The University of Nebraska-Lincoln, the flagship public research university in Nebraska, was chartered in 1869 and is an educational institution of international stature. Nebraska, a member of the Big Ten Conference and the Big Ten Academic Alliance, is classified within the Carnegie “R1: Doctoral Universities – Highest Research Activity” category. Nebraska is also a land-grant university and a member of the Association of Public and Land-grant Universities. The university is accredited by the Higher Learning Commission of the North Central Association of Colleges and Schools.
The Department of Food Science and Technology at Nebraska is housed in the College of Agricultural and Natural Resources and provides an engaging, student-focused, science-based educational environment in which students thrive, grow, and prepared to solve the challenges in providing a safe, nutritious, and high quality food supply to an ever growing population.
The Department of Food Science and Technology's education programs trains students to find career opportunities with food processing firms, government agencies, and educational institutions. Types of positions available to food science and technology graduates include product development, quality assurance, food plant management, food research, food marketing and sales, education and extension. The major curriculum includes a balance of courses in food science, biological sciences, physical sciences, mathematics, social sciences, and humanities.
Food science courses include food processing, food engineering, food analysis, food chemistry, food microbiology, nutrition, quality assurance, and commodity processing courses. This program is designed to allow the student to develop an area of emphasis that fits their career goals by providing technical elective hours that are chosen by the student. Students may participate in an internship program that provides summer employment in the food industry.