University of Wisconsin-Madison (Food Science)

If you enjoy basic sciences such as chemistry, physics and biology, you'll like the Food Science major! Food Science is the application of science and engineering to the production, processing, distribution, and evaluation of food. The University of Wisconsin-Madison has a long and distinguished history of instruction, research and public service in Food Science.

As part of the world's largest industry, Food Science offers many challenges. Food scientists work to discover a new food source, develop a new method of food processing, develop foods to travel into space, unravel the complexities of a foodborne disease, or identify some of the chemical compounds responsible for a special flavor. Meeting these challenges requires determination and special training in the basic sciences. If your interests correspond to one or more of these areas, food science is for you.

About 60 undergraduate and 70 graduate students are currently enrolled in the Department of Food Science. Undergraduates enjoy the benefits of being in a small College within a major university. Food Science faculty advisors provide students with individual mentoring in all aspects of their degree program.

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