Food Science and Technology - Science and Technology
Bachelor of Science – B.S.
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Undergraduate
About the Program
Gain a fundamental understanding of food by exploring biochemistry, food processing, safety, and packaging. This option, approved by the Institute of Food Technologists (IFT), combines scientific concepts with theoretical applications. Elective courses expand beyond the foundational required courses and prepare students for careers as food chemists, food microbiologists, or food-processing technologists. It is also a good fit for those interested in advanced degrees in science or technology.
The Polytechnic Approach
Join your passion for science with a love of food. Evaluate food safety processes and their impact on public health. Study how food packaging affects preservation and inform choices for optimal shelf-life. Delve into the complex field of food processing and understand the countless factors that transform ingredients into consumer goods. Finally, use your scientific background to help a team develop a new, innovative and improved food product from scratch. Here, you do not simply learn food science – you practice it. With this robust experience, you will graduate ready to take on careers across the food industry.
Career Outcomes
Courses
This option is designed for students seeking a rigorous scientific foundation in food science, focusing on theoretical and practical applications. The program emphasizes scientific principles underlying food chemistry, microbiology, and processing technologies. It includes specialized electives that prepare students for roles as food chemists, microbiologists, or processing technologists, and is also well-suited for those aiming to pursue advanced degrees. This option provides a deep dive into the scientific aspects of food technology, equipping students with the expertise needed for technical and research-oriented careers in the food industry.
Featured Faculty
Yang teaches several food safety and microbiology courses, such as Food Safety and Current Issues, Unit Operations in Food Processing I, Hazard Analysis and Critical Control Point and Food Microbiology. Besides his academic experience, Yang has also worked for Nestle.Xu Yang Associate Professor
Polytechnic Experiences
FST Students Shine in National Competition
Cal Poly Pomona students shone on a national stage in July at an intercollegiate food science and technology competition. A team of seven undergraduate students took second place in the College Bowl competition at the Institute of Food Technologists (IFT) Food Improved by Research, Science, and Technology (FIRST) annual event and expo in Chicago. The competition tested students’ knowledge of food science and technology, the history of foods and food processing, food law, and general food-related trivia.
