A major goal of the U.S. is to provide a sufficient variety of foods throughout the year to meet the energy and nutritional needs of its citizens, promote health, and export value-added food products that improve our international competitiveness and trade balance and create jobs. Our food supply must be safe and adequately preserved to maintain high quality yet must be low enough in cost for all to have access to a nutritionally adequate diet, irrespective of income. This responsibility is in the hands of the Food Scientist.

Food Scientists work on the scientific and technological aspects of processing food and related products. Using their pooled knowledge of chemistry, biochemistry, microbiology, and engineering, they create high- tech foods to reduce the risk of disease and determine how safe and nutritious our food will be and how long and well it will keep. They also explore and analyze the many questions that have to be asked -- and answered -- before a new product can go on the market.

Next time you walk into a supermarket, take a closer look at all those shelves of cereals, fruit juices, dairy products, and microwavable convenience foods. These are some everyday items available because food scientists find ways to keep plant and animal products appetizing and nutritious and stop them from spoiling.

At the international level, food scientists play a crucial role in the never- ending quest for wholesome, plentiful, inexpensive food for the world's growing population. As the United States strives to remain the world's leading food supplier, food science will continue to be vital to the food industry. Technology is the answer, and it will be up to the food scientist to provide this.

What is Food Science

• The food processing industry is the largest manufacturing industry in the United States. Employing over 14 million people, it accounts for 20% of the gross national product.
• The Department of Food Science at the University of Massachusetts at Amherst is the oldest in the U.S. and is currently ranked the #1 Ph.D. program in the Nation by Academic Analytics.
• Food Science is a unique field that integrates many aspects of science and health. Each student can select from a number of options to reflect his or her personal interests in nutrition, health, food safety, or food technology.
• The Department of Food Science strives for excellence in teaching by having small classes where each student is given personal guidance. Laboratories are included in upper-level classes giving hands-on experience with the latest techniques and food processing technologies. In addition, undergraduate research and internship opportunities are available.
• For the past 10 years, graduating seniors ranked the Department of Food Science among the top departments in Graduating Student Satisfaction. We are proud our graduates ranked us highly in the following areas: faculty accessibility, quality of teaching, academic advising, concern for progress, access to classes, and overall experience in major. Of these graduates, 83% had an industrial internship, and 69% had independent research experience.

Graduates from the B.S. Program at the Department of Food Science has an excellent job placement record with a starting salary range between $45,000-$60,000 or may continue in graduate school to obtain M.S., Ph.D., or professional degree.

The advantages of being a Food Science major

Obtain the following:

1. A strong understanding of basic science, including math, chemistry, physics, and biology.
2. A thorough knowledge of food processing, food microbiology, and food chemistry principles and techniques.
3. Appreciating the need for an integrated, multidisciplinary approach to Food Science.
4. The following critical thinking skills to solve complex problems in Food Science.
   • Ability to identify and characterize problems.
   • Ability to develop a rational and systematic approach to solving problems.
   • Skills to identify, collect, and analyze relevant data.
   • Ability to utilize the above skills and abilities and apply them for creative solutions to complex problems.
   • Ability to identify and critically evaluate appropriate resources to guide scientific and regulatory decisions.
   • Competence and confidence to generate conclusions, implement solutions and evaluate new outcomes.
   • Strong verbal and written communication skills.
   • Ability to work independently and in teams.

Undergraduate Learning Objectives

There are three concentrations for Food Science majors at the University of Massachusetts Amherst.

Concentration in Food Science and Technology. This curriculum is accredited by the Institute of Food Technologists. It is suggested for students who know they want a job in the food industry and may, in the future, be interested in graduate or professional school.

Concentration in Food Studies. Students who want the training to work in the food industry but are also interested in Health and Wellness. This curriculum allows students to choose program electives to gain a broadened education with coursework from the Departments of Nutrition, Public Health & Exercise Science, and the Environmental Science Program.

Concentration in Culinary Science. This concentration is only available to students who have received a two-year Culinary Arts degree or an equivalent to be accepted in the program.

Food Science Major Concentrations

Regardless of the concentration, Food Science majors should take the following courses in their first year:

First Semester

CHEM 111 General Chemistry I*

ENGLWRIT 112 College Writing

MATH (depending on concentration)

FD SCI 103 Introduction to Food Science

Second Semester

CHEM 112 General Chemistry II

BIOLOGY 110 ** Introductory Biology for Science Majors

*CHEM 111 requires MATH 104 or a score of 20 on the math placement exam. Students should take MATH 104 first semester if needed and register for CHEM 111 second semester.

