Food Science and Technology Welcomes Prospective Students

Have you ever wondered why... the ingredients of plain M&Ms include a “trace amount of peanuts” (or how they get that "m" on there)? Or why hamburgers should be eaten well done, but steaks are perfectly safe rare? Or why dough doesn’t turn brown if you cook it in a microwave? Or just how good oat bran is for you? The majors offered by the Department of Food Science and Technology answer all these questions and more. (For more immediate answers, look here)

Food Science and Technology is a multi-disciplinary field that applies fundamental scientific principles to the research, development, manufacture, packaging, storage, and marketing of food products. It is a discipline in which biology, chemistry, engineering, microbiology, biochemistry, toxicology, management, and other basic and applied sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. Our majors include several advantages over other science majors, such as:

Scholarships: Every food science major with a grade point average greater than 3.0 has won one or more departmental scholarships. Many of our best students have won awards from the Institute of Food Technologists as well.

Student opportunities: Work-study opportunities exist for students, as do extracurricular activities, such as monthly meetings of the Food Science Club, social and community service events, and national contests in Product Development, Research Papers, and College Bowl. These activities make OSU feel like a smaller place.

Future employment: Our department takes great pride in placing all of its students. It is not uncommon for students to have job offers in the food industry before graduation. In addition, many top students have gone on to pursue graduate and professional degree programs, including graduate school, medical school, veterinary school, dental school, optometry, law school, and MBAs.

Student-centered environment: Student teaching is a top priority and personal attention is the norm. The faculty of this department has earned numerous distinguished awards for both research and teaching, including the University's Departmental Teaching Award in 2000.

Faculty mentoring: Student advising is handled by faculty members - leaders in the food industry - offering students an opportunity for faculty mentorship from the very beginning.
 

Alumni Profiles    See what our graduates are doing

Have you ever wondered...     Answers to food science questions

Scholarship Information   Departmental scholarship eligibility

Scholarship Application

Pamphlet and Brochure

See our pamphlet [pdf] appropriate for undecided undergraduates and high school students

See our brochure [pdf] appropriate for food science undergraduates

Academics

Required courses for Food Science and for Food Business Management

Undergraduate minors in Food Science

    Food Processing

    Food Safety

Suggested Course Sequence for Food Science and for Food Business Management

You can also pursue a Nutrition major in our department: Required Courses   Suggested Sequence

Description of Courses Taught

Learning More

For more information about the undergraduate or graduate program, contact April Wax (ph: 614-292-7749). She can put you in contact with Food Science Faculty members, currently enrolled students, or help you set up a visit to the Food Science Department.

Campus

Visiting opportunities

Be sure to check out "Experience college for a Day." You get a chance to shadow a student, tour the campus, visit the college and meet with a faculty member.

 

Food Science & Technology home page