<p>I'd really like to major in food science(and technology) but my college doesn't offer it and I don't really want to leave yet... I'm very interested in pursuing a phd in the field at a different school though. What undergraduate majors would provide the best foundation for graduate school in food science?</p>
<p>I'm thinking of biochemistry with lots of industrial design electives. My school offers a nutrition science, biochem+biophysics, biotechnology, and biomedical engineering majors.</p>
<p>You want to look into chemical engineering. that will give you the process design knowledge to do food. Biochemistry has alot of irrelevant theory of genetics and structure that you have to take.</p>
<p>hmm, chemical engineering does seem like a better major to transition into food science from. Just one last question though, do food science grad school admissions prefer Food science majors over other majors or is it roughly the same provided that both have rigorous coursework?</p>
<p>You really needn’t worry about the major on your diploma, graduate admission committees may care about the specific courses that you took, but they won’t ever care which university requirements it fulfilled. If you want to study food science, look at graduate programs for the field and undergraduate departments specific for food science to see what sort of things you should know and take classes based on that. Chemical engineering may be a decent enough track, but it may not be. Another good idea would be to contact directors of graduate studies in the Phd programs you would hope to enter and get their advice. Their email addresses should be easy to find on admission websites.</p>
<p>[Food</a> Science and Technology : Professional and Career Resources : Food and Nutrition Information Center](<a href=“http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=2&tax_subject=270&topic_id=1341]Food”>http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=2&tax_subject=270&topic_id=1341)
[IFT.org[/url</a>]
[url=<a href=“http://foodsci.wisc.edu/grad/]Graduate”>Graduate Labs – Food Science]Graduate</a> Study in Food Science](<a href=“http://www.ift.org/]IFT.org[/url”>http://www.ift.org/)
[Admissions</a> — UC Davis Food Science & Technology](<a href=“http://foodscience.ucdavis.edu/grad/admission-criteria/]Admissions”>http://foodscience.ucdavis.edu/grad/admission-criteria/)
[Applying</a> For Admission](<a href=“http://foodscience.cornell.edu/cals/foodsci/academics/graduate/applying-for-admission.cfm]Applying”>http://foodscience.cornell.edu/cals/foodsci/academics/graduate/applying-for-admission.cfm)</p>
<p>mechanical. </p>
<p>but what area of food science do you want to pursue?</p>
<p>I’ve been looking at admissions websites for grad schools and it looks like they actually prefer majors from hard sciences and engineering, although I might just be reading what I want to out it. </p>
<p>As for specific fields, I’m still very unsure but I’m kind of leaning toward sensory science or enology/micrbio food science. I think the engineering side is the most suited for jobs outside academia, and with the influx of premed students going into applied science fields I might have to go into industry for a job.</p>