**BIOLOGY 110 is only offered during the Spring semester. Food Science requires ONE biology course. Students wishing to go into medical or dental school should take the two-semester biology sequence: BIOLOGY 151 (Fall), then BIOLOGY 152 and 153 (Spring).

First Year Courses

Transferring from a Community College or other traditional 4-year institution: All transfer students wishing to study Food Science will be admitted to the program regardless of previous coursework.

However, to complete the Food Science program without delaying graduation, it is suggested that students focus their coursework on introductory chemistry, organic chemistry, biology, and math before transferring to the University of Massachusetts.

Transferring into the Culinary Arts Concentration. Students interested in the Culinary Arts Concentration must have a two-year Culinary Arts degree or its equivalent to be accepted in the program.

See more at:
Food Science Degree with a Concentration in Culinary Science

Suggested coursework for Transfer Students

Math and Statistics

MATH 127 Calculus for the Life & Social Sci I*** _________
MATH 128 Calculus for the Life & Social Sci II*** _________
RES EC 212 Intro Statistics for the Social Sciences
or STATS 240 Introduction to Statistics _________

Chemistry, Biochemistry, and Physics

CHEM 111 General Chemistry for Sci & Eng Majors _________
CHEM 112 General Chemistry for Sci & Eng Majors _________
CHEM 261 Organic Chemistry I for Non-Majors _________
CHEM 262 Organic Chemistry II for Non-Majors _________
CHEM 269 Organic Lab for Non-Major _________
BIOCHEM 320 Elementary Biochemistry _________
BIOCHEM 321 Biochemistry Lab _________
Physics 131 Intro to Physics 1 with lab _________
Physics 132 Intro to Physics 2 with lab _________

Biology and Microbiology

Bio 110 Introductory Biology for Sci Majors (or Bio 151) _________
FD SCI 466&467 Nutritional Microbiology&Lab (or Microbio 310&265) _________

Nutrition

Fd Sci 270 Biology of Food in Human Health
or Nutr 230 Basic Nutrition _________

Required Food Science Courses

Fd Sci 103 Introduction to Food Science (or another 100-level FS class) _________
Fd Sci 265 Survey of Food Science _________
Fd Sci 266 Survey of Food Science Lab _________
Fd Sci 391C Junior Year Writing _________
Fd Sci 541 Food Chemistry _________
Fd Sci 542 Food Chemistry 2 _________
Fd Sci 544 Food Chemistry Lab _________
Fd Sci 567 Food Microbiology _________
Fd Sci 566 Food Microbiology Lab _________
Fd Sci 575 Elements of Food Process Engineering _________
Fd Sci 561 Food Processing (IE) _________
Fd Sci 563 Food Processing Lab (IE) _________
Fd Sci 581 Analysis of Food Products _________
Fd Sci 583 Food Analysis Lab _________

Electives

Fd Sci 391R Undergraduate Research (1 cr, offered every semester) Strongly suggested for students participating in undergraduate laboratory independent study.
Fd Sci 590B Food Quality (4 cr, offered in Fall)
Fd Sci 590A Food Science Policy (3 cr, offered in Spring)

Students must take 120 credits to graduate and complete the Gen Ed requirements of the University.

 

 

Updated April 2024

Graduation Checklist: Food Science and Technology

Freshman Year

Fall Semester	Credits
CHEM 111 General Chemistry for Sci & Eng Majors***	4
MATH 127 Calculus for the Life & Social Sci I***	3
ENGLWRIT 112 College Writing	3
◆FD SCI 103 Introduction to Food Science	4

Spring Semester	Credits
CHEM 112 General Chemistry for Sci & Eng Majors	4
MATH 128 Calculus for Life & Social Sci II	3
◆BIOL 110 Introductory Biology for Sci Majors	4
GEN ED Requirement	4

***Chem 111 and Math 127 require Math 104 or a score of 20 on the Math Placement exam. If needed, take Math104 in the Fall and take Chem 111 Spring semester.

Sophomore Year

Fall Semester	Credits
PHYSICS 131 Intro Physics I w/Lab	4
CHEM 261 Organic Chemistry I for Non-Majors	3
◆RES EC 107 Hunger in the Global Economy (SBDG, suggested)	4
GEN ED Requirement	4

Spring Semester	Credits
PHYSICS 132 Intro Physics II w/Lab	4
CHEM 262 Organic Chemistry II for Non-Majors	3
CHEM 269 Organic Lab for Non-Major (may be taken another semester)	2
◆FD SCI 265 Survey of Food Science	3
◆FD SCI 266 Survey of Food Science Lab	1

