Food Science and Technology

Food Science and Technology

Student researcher holds two red Petri dishes up to the light.
Join the industry that helps ensure a safe, nutritious and wide variety of food choices for consumers. Combining biological sciences, physical science, food science, math and social sciences, this program covers it all—from food chemistry and product development to processing and food safety. Learn the scientific background of food and the technologies that protect, preserve and enhance it.

The Nebraska Difference


State of the art teaching labs and classrooms


Classes taught by full-time food science faculty


Over $70k in scholarships awarded each year

Student researcher dropping colorful gelatin fish into a bucket

Program Features

Experiential Learning  

Gain hands-on experience through part-time paid positions in the department’s pilot plants or conduct an undergraduate research project in one of the faculty research labs.

Education Abroad Possibilities 

Broaden your worldview by studying in China or Brazil on one of our faculty-led education abroad experiences.

Student Involvement 

Join fellow food science students to take advantage of leadership and mentoring experiences. Work together to gain a greater knowledge of all aspects of food science. Popular activities include the Food Science Club and participating in national product development competitions.

Student researcher at a lab counter, filling cells from a pipette.

Notable Courses

Introductory Food Science (FDST 101)

Food composition, safety, processing, packaging, labeling, product development, food marketing and related topics.

Food Composition and Analysis (FDST 205)

Components of foods, their structures and their role in the functional and nutritional properties of foods. Chemical methods for determination and characterization of food components.

Heat and Mass Transfer (FDST 363)

Fundamentals of food engineering, including materials and energy balances, fluid mechanics, heat transfer and mass transfer.

Food Microbiology (FDST 405)

Nature, physiology and interactions of microorganisms in foods. Food plant sanitation and criteria for establishing microbial standards for food products.

Sensory Evaluation (FDST 430)

Food evaluation using sensory techniques and statistical analysis.

Food Product Development Concepts I (FDST 460)

Develop a commercially viable food product using chemical, microbiological and sensory analysis principles and marketing and packaging sciences.

Huskers Do Big Things


  • Quality assurance intern, Ardent Mills, Kenosha, Wisconsin
  • Food safety intern, Land O’Frost, Lansing, Illinois
  • Lab intern, Pro-Pet LLC., St. Marys, Ohio
  • Product development intern, Cambell Soup Company, Charlotte, North Carolina
  • Quality chemist intern, Cargill, Wahpeton, North Dakota
  • Quality intern, ConAgra Foods, Marshall, Missouri


  • Associate food scientist, International Spices, Fremont, Nebraska
  • Quality assurance, Hormel Foods, Rochelle, Illinois
  • Lab technician, Sensory Effects, Lincoln, Nebraska
  • Quality assurance/food safety specialist, Smithfield Farmland, Wichita, Kansas
  • Quality development associate, ConAgra Brands, Russellville, Arkansas
  • Leadership development program, Ardent Mills, Denver, Colorado

Graduate Schools

  • M.S. Food Science, Kansas State University
  • M.S. Complex Biosystems, University of Nebraska–Lincoln
  • M.S. Food Science, Cornell University
  • Dentistry, University of Iowa
  • Doctor of Pharmacy, University of Nebraska Medical Center

Have Questions? We're Here to Help

If you have questions about the Food Science and Technology major or navigating the application process, contact us.

Sarah Gergen portrait
Contact Name
Sarah Gergen
Contact Title
Student Services Coordinator