Cooking up excitement about the science behind food
Bachelor of Science
Tracks in Food Science, Beverage Science, Food Business, Culinology
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A Growing Field With High Demand
Food Science is a growing field throughout the world that promises many rewarding career
opportunities. The University of Holy Cross is at the forefront. Our new Food Science program, within the Biology Department, prepares students for leadership in a variety of professions that ensure safety and quality of food. As supplying food for a growing world becomes more challenging and complex, Food Science graduates have opportunities to become essential professionals.
The Role Of The Food Scientist
Food Science students master the chemistry and engineering necessary to deliver safe, appealing and convenient food products from the farm gate to the food market. Holy Cross's program integrates principles and concepts in the physical, biological, chemical and engineering sciences, and applies them to the scientific and technological aspects of food processing. Food scientists rely on these disciplines to help ensure an abundant, high-quality food supply.
Graduates work in professions concerned with food quality and safety, applied microbiology, food engineering, processing and technology, food chemistry and analysis, food business and marketing research and product development. With a bachelor's degree in Food Science, you could work with food and beverage producers, regulators and other food-related organizations. Food scientists develop new food products, conduct essential food safety testing, create food packaging and shipping and much more.
Talented, Committed Faculty
Faculty members with top-notch experience and academic credentials are developing and leading Food Science. The Biology Department is well-established and recognized for rigorous, focused academics, pursued in a collegial environment in which students can thrive. Academic advising provides one-on-one guidance in academic and career planning. Our faculty maintain strong relationships with the food industry and can help students pursue scholarships, employment opportunities and networking within the industry. Faculty serve as life-long mentors to all our students.
Meet A Food Scientist
Darryl Holliday, PhD, is developing Holy Cross’s Food Science program.
Dr. Holliday earned his doctorate from LSU and has extensive experience in a variety of food companies.
“I was attracted to the field because I get to be both creative and scientific at the same time. Additionally, it is the second largest manufacturing sector, so I knew I would be able to find a job.”
Grounded In Scientific Disciplines
The professional group Institute of Food Technologists defines food science as “the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.” The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing.”
What Do Food Scientists Earn?
U.S. members of the Institute of Food Technologists earned an average starting salary of $90,000 in 2013, up 3.4% from 2011. Food Science professionals have a high degree of job satisfaction. A total of 87% of respondents to one survey are either highly (39%) or somewhat (48%) satisfied with their jobs. Job prospects are encouraging. Typically, most all Food Science graduates find positions in the field or go on to graduate programs.
Food Science is a growing field throughout the world that promises many rewarding career opportunities. The University of Holy Cross is at the forefront. Our new Food Science program, within the Biology Department, prepares students for leadership in a variety of professions that ensure safety and quality of food. As supplying food for a growing world becomes more challenging and complex, Food Science graduates have opportunities to become essential professionals.
Explore Food Science Tracks
The basic Food Science track offers general courses that give students solid grounding in the field and prepare them for developing, testing and ensuring safety of food products.
This track helps students learn principles and technologies essential to beverage science, including brewing, distillation, processing, quality assurance and more.
While still acquiring the basics of the pertinent sciences, students also focus on principles of developing successful food businesses.
Combining disciplines of culinary arts and food sciences, culinology trains students to become culinary innovators, food manufacturers, account managers and more.