Food Science Brochure

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MAJOR IN

FOOD SCIENCE AT AUBURN UNIVERSITY


As food scientists, we’re invested in science for healthy, sustainable solutions that improve lives. WHAT IS FOOD SCIENCE?

WHY MA JOR IN FOOD SCIENCE?

Food Science is an exciting multidisciplinary scientific field where concepts of chemistry, biology, physics, mathematics, engineering, & nutrition are utilized to develop and produce foods which are safe, palatable, healthy, and economical.

The ever changing food industry must not only be profitable for manufacturers, but needs to meet the demands of consumers and ideally meet their dietary guidelines for health maintenance. To accomplish these objectives, food scientists use their scientific training within the multi-billion dollar food industry.

After completing coursework in the basic sciences, food science students take specialized courses in food chemistry, food analysis, food engineering, food microbiology, processing, and product development. Students are provided the opportunity to make practical applications of their studies by applying their knowledge to food formulation and production problems experienced by the industry. An internship is required for graduation. The quality academic training we provide has enabled our food science program to be approved by the Institute of Food Technologists (IFT).

With expertise in Food Science, graduates are prepared to enter many areas of the food industry, including quality control, research and development, or management.


BETH (WESTMOREL AND) MILLER graduated from the food science program at Auburn University in 2013. She is now employed with Nestlé USA, the world’s largest food & beverage company, as a Strategic Purchasing Manager.

Majoring in food science can open up career possibilities you may never have known about. The field of Food Science has endless career opportunities. Our Food Science graduates have been placed in jobs with noteworthy companies all over the country. Here are some examples of positions our graduates have accepted in recent years: Quality Assurance Supervisor, Keystone Foods

Quality Assurance and Food Safety Administration, Cargill Inc.

Regulatory Affairs Manager, Cott Beverages

Project Manager, Blue Bell Creameries

Research Development Technologist, R. L. Schreiber

Confections & Snacks Deployer, Nestlé USA

Supply Chain Analyst, Treatt PLC

Quality Manager, Flowers Bakery


FOOD SCIENCE CLUB

CA MPUS E VENTS

The food science club meets monthly for professional development opportunities and campus involvement & connections.

We set up a booth campus events where we explore food science principles with other students across campus.

RESE ARCH OPPORTUNITIES

PRODUC T DE VELOPMENT

Students have opportunities to participate in food safety & quality assurance research projects through faculty labs.

Product development happens inside & out of the classroom. We’ve even developed our own frozen ice cream treat we call “Aubie Dots”.

PROFESSIONAL CONFERENCES

COMPETITIONS

We’ve taken the opportunity to travel to regional IFT meetings and other professional conferences.

We’ve taken part in IFT competitions, including College Bowl and product development competitions.


Students seeking a way of using their scientific background in a meaningful way should consider Food Science as their field of study. After all, each food product on the grocery store shelves was conceptualized, developed, and manufactured by a team of food scientists.

TO LE ARN MORE ABOUT THE FOOD SCIENCE PROGRA M , SCHOL ARSHIPS, AND CURRICULUM CONTAC T: Dr. Leonard Bell Professor & Food Science Program Coordinator (334) 844-3272 bellleo@auburn.edu

Ms. Codi Plaster (334) 844-2133 plastcr@auburn.edu

What you learn here will ensure your work impacts lives around the globe.


See it for yourself. Schedule your visit at agriculture.auburn.edu.

#ThisIsOurWork A G R I C U LT U R E . A U B U R N . E D U

AU B U R N U N I V E R S I T Y I S A N E Q UA L O P P O R T U N I T Y E D U C AT I O N A L I N S T I T U T I O N / E M P L OY E R .


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