Food Science And Technology ((LINK))
23 March 2023 - This event will look at how to increase sustainability of sensory and consumer science research and testing via elements such as materials used, preparation methods, remote vs onsite testing, etc. This is a face to face event and will include speaker presentations, group discussions, and networking. It will be of interest to sensory and consumer scientists and their business partners.
Food Science and Technology
IFST has published this Food Safety Knowledge Hub to consolidate advice, regulations and practical guidance on the topic of food safety. By providing easy access to trusted resources we aim to support stakeholders and consumers in enabling this.
The food science and technology curriculum produces graduates who are well prepared to work in the public or private sector. Students learn the chemistry, microbiology, engineering, safety and nutrition of food as it is processed, packaged, distributed, stored and consumed.
Each student is required to complete an internship to gain hands-on, practical experience in the food industry. Juniors and seniors work part time or over the summer in industry jobs and earn credit for the learning experience. Students work with the industry coordinator to ensure they find the internship that is right for them.
The Food Science and Technology Club, Citation Needed and Know Food Waste provide excellent opportunities for food science students to meet peers with common interests and to develop leadership, scientific communication and networking skills. Additionally, the Food Science Honorary Phi Tau Sigma Buckeye Chapter is an opportunity available to undergraduates that have completed many of their core classes. These clubs attract both undergraduate and graduate students; members gather to share employment experiences, connect with faculty and participate in social events.
Food science and technology graduates feed the world. We work in the food industry, in academia and in government positions to produce safe, sustainably-produced, health-promoting food. Graduates are employed all over the world by companies of all sizes, and hold such titles as president, senior vice president for research, vice president for regulatory affairs and product safety, director of research and development, director of food microbiology and safety, product development manager, plant manager, product development scientist, food technologist, quality control supervisor, senior food process engineer, food safety inspector, and professor.
Graduates have the option of joining the workforce, pursuing an advanced degree in a food-related area of study, or attending professional school, such as veterinary, medical, dental, pharmacy or optometry school. We place over 95% of our graduates within six months of graduation.
Established in 2020, the Department of Food Science and Technology aspires to develop a world-class training, research, and outreach program that leads the nation in shaping the future direction of the food science profession, while innovatively meeting the current and emerging needs of stakeholders. The department is invested on unique high impact education and research programs that apply contemporary and novel technologies in food processing, food safety and quality, and sustainability.
Aggies from Food Science & Technology department have a competitive edge for positions in food industry, regulatory agencies and graduate school opportunities, with an almost 100% job or professional placement within a year of graduation.
What can I do with a FST degree?Students with a B.S. degree in Food Science can work in government agencies, food industry, or research institutions. Industry positions include production manager, quality control manager, technical service leader, sales representative, regulatory affairs manager, new products innovation manager, health inspection, and research and development. The degree also prepares students for graduate study in Food Science and Technology and related fields. According to IFT's 2017 Employment & Salary Survey Report, the median salary for professionals working in the science of food is $92,000. Food science graduates entering the field received a median salary starting at $50,000.
A large number of food industries are located in and around Los Angeles, providing plenty of job opportunities for Food Science graduates. All of the graduates from the Food Science program in previous years are currently employed with various food industries and federal and state government agencies. A few of our graduates are employed with companies such as Amazon, Kellogg, Sunkist, Herbalife, and Gold Coast Ingredients.
Cal State LA food science program works closely with the Southern California Institute of Food Technologist (IFT) Section (SCIFTS). SCIFTS is the largest regional section of IFT, which provides opportunities for student scholarships (see Student Achievements), travel funds to professional conferences, product development competition, college bowl, industry tour, etc. Its monthly dinner meetings are great opportunities for students to connect with future employers, advisors, and collaborators.
The program faculty are experts in Food Microbiology (safety) and Food Chemistry (quality). Other faculty members are industrial professionals and have expertise and first-hand experience in the specific fields they teach such as quality assurance, food laws and regulations, food product development, and food safety programs.
The Food Science and Technology program at Cal State LA has excellent laboratory facilities. The program is well equipped with three teaching and research laboratories where students work on projects that have real world applications in food science.Research
The FST program also hosts an IFT chartered student organization, Food Science and Technology Association, which actively participates in regional college bowl and new food product development competitions.
The food science and technology major leads to a career that involves all aspects of agricultural food materials---from the time they leave the farm until they are used by the consumer. Students apply food science (food chemistry, food microbiology, food processing, etc) and basic sciences (physics, chemistry, biochemistry, etc) to the processing, preservation, evaluation and distribution of food.
The food industry is one of the largest manufacturing industries in the world and is growing steadily as consumer demands for convenient, safe and nutritious food/beverages grows. More emphasis is currently placed on the safety of the food supply as well as new energy-and-cost efficient technologies such as ultrafiltration, reverse osmosis, heat pump drying and more. With all of these advancements, highly-trained food scientists with technological expertise are increasing in demand.
The College includes dairy, meat and fruit and vegetable processing plants which provide students with valuable hands-on experiences in regards to food processing and food safety. The processing plants also offer internship and management opportunities for students to gain additional work experience.
First, I was very involved in the new product development process. As a whole, the Test Kitchen serves as the eyes and hands of the consumer during this process. From the very inception of a product concept, my team was able to provide valuable consumer insights. I worked on innovation projects for several different new products where I was able to provide research on consumer data and food trends. Additionally, I conducted several different market assessments, where I actually went out into several different marketplaces to see what consumers had available to them in certain product categories and the messaging around those products. Finally, I conducted application testing of new products to test their performance in a kitchen setting to mimic consumer use in the home.
One of my largest duties, and perhaps most exciting, was recipe testing! Landolakes.com is home to nearly 5000 recipes, and each quarter the Test Kitchen adds new recipes to that collection. These are recipes that are developed in the Test Kitchen and then thoroughly tested to ensure strong, fail-proof recipes every time. During my internship, I was able to test over 30 different recipes, ranging from Thanksgiving turkey and Christmas cookies to pie, cakes, and just about everything in between. Land O'Lakes utilizes a rigorous testing procedure that involves precise measurements and documentation, as well as taste panels to evaluate the final recipe as a whole. This not only strengthened my skills and confidence in the kitchen, but also stretched my food science and ingredient knowledge and expanded my ability to describe and evaluate products in a culinary manner. At the end of this process, I was able to participate in the final recipe photography shoot, allowing me to experience the entire life cycle of a recipe, from concept to publication.
As a whole, this experience has been nothing short of a dream for me. I have always love baking, cooking, experimenting, and just being in the kitchen. This unique opportunity at Land O'Lakes gave me the chance to combine these passions of mine with my major. Everyday was different, working with new products, new teams, or new recipes, providing me with such a wide breadth of experiences for my future in the food industry. And lots of tasty new treats to try along the way!
According to 2015 data in the Bureau of Labor Statistics Occupational Outlook Handbook, Minnesota ranks at the top of the list for highest level of employment, highest concentration of jobs and top paying jobs for food scientists. Wisconsin also ranks high in employment level.
Students majoring in food science and technology can look forward to careers as food scientists, food technologists, food science quality managers, research and development scientists and more at companies like Cargill, Ecolab, Sargento Foods, Inc., Foremost Farms USA, Agropur, Inc., and CHS Inc. 041b061a72