Course Overview

The Food Science and Technology program at Ohio State University is designed to provide students with a comprehensive understanding of the science behind food production, safety, and innovation. The curriculum focuses on the chemical, biological, and physical principles of food, preparing students to address challenges in food safety, quality, and sustainability. Unique features include hands-on laboratory experiences and opportunities to engage in cutting-edge research in food processing and product development.

Career Prospects

Graduates of this program are well-equipped for careers in the food industry, regulatory agencies, and research institutions. They are prepared to tackle issues such as foodborne illnesses, nutritional enhancement, and sustainable food systems, with strong demand for skilled professionals in this field.

Key Faculty and Staff

The program is supported by a team of renowned faculty members with expertise in food microbiology, sensory science, and food chemistry. Specific names and profiles of faculty can be explored through the university's official department page for the most current information.

Unique Facilities and Partnerships

Students have access to state-of-the-art facilities, including food processing labs and sensory evaluation centers. The program also benefits from strong industry partnerships, offering internships and collaborative research opportunities with leading food companies.