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Bachelor of Science
Food Sciences: Nutrition/Dietetics (B.S.)
Food Science is simply the science of food, involving chemistry, biology/microbiology, nutrition, and engineering principles applied to food.
Essentials of Human Nutrition - Lab
Gain Hands-On Experience
Food Science is the use of science and engineering principles to study food, its preservation, and processing. The Food Science degree prepares students to work in food product development, food processing, quality assurance, and regulatory agencies in food safety, or to enter graduate school. With proper emphasis and course selection, students can also prepare for entrance into dietetic or health science programs. Students in this program will study food chemistry and microbiology; food processing and safety; and the analysis of food using chemical, physical, and sensory techniques.

This emphasis allows those students with an interest in Dietetics to enroll in the Food Science program, with the possibility of transferring to the Dietetics program at Idaho State University (ISU). After three years at BYU-Idaho, students may apply to the ISU program for year four to complete a Dietetics degree (a 3+1 collaborative program). Alternatively, students may elect to remain at BYU-Idaho for year four to complete Food Science degree requirements, along with a strong emphasis in nutrition.

Highlighted Career Paths

Graduates with a degree in Food Sciences, with an emphasis in Nutrition/Dietetics, have a wide array of rewarding careers before them. Check out some of the top careers students get with this degree or explore more career options in I-Plan.
Food Product Development
Collaborate with a team to create new or improve existing food products with respect to novelty, quality, safety, affordability, and/or nutritional content.
Quality Assurance/Food Safety
Monitor and ensure the quality and safety of food products for consumer markets utilizing scientific methods and techniques.
Sensory Science
Apply principles of sensory evaluation (taste testing) to characterize food attributes (aroma, taste, texture) and test food products for consumer appeal.
Food Processing/Engineering
Oversee/manage daily plant operations; improve and design efficient, sustainable food processes and packaging operations; scale up new processes/products for large-scale plant production.
Conduct research in a university, government, or industry setting to develop new technologies, ingredients, or processes that enhance the quality, safety, and nutrition of foods.
Work within a government agency (e.g., FDA, USDA) to ensure safe and adequate processing of food products and to help establish public policy that improves food safety and quality.

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