Course Overview

The Food Science program at the University of Maryland at College Park is designed to provide students with a comprehensive understanding of the science behind food production, safety, and innovation. The curriculum integrates principles of chemistry, microbiology, and engineering to address challenges in food quality, nutrition, and sustainability. Unique features include hands-on laboratory experiences and opportunities to engage in cutting-edge research on food safety and product development.

Career Prospects

Graduates of this program are well-prepared for diverse roles in the food industry, government agencies, and research institutions. They contribute to ensuring food safety, developing new food products, and improving nutritional standards. The program emphasizes practical skills and industry connections, enhancing employability.

Key Faculty and Staff

The program is supported by a team of experienced faculty with expertise in food microbiology, food chemistry, and food processing. While specific names are subject to change, the department is known for its commitment to research and student mentorship.

Unique Facilities and Partnerships

Students have access to state-of-the-art laboratories and pilot plants for food processing and analysis. The university collaborates with industry leaders and government organizations to provide internships, research opportunities, and real-world problem-solving experiences.