Which Major Will You Choose?

The Department of Food Science at the University of Arkansas offers two concentrations in our undergraduate program:

Food Science

This concentration is one of only 39 programs in the United States and the only in Arkansas that is approved by the Institute of Food Technologists (IFT), the key international professional society for food scientists. It provides students with a strong background in basic and applied sciences as well as food chemistry, food microbiology, food analysis, food quality and food engineering.
The science-intensive nature of this concentration is beneficial to pre-medicine, pre-pharmacy and pre-dental students.

Food and Culinary Sciences

This concentration provides students interested in product development careers with an interdisciplinary background in food science and culinary arts. This concentration is a partnership program with Northwest Arkansas Community College (NWACC). Culinary arts courses are available on the NWACC campus only. Along with a bachelor's degree in Food Science from the UA, students will also earn an associate's degree from NWACC and be eligible to become a Certified Research Chef or Certified Culinary Scientist through the Research Chef's Association.

Food Technology

This concentration provides students interested in food industry careers with an integrated background in food science and business or nutrition. Students in the food technology concentration will complete a minor in agribusiness, general business or nutrition while completing their core requirements, thus leaving elective hours available for further educational enhancement.

What Are Your Career Options?

Food Scientists may work in a university, in industry, or for the government. About 60% of food scientists work in the "research and development/scientific/technical" area. As a professor or research associate in a university, a food scientist may conduct basic research, teach undergraduate or graduate students, and/or may conduct outreach work with the local community and industry. Members of the food industry may conduct applied or basic research, and may work in the areas of product development, quality assurance, plant management, sales, and marketing. Those working in government may also conduct research, and determine regulatory standards for products, define safety, and inspect products.

  • Food Product Developer
  • Sensory Scientist
  • Food Microbiologist
  • Food Chemist
  • Food Engineer
  • Quality Control Supervisor

Learn more about careers through the Discovery Channel:

Career Profiles