Ohio State University’s BS in Food Science and Technology provides students with an interdisciplinary education in chemistry, microbiology, nutrition, and engineering as they apply to food systems. Students learn to develop, test, and improve food products while ensuring safety and quality. Courses emphasize food chemistry, processing, sensory analysis, and regulatory compliance. With access to state-of-the-art labs and partnerships with industry leaders, students engage in research and internships that prepare them for careers in product development, food safety, quality assurance, and regulatory affairs.
Development and shelf-life testing of a plant-based snack
Microbiological analysis of packaged vs. fresh produce
Nutritional label creation for a student-designed food product
Formulation of a low-sugar beverage with sensory testing
Packaging material comparison for spoilage prevention
Food safety protocol design for small-scale food producers
Research on probiotic viability in dairy vs. non-dairy systems
Allergen testing methodology for bakery products
Capstone: R&D plan for a sustainable protein bar
Experiment on pH and acidity effects in food preservation
Survey on college student preferences in alternative meat
HACCP (Hazard Analysis Critical Control Point) implementation plan
Sensory panel design and data analysis for new dessert flavors
Regulatory report on FDA compliance for food labeling
Study on food irradiation and consumer perceptions
Marketing pitch for functional food targeting athletes
Thermal processing analysis of canned vegetables
Documentation of GMP (Good Manufacturing Practices) audit
Comparison of emulsifiers in plant-based dressings
Shelf-stability experiment with natural preservatives
Drive food innovation, safety, and sustainability with OSU’s forward-looking Food Science program.
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