University of Arizona

What you'll study

This four-year undergraduate programme combines core science with applied food technology and industry-focused practicum. You will study the fundamentals of food chemistry, food microbiology, and food engineering, alongside courses in nutrition, sensory evaluation and food law. Practical laboratory work, pilot-scale processing experience and a capstone or research project are central components.

• Core science: general and organic chemistry, biochemistry, microbiology, and statistics that underpin food science.
• Food technology and processing: unit operations in food processing, food engineering principles, thermal and non-thermal processing, preservation and packaging technology.
• Safety and quality: food safety management systems, HACCP principles, food microbiology, pathogen control and quality assurance methods.
• Product development and sensory science: formulation, ingredient functionality, sensory evaluation methods and consumer testing.
• Regulation and business: food law and regulatory affairs, supply chain considerations and principles of food entrepreneurship and marketing.
• Applied learning: laboratory courses, pilot plant or processing lab experience, industry internships, and a senior capstone or undergraduate research project.

Entry requirements

Applicants should have a high school diploma (or equivalent) with a strong background in mathematics and science. Typical preparation includes chemistry and biology, algebra or precalculus, and recommended coursework in physics and calculus. Admissions decisions consider the overall academic record, strength of science prerequisites and other achievements.

• Recommended academic background: high school chemistry and biology; algebra and preferably precalculus or calculus; laboratory experience is advantageous.
• Testing: standardised tests (such as SAT or ACT) may be optional depending on current university policy; applicants should check the university's admissions guidance.
• Transfer applicants: submit college transcripts and documentation of completed prerequisites; community college coursework in chemistry and microbiology is commonly accepted when equivalent.
• International students: proof of English language proficiency (TOEFL, IELTS or equivalent) is required as per university regulations, plus evaluation of international credentials.
• Additional considerations: relevant extracurricular experience, internships, or work in food-related settings can strengthen an application.

Career prospects

Graduates enter a wide range of roles across the food, beverage and allied industries, government agencies, and research institutions. The programme prepares students for both technical and managerial positions, and for postgraduate study.

• Food scientist or technologist working on formulation, ingredient functionality and shelf-life studies.
• Quality assurance/quality control specialist and food safety auditor implementing HACCP and compliance systems.
• Product development scientist or sensory scientist in consumer product companies and ingredient suppliers.
• Process engineer roles in food manufacturing and pilot-scale production facilities.
• Regulatory affairs specialist or compliance officer dealing with labelling and food law.
• Roles in government food safety agencies, public health, and extension services.
• Pathways into graduate study (MSc/PhD) in food science, nutrition, food engineering or related fields, and into business roles such as product management.

Why study at University of Arizona

The University of Arizona offers this programme within a land-grant research environment that emphasises applied science and industry engagement. Students benefit from hands-on laboratory and pilot-scale processing facilities, opportunities for internships with regional and national food companies, and access to interdisciplinary research across chemistry, engineering and nutrition.

• Applied facilities: laboratory courses and pilot processing experiences give practical skills sought by employers.
• Industry connections: partnerships with food and beverage businesses in the region support internships, practicum placements and career networking.
• Research opportunities: undergraduate involvement in faculty-led research projects in food safety, preservation and product innovation.
• Career support: campus career services and college-level advising help students prepare for professional certification, job placement or graduate study.