Colorado State University

What you'll study

This programme combines chemistry, microbiology, engineering and sensory science to give a broad foundation in how foods are formulated, processed, preserved and evaluated. Core topics typically include food chemistry and biochemistry, food microbiology and safety, food processing and engineering principles, food quality and sensory evaluation, food packaging and shelf-life, product development and food law and regulatory issues.

Practical learning is emphasised through laboratory courses, pilot-plant and processing laboratory work, sensory panels and computer-based modelling. Students often undertake team-based product development projects, quality assurance case studies and opportunities for undergraduate research with faculty in areas such as food safety, novel processing technologies, functional ingredients and fermentation.

Entry requirements

Admission to the bachelor’s degree typically requires a secondary school completion or equivalent. Applicants should have strong preparation in maths, chemistry and biology; physics is useful but not always required. Universities in the US often consider a combination of academic record, recommended coursework, and extracurricular activities related to science or food systems.

International applicants must demonstrate equivalent secondary qualifications and provide evidence of English proficiency if their prior education was not in English. Transfer students from community colleges or other universities are considered; relevant college-level coursework in chemistry, biology and mathematics will support a transfer application.

Career prospects

Graduates with a degree in Food Science and Technology enter diverse roles across the food and beverage sector, ingredient suppliers and related industries. Common career paths include:

• Food technologist / product developer — designing and launching new food products
• Quality assurance and food safety specialist — ensuring regulatory compliance and food safety systems
• Sensory scientist or consumer insights analyst — running panels and interpreting consumer data
• Process engineer / production manager — scaling and optimising manufacturing processes
• Regulatory affairs or technical service roles — navigating food law and supporting customers
• Research and development or graduate study — pursuing advanced degrees in food science, nutrition, microbiology or related fields

Alumni find work in food manufacturers (large and SME), ingredient companies, contract research organisations, government food safety agencies and academic or private research labs. The practical training in the programme supports smooth transitions into internships and entry-level technical roles.

Why study at Colorado State University

Colorado State University is a land-grant institution with a long-standing commitment to agricultural and food sciences through its College of Agricultural Sciences. The university offers extensive hands-on facilities that support applied learning and industry-relevant experience, including food processing pilot-plant facilities, well-equipped analytical and microbiology laboratories, and sensory evaluation suites.

Students benefit from faculty who are active in research on food safety, processing technologies, ingredient functionality and consumer science, and from strong connections with regional and national food and beverage companies. The university’s extension and outreach networks create opportunities for internships, industry projects and community engagement. Career services and departmental advising help students plan internships, research experiences and graduate study pathways that align with their professional goals.