available and on-campus jobs are available. High school seniors should inquire about scholarships in January of the year they graduate.

Academic Resource Center

Attention Food Science Students!
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KCIFT

For More Information

Toburen, Elsa<br/>
Elsa Toburen
Graduate Program Information
Food Science Institute
216 Call Hall Manhattan, KS 66506
Phone : 785-532-4057
etoburen@ksu.edu

 

Dr. Smith, J. Scott<br/>
Dr. J. Scott Smith
Professor, Graduate Program Chair
Animal Sciences & Industry
208 Call Hall
Manhattan, KS 66506
Phone : (785) 532-1219
jsschem@ksu.edu

 

Dr. Unruh, John A.<br/>
Dr. John A. Unruh
Professor
Undergraduate Program Chair
Animal Sciences & Industry
248 Weber Hall
Manhattan, KS 66506
Phone : (785) 532-1245
junruh@ksu.edu

 

Dr. Retzlaff, Deanna D.<br/>
Dr. Deanna D. Retzlaff
Assistant Professor
Bachelor Degree Completion Program Coordinator
Mediated Education Program Manager
Food Science Institute
Division of Continuing Education
216B Call Hall
Manhattan, KS 66506
Phone : (785) 532-2202
retzlaff@ksu.edu