Food Biosciences Program
Food science is the application of science and technology to the manufacturing, production, processing, product development, packaging, preparation, evaluation, distribution, utilization and safety of food products.
Food science studies everything that happens to food from the time it leaves the farm, field or waters until the consumers buys it. Food scientists are professionals who apply basic sciences to food processing, food preservation, products development and much more. Food science is an independent professional discipline with its own professional society, the Institute of Food Technologists.
Food science is the profession and field of study in which biological and physical sciences are used to learn the nature of foods, the causes of their deterioration or spoilage, and principles underlying processing and improvement of foods for the consuming public.
Food scientists apply chemistry, engineering, microbiology, biochemistry, other basic and applied sciences, toxicology and management, as well as industrial and practical aspects to the production, development, processing, preservation, evaluation, distribution, storage, sanitation and marketing of foods.
Food science students have training in basic sciences such as physics, mathematics, inorganic chemistry, organic chemistry, biochemistry, biology, microbiology, etc. Thus, anyone with an interest in the basic sciences such as chemistry, physics and biology can apply their knowledge and interests to food science.
Food science plays an important role in the health, welfare and economic status of individuals and nations.
Events
- Aug. 27 - Welcome Back Picnic
- Sept. 5 - Animal & Food Sciences Alumni Reunion
- Sept. 25 - 2025 Signature Industries Career Fair
News
- Updated Graduate Student Handbook
7/21•Animal & Food Sciences - University of Kentucky 2025 Signature Industries Career Fair set for Sept. 25
7/14•UK M-G CAFE News
Undergraduate & Graduate Studies
Food science is the study of the transformation of biological materials into food products acceptable for human consumption. This requires studying diverse scientific disciplines related to food, including chemistry, engineering, microbiology, biochemistry, toxicology and management, and effectively applying the industrial and practical aspects to product development, food processing, preservation and marketing. The program is administered by the Department of Animal and Food Sciences and offers training in the basic sciences and in the fundamentals of food science.
Career opportunities in food industries include: management, research and development of new food products and ingredients, process supervision, quality control, procurement, distribution, sales and merchandising. Positions include sales and services in allied industries; consulting and trade association activities; and promotional and educational services. Governmental agencies employ food scientists whose work is directed toward research, regulatory control and the development of food standards.
