Bachelor's in Food Science

Brigham Young University (BYU) stands as a distinguished private research university affiliated with The Church of Jesus Christ of Latter-day Saints. BYU has established itself as a prominent institution located in Provo, Utah. With a strong emphasis on combining academic excellence with spiritual growth, the university offers a wide range of undergraduate and graduate programs across diverse fields, including arts, sciences, business, engineering, and more. BYU's unique approach to education blends rigorous academic pursuits with a commitment to fostering moral and ethical values. The campus culture is characterized by a strong sense of community and a dedication to service, creating an environment where students can flourish both intellectually and personally. With a focus on engaging in meaningful research and contributing positively to society, Brigham Young University equips graduates to excel in their chosen careers while upholding principles of faith, integrity, and character.

Evaluate and explain the chemical changes occurring during food processing and storage, including reactions involving carbohydrates, protein and fats, and demonstrate proficiency in using laboratory techniques common to basic and applied food chemistry. Assess and differentiate the role of microorganisms in food processing, food preservation, and food safety with respect to pathogenic, spoilage, and fermentative microorganisms, and apply the basic elements of sanitation and quality assurance programs to understand and control microbial effects in food to ensure the safety of food. Describe and apply principles of engineering as they relate to converting agricultural commodities to the finished products seen on the grocery store shelf. Apply the principles and various facets of food science, including quality assurance and sensory evaluation, in practical situations, problem solving, and product development. Demonstrate the skills that lead to success in a food science career, including oral and written communication, problem solving, use of library resources, evaluating information, time management, leadership, ethical decision making, and life-long learning.