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Food Science ConcentrationFood Science is the study of the chemistry, microbiology, and processing of foods. The Food Science concentration is a challenging program and requires a strong background in mathematics, and science. The curriculum also meets entrance requirements for medical, dental, and veterinary schools if an additional semester of physics is taken as an elective. |
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Suggested Plan of Study | Admission
Requirements Our Department focuses on food product development and food safety. Career opportunities exist in food product development- the creation of new food products or food ingredients. Entry-level positions are also available in sensory evaluation, which involves testing of foods for their quality and likeability in carefully controlled taste tests. Our Consumer Testing Center is the only sensory evaluation facility of its kind in the region. Food microbiologists are recruited by food companies and by government agencies to monitor the safety of food products. Food analysts work in private or government laboratories measuring the composition of foods as well as the presence of pesticides and natural toxins. The B.S. concentration in Food Science is approved by the Institute of Food Technologists (IFT). Food Science majors are eligible for $500-$2500 scholarships from IFT and major food companies. Several Food Science scholarships are available from the Department and the College. University of Maine students have also received scholarships worth approximately $1000 from the Northeast Section of IFT. These scholarships are based upon scholastic ability, extracurricular activities, and interests. Why should you choose the University of Maine to study food science? Our program is small enough to provide a sense of community and encourage interactions among students and faculty. Food science classes typically have fifteen or fewer students, allowing for many hands-on opportunities. Most students work in a professor’s laboratory during their first two years of college in order to gain experience. Students are encouraged to seek industry or government internships and the background working with faculty is often key to successful internship applications. In the past few years, our students have interned with NASA, Jeannie Marshall Foods, World Harbors, Cabot Creamery and McCormick’s. Seniors are required to complete a research project for additional professional experience. Students who complete FSN 512 - Hazard Analysis Critical Control Points receive National Seafood Alliance HACCP certification. The Food Science Club is a chapter of the IFT Student Association. The Club is open to all students and provides a social as well as professional network. The College Bowl team competes against other food science programs at regional events. Other club activities include factory tours, barbecues and trips to NEIFT meetings. Graduates of the Food Science program will be prepared to find jobs not only in Maine, but nationally and internationally. Nationally, the average starting salary for B.S. food science graduates is $40,000, depending upon the student's experience and the company location. The average starting salary in New England is higher, but entry-level positions in Maine may be a bit lower. IFT has published a salary survey with additional information on employment in this field. We have had 100% job placement for graduates. Barber Foods, Hannaford Brothers, and FMC Marine Colloids are among the local companies who have hired our graduates. Many undergraduate food scientists choose to pursue graduate degrees, and we have successfully placed students at the University of Georgia, Pennsylvania State University, and University of Illinois as well as our own graduate program. Graduates of the UMaine food science graduate program are employed by Kellogg’s, McCormick’s, Campbell Soup, Givaudan Flavors, Kerry Foods and many other companies. Food Science Suggested Plan of Study First Year FSN 101 - Intro. to Food & Nutrition NFA 117 - Issues & Opportunities ENG 101 - College Composition CMJ 103 - Fundamentals of Public Communication MAT 126 - Calculus I BIO 100 - Basic Biology CHY 121/123 - Introduction to Chemistry CHY 122/124 - Molecular Basis of Chem. Change FSN 103 - Science of Food Preparation Second Year FSN 270 - World Food and Nutrition FSN 330 - Introduction to Food Science FSN 340 - Food Processing Lab BMB 221/222 or CHY 251/253 - Organic Chemistry with Lab I CHY 252/254 - Organic Chemistry with Lab II BMB 322/323 - Biochemistry and Lab INT 110 - Modern Economic Problems Gen Ed. - Artistic and Creative Expression Gen Ed - Western Cultural Tradition Third Year* BMB 300/305 - General Microbiology PHY 111 - General Physics I MAT 232 - Principles of Statistical Inference ENG 317 - Business & Technical Writing FSN 438 - Food Microbiology FSN 436 - Food Law FSN 396 - Field Experience REP 254 - Intro to Resource Business Management Electives Fourth Year* FSN 450 - Food Biotechnology FSN 520 - Food Product Development (Capstone) FSN 502 - Food Preservation FSN 587 - Food Analysis FSN 585 - Sensory Evaluation of Foods FSN 482/483 - Food Chemistry and Lab MAT 437 - Statistical Methods in Research *Upper level Food Science classes are offered alternate years; some modification of this schedule should be expected. Admission Requirements Scholastic Aptitude Test High School Courses English 4 units Algebra 2 units Plane Geometry 1 unit Other Mathematics (not Accounting) 1 unit Chemistry 1 unit Science 1 unit History/Social Science 1 unit Academic Electives 5 units TOTAL 16 units (1 unit = 1 full year course) Transfers from other programs at the University of Maine or other colleges and universities are expected to meet these minimum requirements. Transfer students should consult the Department Chair prior to applying for more information. Inquiries: Dr. Susan Sullivan Undergraduate Coordinator Food Science and Human Nutrition 103 Hitchner Hall (207) 581-3130 Fax: (207) 581-1636 susan_sullivan@umenfa.maine.edu About us | Faculty | Degree Programs | Resources | News and Events | Professional Activities | Student Activities | Home © Copyright Department of Food Science and Human Nutrition, 2004 - 2008 |
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