Bachelor of Science in Food Science and Technology
University Park, USA
BSc
DURATION
4 years
LANGUAGES
English
PACE
Full time, Part time
APPLICATION DEADLINE
EARLIEST START DATE
Jan 2027
STUDY FORMAT
Key Summary
About: The Bachelor of Science in Food Science and Technology at New Mexico State University trains you to study food composition, deterioration, processing and improvement using engineering, biology, chemistry and nutrition. You’ll apply food technology to selection, preservation, packaging, distribution and production. Coursework covers sciences; FSTE 2110G Food Science I meets Area III laboratory science requirement. A minimum grade of C- is required in CHEM, BCHE, BIOL, FSTE or NUTR courses. The degree prepares you for product development, quality assurance, food safety, research and further study.
Career Outcomes: Food Technologist, Food Microbiologist, Sensory Scientist, Food Chemist, Inspector, Production Supervisor, Food Engineer, QA/QC Specialist, Research Chef, Product Developer, Food Analyst, Food Plant Manager, Flavorist, Extension Specialist
Food Science is the use of engineering, biological and physical sciences to study the nature, deterioration, processing and improvement of foods for consumers. Food Technology is the application of food science to the selection, preservation, packaging, processing, distribution and use of safe, nutritious, wholesome foods.
Food Science and Technology (Science, Technology and Engineering) - Bachelor of Science in Food Science and Technology
Food science is the science of food. Food scientists study the physical microbiological, and chemical makeup of food. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. The food industry is the largest manufacturing industry in the United States. This multidisciplinary field applies scientific disciplines including chemistry, microbiology, nutrition and engineering to develop new food products as well as processes designed to improve food safety and the quality of foods. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of foods.
Consider exploring food science through our introductory course: FSTE 2110G Food Science I which fulfills the general education Area III Laboratory Science requirement. Food scientists typically work in the food and beverage industry in the areas of quality assurance, product development, product procurement, research, sensory evaluation, sales, and food safety regulations. Graduates of the program will also be prepared for postgraduate studies leading to research, production and management careers in the food and feed industries, goverment and academia.
A minimum grade of C- is required in all classes with CHEM, BCHE, BIOL, FSTE, or NUTR prefix.
A Suggested Plan of Study for Students
This roadmap assumes student placement in MATH 1430G Intermediate Algebra and ENGL 1110G Rhetoric and Composition. The contents and order of this roadmap may vary depending on initial student placement in Mathematics and English. It is only a suggested plan of study for students and is not intended as a contract. Course availability may vary from fall to spring semester and may be subject to modification or change.
First Year
Fall
- English Composition - Level 1 Course -4
- Area V/VI: Humanities or Creative/ Fine Arts Course -3
- CHEM 1215G General Chemistry I Lecture and Laboratory for STEM Majors-4
- FSTE 2110G Food Science I-4
Total Credits-15
Spring
- Oral Communication Course -3
- Area V/VI: Humanities or Creative/ Fine Arts Course -3
- CHEM 1225G General Chemistry II Lecture and Laboratory for STEM Majors-4
- ANSC 2310 Introduction to Meat Science-3
- Elective Course -2
Total Credits-15
Second Year
Fall
- ENGL 2210G Professional & Technical Communication-3
- or ENGL 2210H Professional and Technical Communication Honors-3
Choose one from the following: 3
- AEEC 2140- Technology and Communication for Business Management
- BCIS 1110- Introduction to Information Systems
- CHEM 2115- Survey of Organic Chemistry and Laboratory- 4
- MATH 1430G- Applications of Calculus I -3
- Elective Course -2
Total Credits- 15
Spring
- BIOL 2110G- Principles of Biology: Cellular and Molecular Biology-4
- and BIOL 2110L Principles of Biology: Cellular and Molecular Biology Laboratory-4
- NUTR 2110 Human Nutrition-3
- ANSC 2330 Animal Production-3
- PHYS 1230G Algebra-Based Physics I-4
- and PHYS 1230L Algebra-Based Physics I Lab-4
- Elective Course -1
Total Credits- 15
Third Year
Fall
Choose one from the following: 3
- A ST 311 Statistical Applications
- MATH 1350G Introduction to Statistics
- BIOL 311 General Microbiology-5
- and 311 L General Microbiology Laboratory-5
- FSTE 320 Food Microbiology-4
- FSTE 328 Introduction to Food Engineering-3
Total Credits-15
Spring
- FSTE 325 Food Analysis-3
- FSTE 421 Food Chemistry-3
- FSTE 423 Food Processing Technologies-4
- Elective Course -5
Total Credits- 15
Fourth Year
Fall
- ANSC 351V Agricultural Animals of the World-3
- FSTE 2130G Survey of Food and Agricultural Issues-3
- BCHE 341 Survey of Biochemistry-4
- FSTE 425 Sensory Evaluation of Foods-3
- ANSC 301 Animal and Carcass Evaluation-3
Total Credits-16
Spring
- FSTE 331 Food Preservation-3
- Viewing the Wider World 5-3
- FSTE 429 Product Development-3
- Elective Course -5
Total Credits-14
Total Credits-120
University Financial Aid and Scholarship Services administers a broad spectrum of grants, scholarships, work-study funds, and loans in an attempt to meet the financial needs of NMSU students.
Students applying for financial aid must complete the Free Application for Federal Student Aid (FAFSA). Students must submit the FAFSA every year. The information reported on the FAFSA calculates a student’s Expected Family Contribution (EFC). The EFC is an index number used to determine your eligibility for federal financial aid. The formula that establishes the EFC is instituted by law and considers your family’s taxed and untaxed income, assets, and benefits (such as unemployment or Social Security).
NMSU uses the EFC to determine your financial aid award. Some college scholarships also require an EFC. All information provided to the University Financial Aid and Scholarship Services is confidential.
General Eligibility Requirements
- Having a high school diploma or recognized equivalent such as a General Education Development (GED) certificate or
- Completing a high school education in a home-school setting approved under state law or
- Achieving a passing score on an independently administered ATB test approved by the Education Department as a student who first enrolled in an eligible program of study before July 1, 2012, without a high school diploma, recognized equivalent, or did not complete homeschooling, and could continue to qualify based on completing 6 credit hours from that eligible program.
- Being a U.S. citizen or eligible noncitizen (state-funded scholarships are available to undocumented students).
- Having a valid Social Security number. If you do not have a Social Security number
- Meeting satisfactory academic progress (SAP).
- Signing a statement on the FAFSA certifying that you will use Federal student aid only for educational purposes.
- Certifying that you are not in default on a loan under any title IV or HEA loan program, and have not exceeded annual or aggregate loan limits, and you are not liable for grant overpayment.
- Food Technologist
- Food Microbiologist
- Sensory Scientist
- Food Chemist
- Inspector
- Production Supervisor
- Food Engineer
- QA/QC Specialist
- Research Chef
- Product Developer
- Food Analyst
- Food Plant Manager
- Flavorist
- Extension Specialist