Junior Year

Fall Semester	Credits
◆FD SCI 270 Biology in Food in Human Health or NUTR 230 Basic Nutrition	3
◆FD SCI 391C Junior Writing1	3
◆RES EC 212 Intro Statistics for the Social Sciences or STATS 240 Introduction to Statistics	4
RES EC 102 Intro to Resource Economics (SB, suggested)	4
FD SCI 391R Undergraduate Research2	1

Spring Semester	Credits
◆FD SCI 575 Elements of Food Process Engineering	4
◆FD SCI 466&467 Nutritional Microbiology & Lab Or MICROBIO 310&265 General Microbiology & Lab	4
◆FD SCI 541 Food Chemistry	3
4 BIOCHEM 320 Elementary Biochemistry	3
◆BIOCHEM 321 Biochemistry Lab	2

Senior Year

Fall Semester	Credits
◆FD SCI 542 Food Chemistry 2	3
◆FD SCI 544 Food Chemistry Lab	1
◆FD SCI 567 Food Microbiology3	3
◆FD SCI 566 Food Microbiology Lab3	2
◆FD SCI 590B Food Quality4	4

Spring Semester	Credits
◆FD SCI 561 Food Processing (IE)	3
◆FD SCI 563 Processing Laboratory (IE)	2
◆FD SCI 581 Analysis of Food Products	3
◆FD SCI 583 Food Analysis Laboratory	1
◆FD SCI 590A Food Science Policy5	3

 

 

• ¹Fd Sci 391C may be taken fall of junior or senior year
• ²Fd Sci 391R is not required but is strongly recommended for students participating in undergraduate research independent study. It can be taken anytime.
• ³Fd Sci 566&567 have pre-requisite requirements: Fd Sci 466&467 or Micro 310&265.
• ⁴Fd Sci 590B is not required but is strongly recommended for students who want to obtain FSPCA Qualified Individual Certifications. Prerequisites: Basic Microbiology (FS 466&467 or MICROBIO 310&265) and Organic Chemistry (CHEM 261 or 250).
• ⁵Fd Sci 590A is not required but is strongly recommended for students who want to learn about Food Policy and Entrepreneurship. Requirements: Food Science Seniors.

KEY: ◆Generally only offered the semester listed.

 

Updated August 2024

Suggested Curriculum for Concentration in Food Science and Technology/Pre-Graduate School

Math, Statistics, and Computer Sciences

• MATH 104 Algebra, Analytic Geometry & Trigonometry _________
• RES EC 212 Intro Statistics for the Social Sciences or STATS 240 Introduction to Statistics _________

Chemistry, Biochemistry, and Physics

• CHEM 111 General Chemistry for Sci & Eng Majors _________
• CHEM 112 General Chemistry for Sci & Eng Majors _________
• CHEM 250 Organic Chemistry _________
• BIOCHEM 320 Elementary Biochemistry _________
• Physics 131 Intro to Physics I with lab _________

Biology and Microbiology

• Bio 110 Introductory Biology for Sci Majors (or Bio 151) _________
• FD SCI 466&467 Nutritional Microbiology&Lab (or Microbio 310&265) _________

Required Food Science Courses

• Fd Sci 103 Introduction to Food Science (or another 100-level FS class) _________
• Fd Sci 265 Survey of Food Science _________
• Fd Sci 266 Survey of Food Science Lab _________
• Fd Sci 270 Biology of Food in Human Health _________
• Fd Sci 391C Junior Year Writing _________
• Fd Sci 541 Food Chemistry _________
• Fd Sci 544 Food Chemistry Lab _________
• Fd Sci 567 Food Microbiology _________
• Fd Sci 566 Food Microbiology Lab _________
• Fd Sci 561 Food Processing (IE) _________
• Fd Sci 563 Food Processing Lab (IE) _________
• Fd Sci 575 Elements of Food Process Engineering _________
• Fd Sci 581 Analysis of Food Products _________
• Fd Sci 583 Food Analysis Lab _________

Electives

Four program electives are listed on the curriculum (only one of which can be 100 level):

• 1)
• 2)
• 3)
• 4)

Students must take 120 credits to graduate and complete the Gen Ed requirements of the University.

