University of North Dakota

What you'll study

This programme builds a foundation in basic sciences and applies them to food systems. Core topics typically include food chemistry, food microbiology, food processing and preservation, sensory evaluation, food safety and sanitation, quality assurance, packaging, and product development. Students study biochemistry and microbiology to understand spoilage and foodborne pathogens, and take engineering-oriented courses that cover unit operations used in food manufacture.

Courses are delivered through lectures and extensive laboratory sessions, where students learn analytical techniques, microbial culturing, sensory testing methods and pilot-scale processing operations. The curriculum usually culminates in a senior capstone or research project that involves formulation, processing trials, shelf-life testing or quality assessment.

• Food chemistry and analysis
• Food microbiology and safety (including HACCP principles)
• Food processing and engineering fundamentals
• Product development and sensory evaluation
• Food packaging and preservation technologies
• Statistics and experimental design for food research
• Laboratory techniques and instrumental analysis
• Senior design project or internship experience

Entry requirements

Admission to the programme normally requires a secondary school completion certificate or equivalent with a strong background in mathematics, chemistry and biology. Typical applicants have completed college-preparatory coursework including algebra and chemistry; prior coursework in physics and advanced mathematics is beneficial. The University of North Dakota evaluates applicants holistically, taking into account grades, coursework rigor and relevant experience.

Applicants whose first language is not English are required to demonstrate English proficiency through accepted qualifications. Transfer applicants from community colleges or other universities are considered and may receive credit for completed science and general-education courses, subject to department evaluation.

Career prospects

Graduates of the Food Science and Technology programme enter a range of roles across the food and beverage sector and related fields. Common career paths include product development scientist, quality assurance or quality control specialist, food safety manager, sensory scientist, production supervisor, regulatory affairs associate and technical sales or applications specialist. Graduates also pursue roles in ingredient and packaging companies, contract laboratories and government food inspection agencies.

Many graduates move into graduate study or research positions if they are interested in advanced technical roles or academic careers. The programme’s combination of laboratory skills, processing knowledge and industry-relevant project work helps students build practical experience valued by employers.

Why study at University of North Dakota

The University of North Dakota offers a science-focused environment with access to hands-on laboratory instruction and opportunities for applied project work. The programme emphasises experiential learning through lab classes, senior capstone projects and internships with regional food processors and agribusiness companies.

Students benefit from multidisciplinary collaboration across chemistry, microbiology and engineering disciplines, preparing them to tackle real-world food-systems challenges. The university’s connections with local and regional food industry partners support internship placements and applied research opportunities that help bridge classroom learning with industry practice.