Course Overview

The Food Science and Technology program at The University of Arizona is designed to equip students with the scientific and technical skills needed to address challenges in food production, safety, and innovation. The curriculum focuses on the application of chemistry, biology, and engineering principles to improve food quality, develop new food products, and ensure food safety standards. Unique features include hands-on laboratory experiences and opportunities to engage in cutting-edge research on food sustainability and health.

Career Prospects

Graduates of this program are prepared for diverse roles in the food industry, government agencies, and research institutions. They are equipped to tackle issues such as food security, nutritional enhancement, and regulatory compliance, with strong demand for professionals in this field due to growing global food safety concerns.

Key Faculty and Staff

While specific faculty names are subject to change, the program is supported by experts in food microbiology, food chemistry, and food engineering within the College of Agriculture and Life Sciences. Faculty often collaborate with industry leaders to provide students with real-world insights.

Unique Facilities and Partnerships

The University of Arizona offers access to state-of-the-art food science laboratories and pilot plants for practical training in food processing and safety testing. The program also benefits from partnerships with local and national food industries, providing students with internship opportunities and industry connections.