 

Updated April, 2024

Graduation Checklist: Concentration in Food Studies

Freshman Year

Fall Semester	Credits
MATH 104 Algebra, Analytic Geometry & Trigonometry	3
ENGLWRIT 112 College Writing	3
◆FD SCI 103 Introduction to Food Science	4
GEN ED Requirement	4

Spring Semester	Credits
PROGRAM Elective	3-4
◆BIOL 110 Introductory Biology for Sci Majors	4
CHEM 111 General Chemistry for Sci & Eng Majors***	4
GEN ED Requirement	4

***If you get a score of 20 or greater on the Math Placement Exam, Chem 111 can be taken fall semester if
desired.

Sophomore Year

Fall Semester	Credits
CHEM 112 General Chemistry for Sci & Eng Majors	4
◆PHYSICS 131 Intro to Physics I with lab	4
◆FD SCI 270 Biology of Food in Human Health	3
PROGRAM Elective	3-4

Spring Semester	Credits
◆CHEM 250 Organic Chemistry	3
◆FD SCI 265 Survey of Food Science	3
◆FD SCI 266 Survey of Food Science Lab	1
RES EC 102 Intro to Resource Economics (suggested, SB)	4
General ED Requirement	4

Junior Year

Fall Semester	Credits
RES EC 212 Intro Statistics for the Social Sciences or STATS 240 Intro to Statistics	4
BIOCHEM 320 Elementary Biochemistry	3
◆RES EC 107 Hunger in the Global Economy (SBDG, suggested)	4
PROGRAM Elective	3-4

Spring Semester	Credits
◆FD SCI 466&467 Nutritional Microbiology & Lab or MICROBIO 310&265 General Microbiology & Lab	4
◆FD SCI 541 Food Chemistry	3
◆FD SCI 575 Elements of Food Process Engineering	4
FD SCI 391R Undergraduate Research2	1
General ED Requirement	4

Senior Year

Fall Semester	Credits
◆FD SCI 391C Junior Writing1	3
◆FD SCI 544 Food Chemistry Lab	1
◆FD SCI 567 Food Microbiology3	3
◆FD SCI 566 Food Microbiology Lab3	2
◆FD SCI 542 Food Chemistry 2 or FD SCI 590B Food Quality (suggested, PROGRAM Elective) 4	3

Spring Semester	Credits
◆FD SCI 561 Food Processing (IE)	3
◆FD SCI 563 Processing Laboratory (IE)	2
◆FD SCI 581 Analysis of Food Products	3
◆FD SCI 583 Food Analysis Laboratory	1
◆FD SCI 590A Food Science Policy5	3
PROGRAM Elective	3-4

 

• ¹Fd Sci 391C may be taken fall of junior or senior year
• ²Fd Sci 391R is not required but is strongly recommended for students participating in undergraduate research independent study. It can be taken anytime.
• ³Fd Sci 566&567 have pre-requisite requirements: Fd Sci 466&467 or Micro 310&265.
• ⁴Fd Sci 590B is a program elective and is strongly recommended for students who would like to obtain FSPCA Qualified Individual Certifications. Prerequisites: Basic Microbiology (FS 466&467 or MICROBIO 310&265) and Organic Chemistry (CHEM 261 or 250).
• ⁵Fd Sci 590A is not required but is strongly recommended for students who want to learn about Food Policy and Entrepreneurship. Requirements: Food Science Seniors.

KEY: ◆Generally only offered the semester listed.

 

Updated  August 2024

Suggested Curriculum for Concentration in Food Studies

Take four classes, only one of which can be at 100 -level.

Food Science Electives	Credits
FDSCI 542 Food Chemistry 2	3
FDSCI 590B Food Quality	4

 

Nutrition and Kinesiology Electives	Credits
NUTRITN 130 Nutrition for a Healthy Lifestyle	4
NUTRITN 230 Basic Nutrition	3
NUTRITN 430 Nutrition and Metabolism	3
KIN 110 Human Performance and Nutrition	4

 

Public Health Electives	Credits
SPHHS 150 Great Challenges in Public Health & Health Sciences	4
PUBHLTH 203 Introduction to Environmental Health Sciences	3
PUBHLTH 223 Introduction to Biostatistics for Public Health	3
PUBHLTH 224 Epidemiology in Public Health	3
PUBHLTH 390AS Food Toxicology	3

 

Agriculture Electives	Credits
STOCKSCH 120 Organic Farming and Gardening	4
STOCKSCH 165 Sustainable Agriculture	3
STOCKSCH 171 Plagues, Food and People: Ecology of Food and Disease	4
STOCKSCH 356 Food Justice and Policy	3

 

Elective List for Concentration in Food Studies

For Students Admitted as Freshman* to UMass Fall 2010 or later

Department-required or suggested courses meeting University GenEd Graduation Requirements are in BOLD

WRITING: 2 COURSES

• College Writing (CW, 0-3 credits); Completion of either EnglWrit 112 (CW) or a satisfactory score on the Writing placement test, combined SAT I Critical Reading and Writing Tests, or Advanced Placement Exam (Language and Composition, only)
• Junior Year Writing FD SCI 391C

BASIC MATH AND ANALYTICAL REASONING: 2 COURSES

Required by the University. Students must complete either one R1 level course or get a 20 or greater on the Basic Mathematics Skills Exemption Test during summer orientation.

