Course Overview

The Food Science and Technology program at Virginia Polytechnic Institute and State University (Virginia Tech) is designed to provide students with a comprehensive understanding of the science behind food production, safety, and innovation. The curriculum emphasizes the application of biological, chemical, and physical principles to the study of food systems, preparing students to address challenges in food safety, product development, and sustainability.

Unique features of the program include hands-on learning through laboratory courses and research opportunities, as well as a focus on real-world applications in food processing and quality assurance. Students are encouraged to engage in interdisciplinary projects that tackle global food security issues.

Career Prospects

Graduates of this program are well-equipped to pursue careers in various sectors of the food industry, including product development, quality control, and regulatory affairs. The program’s strong emphasis on practical skills and industry connections enhances employability in both private and public sectors.

Key Faculty and Staff

The program is supported by a dedicated team of faculty with expertise in food microbiology, food chemistry, and food engineering. Notable faculty members include researchers who are leaders in food safety and innovation, contributing to advancements in the field through published research and industry collaboration.

Unique Facilities and Partnerships

Virginia Tech offers state-of-the-art facilities for food science students, including specialized laboratories for food processing, sensory analysis, and microbiology. The university also maintains strong partnerships with industry leaders and government agencies, providing students with opportunities for internships, research projects, and networking.