B.S. Food Science and Technology

Have you considered the benefits of using science to make food healthier, tastier and safer?
Degree Type Bachelor of Science
Careers and Salary Annual Employment Report
Delivery On Campus

Real-world science makes food healthier, tastier and safer! UW-Stout's Bachelor of Science degree in Food Science and Technology prepares you for a rewarding career. Our graduates work as food technologists, food scientists, technical consultants, product development managers and research and development (R&D) directors for food manufacturers, scientific research labs and government agencies.

Food safety workshop helps educate processors, protect consumers

One in six Americans or roughly 48 million every year get sick from foodborne illnesses, according to the Centers for Disease Control and Prevention.
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Our academic program incorporates principles and concepts in the physical, biological and engineering sciences, and applies them to the scientific and technological aspects of food analysis, safety, development and processing. If you are interested in integrating these various disciplines to assure a high quality, safe and nutritious food supply, then we can help you achieve your goal.  You will graduate with the skills and knowledge in:

  • Organic chemistry and microbiology
  • Nutrition and food analysis
  • Sensory evaluation
  • Quality management in food processing
  • Food marketing and management
  • Human relations and organizational leadership

A matter of taste

Food science students research consumers’ favorite flavors
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Our program combines the sciences of chemistry and microbiology — with engineering and nutrition — all centered around food. You will study the basic science and applied aspects of food and food ingredients in our innovative classes and through challenging, fun hands-on experiences.

Objectives & Outcomes

The Food Science and Technology program consists of three sections of study.

  1. General Education (43 credits)
  2. Major Studies (59-62 credits)
  3. Electives, Minor or Student-Designed Concentration (15-18 credits)

Start off running with either our “Food Science as a Profession” or “Farm to Fork: Food Issues” courses.

The major studies section will satisfy your scientific and analytical appetite with more than 14 food-related courses, including food and organic chemistry, nutrition, food engineering, sensory evaluation, food quality and food processing.

The third section gives you great flexibility. Customize your degree program, add a minor, designate general transfer credits as electives, or do all of the above.

Refer to the Program Overview link for details on the complete program and a suggested four-year sequence plan, as well as recommended electives for planning a student-designed concentration.

Labs & Facilities

The Department of Food and Nutrition houses the following facilities:

  • three fully functional test kitchens
  • an experimental foods laboratory
  • a food production management laboratory
  • a sensory evaluation laboratory
  • a research laboratory
  • a food processing laboratory
  • a dietetic assessment laboratory
  • a human performance laboratory

Each kitchen accommodates up to 22 students. The food processing lab is equipped with a Groen cook/chill system with pump/fill station and Dixie vacuum can sealer, a vertical batch retort for canning, and an extruder.

Career Opportunities

With our Food Science and Technology degree, you can develop new food products with the opportunity to solve real-world problems. The program’s field experience/independent study/co-op component provides an excellent hands-on opportunity to affirm your interest area. Our graduates pursue many fields of interest:

  • New product development
  • Food business management
  • Ingredient technology
  • Food safety
  • Food analysis
  • Process development
  • Technical consulting
  • And more
FST Advisory Board

2018 FST Advisory Board

  • Gour Choudhury, Professor
    University of California-Fresno
  • Christina Dinauer, CEHHS/Food and Nutrition
  • Catherine Earp, Student in FST
  • Karen Gunderson, Head of Innovation Team at the R & D Center
    Green Bay, WI
  • Carol Mooney, CEHHS/School of Education
  • Heather Nelson, Food Scientist
    Global Research and Development - Beam Global Spirits & Wine, Louisville, KY
  • Nick Radzinski, Food Scientist 
    Brakebush Brothers, Westfield, WI
  • Cynthia Rohrer, CEHHS/Food and Nutrition
  • Regan Schultz, National Sales Manager Vending and Convenience Stores
    Hormel, Austin, MN
  • Ashley Smolen
    Whole Foods Market, St. Paul, MN
  • Bill Wikrent, LTS
    Go Further

    M.S. Degree in Food and Nutritional Sciences

    Offers graduate students two concentrations in food safety, food product development, nutrition, and health.

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