•  Basic Mathematics (R1) MATH 104
• Analytical Reasoning (R2) MATH 127, RES EC 212 OR STATS 240

BIOLOGICAL AND PHYSICAL WORLD: 2 COURSES

• Biological Science (BS) BIO 110
• Physical Science (PS) CHEM 111, CHEM 112, PHYSICS 131, PHYSICS 132

SOCIAL WORLD: 4 COURSES.

These requirements can be combined with the Social and Diversity Requirements.

• Literature (AL) or Arts (AT)
• Historical Studies (HS)
• Social and Behavioral Sciences (SB) 
• Additional Social World (AL, ST, or SB) or Interdisciplinary (I, SI) RES EC 102 (SB, SUGGESTED)

Two courses within the SOCIAL WORLD are needed to fulfill the SOCIAL AND CULTURAL DIVERSITY requirement.

• United States Diversity (DU)
• Global Diversity (DG) RES EC 107 (SBDG, SUGGESTED)

INTEGRATED EXPERIENCE (IE)

• FD SCI 561 and FD SCI 563

*Students Transferring to UMass must take two additional GenEd courses (BS, PS, AL, AT, HS, SB, or I). Most often, these additional requirements can be fulfilled by the large number of Physical Science courses required by the major.

 

Updated April 2024

General Education Requirements Checklist for Food Science Majors

Food Science Departmental Honors.

Food Science Departmental Honors are open to Commonwealth Honor College (CHC) members who complete
the program requirements. Departmental Honors (DH) can be done alone or as a part of the full Commonwealth Honors College Curriculum.

Application:

Students, who are already members of the CHC, should arrange to meet with Dr. Lutz Grossmann, the Food Science Honors Program Director, to apply to the Departmental Honors Program.

Food Science majors, who are not already members of CHC but have a GPA of greater than 3.40 and wish to pursue Departmental Honors (DH), should complete the online CHC online application:
https://www.umass.edu/honors/apply/current-students 

Eligibility:

• An overall GPA of 3.400 or higher
• The ability to complete the DH-Track requirements
• The ability to complete the CHC residency requirement of 45-graded (not pass/fail) credits earned at UMass Amherst (not transferred)

Program Requirements

• 2 FD SCI honors courses selected from FD SCI 544, 561, 567, or 581 with affiliated honors colloquium or Honors Independent Study attached*
• Honors Thesis or Project. Independent Capstone Experience:
  Choose from two options:
  • (I) FD SCI 499Y Honors Research & FD SCI 499T Honors Thesis.
  • (II) FD SCI 499Y Honors Research & FD SCI 499P Honors Project.

*One of these requirements may be substituted by a FD SCI 600-level course with the approval of the Honors Program Director via an Honors College "Petition for Exception" form.

 

Updated April 2024

Departmental Honors

Students with a Food Science and Technology concentration and a strong interest in research may pursue a 5-year BS/MS combined degree. For this accelerated program, students must begin graduate laboratory research in
their Junior year and complete the thesis MS program.

To prepare for the 5-year BS/MS Program, students must:

• Identify a Research Adviser* no later than their junior year.
• Begin conducting laboratory research no later than their junior year.
• Apply to the Food Science MS program in their senior year and have their Research Adviser write one of the letters of recommendation.
• Take up to 6 credits of graduate courses (500 level or above) which can be transferred into their graduate requirements (Optional)**

*Research Advisors are different from your departmentally assigned Academic Advisor

**Students can only transfer credits into the Graduate program if taking credits are not required by the Food Science Department for BS Degree and the student has completed 120 credits required by the University for graduation.

Completion of MS with Thesis Requirements

• Complete the MS requirements that can be found at https://www.umass.edu/food-science/msphd-requirements/ms-thesis
• Plan on spending two summers (after your Senior and Graduate year) at UMass to conduct research.

 

Updated October 2024

5-year BS/MS Program

The Department of Food Science has a Food Science Club. The Food Science Club is a local section of The Student Association of the Institute of Food Technologists.

Undergraduates, Graduates, and Faculty can become Food Science Club members. It is a great way to build your resume, make friends and learn more about the exciting profession of Food Science. Activities vary year-to-year but often include Monthly Meetings, Pizza Lunches, Invited Industrial speakers, Plant Tours, Hosting "International Night Dinner" (the annual Departmental celebration), Fund Raising activities, and IFT Student Association competitions.

Fall is the time when students organize into Product Development teams, so interested students should watch for club meetings in the Fall semester.

Food Science Club