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According to the Institute of Food Technologists –
Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing.
Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.
The type of work performed by food scientists includes:
The Food Science and Technology (FST) Bachelor of Science curriculum at Cal Poly Pomona is an interdisciplinary program that draws faculty and courses from Human Nutrition and Food Science, Animal Science, Horticulture, Food Marketing and Agribusiness, Biology, Chemistry, and Industrial and Manufacturing Engineering. Students have the option of choosing science and technology, business, culinology®, or preprofessional (for students interested in pre-vet, pre-med or pre-dental academics) tracks while moving through a curriculum designed to meet the Institute of Food Technologists (IFT) undergraduate standards and guidelines.
Cal Poly Pomona is uniquely positioned for this program because of its 1) accessibility to a vast labor market for graduates, 2) diversified faculty, and 3) excellent agricultural and technological facilities and laboratories.
High school students planning to major in Food Science and Technology are advised to build a background in foods, chemistry, mathematics, physics and biology. Community college students should concentrate on chemistry (including organic), biology (including microbiology), math, statistics, communication skills and general education.
All students will go through the same core courses required under the IFT guidelines for undergraduate education in food science. Core courses include food chemistry, food analysis, food microbiology, unit operations in food processing, food engineering, and food laws and regulations.
Students will be able to tailor the program to their general interests and career goals by choosing one of the following Tracks:
This track emphasizes learning scientific concepts with the application of technology. It provides the opportunity to expand beyond the background provided by the core courses of the major.
This track is for students interested in pursuing a master’s and/or a doctoral program in a science or technology field in the future. In addition, this track provides additional background for research and development jobs in industry and the public sector and it will prepare one to become a food chemist, food microbiologist, or a food processing technologist. By carefully selecting electives, students may also earn a minor in chemistry, microbiology, or foods and nutrition.
This track applies food science and technology knowledge to marketing and entrepreneurship. With a science and technology foundation and an emphasis in business, students can successfully compete for food industry jobs in project management, technical sales, marketing and advertising. This track is designed for students interested in pursuing a Master of Business administration (MBA) program later on.
Culinology is a trademark of the Research Chefs Association (RCA). This track is one of few programs approved by RCA. The curriculum blends food science and culinary arts and will provide tools to successfully develop foods for retail and food service consumption. This track is particularly attractive to those interested in product development. Students will receive a bachelor’s degree in Food Science and Technology under the Institute of Food Technologists’ guidelines while taking a number of courses in Culinary Arts.
The Pre-professional track prepares students for a degree in Food Science and Technology that meets the Institute of Food Technologists’ guidelines for an undergraduate program in Food Science while preparing to enter veterinary, medical, and other professional graduate programs. This track includes 24 units in biological science and chemistry courses. With a professional degree in veterinary sciences, an undergraduate degree in FST will prepare students to be successful in jobs related to inspection, safety, and processing of animal foods.
The Food Science and Technology minor was designed to provide students basic principles and concepts that will improve their knowledge and understanding of food from a scientific perspective and of the use of technology to transform raw food materials. The minor provides students an overview of the field of food science and technology, basic aspects of food safety, and current issues about commercially processed foods. In addition, the students will have the opportunity to further explore specific areas in food science and technology through elective course work. The minor will broaden career opportunities for students following closely related majors such as nutrition science, dietetics, animal science, chemistry, biology, and chemical engineering. Science students take most of the pre-requisite courses as part of the curriculum for their major.
Culinology ® is the blending of culinary arts and food science and technology. This is an interdisciplinary minor offered jointly by the Human Nutrition and Food Science Department of the College of Agriculture and the Collins School of Hospitality Management. This minor is particularly suited for students majoring in Food Science and Technology, Foods and Nutrition, Chemistry and related sciences, as well as students in Hospitality Management with an interest in culinary arts and food science.
Because the food industry serves a basic human need, a career in food science is a wise choice, as it does not generally experience the economic fluctuations of other industries. The growing needs to improve the quality, quantity, variety, and safety of foods, coupled with the growing public demand for healthier, more convenient foods, virtually ensures the stability of employment for those food scientists.
Students completing the Food Science and Technology program will be prepared for careers in a variety of areas:
The Institute of Food Technologists (IFT) is the main professional group for food scientists with more than 28,000 members. The Institute also has an active Student Association (IFTSA) . The Southern California Section of IFT (SCIFTS) provides many opportunities for scholarships and professional networking at the local level through regular activities.
