B.S. Food Science and Technology

Do you want to develop new food products, test recipes, implement sustainable processes in food and agriculture, and enhance the safety of food?
Degree Type Bachelor of Science
Careers & Salaries Annual Employment Report
Delivery On Campus

Real-world science makes food healthier, tastier and safer! UW-Stout's Bachelor of Science degree in Food Science and Technology prepares you for a rewarding career. Our graduates work as food technologists, food scientists, technical consultants, product development managers and research and development (R&D) directors for food manufacturers, scientific research labs and government agencies.

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Program Overview

View program plans, credit requirements and course descriptions.
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Our academic program incorporates principles and concepts in the physical, biological and engineering sciences, and applies them to the scientific and technological aspects of food analysis, safety, development and processing. If you are interested in integrating these various disciplines to assure a high quality, safe and nutritious food supply, then we can help you achieve your goal.  You will graduate with the skills and knowledge in:

  • Organic chemistry and microbiology
  • Nutrition and food analysis
  • Sensory evaluation
  • Quality management in food processing
  • Food marketing and management
  • Human relations and organizational leadership

Our program combines the sciences of chemistry and microbiology — with engineering and nutrition — all centered around food. You will study basic science and applied aspects of food and food ingredients in our innovative classes and through challenging, fun hands-on experiences.

Use the Request Information form to receive a program summary and learn more about the Bachelor of Science degree in Food Science and Technology.

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Labs & Facilities

The Department of Food and Nutrition houses the following facilities:

  • three fully functional test kitchens
  • an experimental foods laboratory
  • a food production management laboratory
  • a sensory evaluation laboratory
  • a research laboratory
  • a food processing laboratory
  • a dietetic assessment laboratory
  • a human performance laboratory

Each kitchen accommodates up to 22 students. The food processing lab is equipped with a Groen cook/chill system with pump/fill station and Dixie vacuum can sealer, a vertical batch retort for canning, and an extruder.

Objectives & Outcomes

The Food Science and Technology program consists of three sections of study.

  1. General Education (43 credits)
  2. Major Studies (59-62 credits)
  3. Electives, Minor or Student-Designed Concentration (15-18 credits)

Start off running with either our “Food Science as a Profession” or “Farm to Fork: Food Issues” courses.

The major studies section will satisfy your scientific and analytical appetite with more than 14 food-related courses, including food and organic chemistry, nutrition, food engineering, sensory evaluation, food quality and food processing.

The third section gives you great flexibility. Customize your degree program, add a minor, designate general transfer credits as electives, or do all of the above.

Refer to the Program Overview link for details on the complete program and a suggested four-year sequence plan, as well as recommended electives for planning a student-designed concentration.

Career Opportunities

With our Food Science and Technology degree, you can develop new food products with the opportunity to solve real-world problems. The program’s field experience/independent study/co-op component provides an excellent hands-on opportunity to affirm your interest area. Our graduates pursue many fields of interest:

  • New product development
  • Food business management
  • Ingredient technology
  • Food safety
  • Food analysis
  • Process development
  • Technical consulting
  • And more
FST Advisory Board

2018 FST Advisory Board

Emily Brehm Application Engineer GEA
Rudy Carlson Manager Conagra
Eugene Dust Senior Extrusion Technologist Buhler Group
Tom Guerin VP Research and Development Kerry Ingredients
Taejo Kim Assistant Professor UW-Stout
Eun Joo Lee Associate Professor, Graduate Program Director UW-Stout
Pranabendu Mitra Assistant Professor UW-Stout
Nick  Radzinski Food Scientist Brakebush Brothers, Westfield, WI
Cynthia  Rohrer Program Director  
Dan Tolan Plant Engineer Manager Bush Bros

    Food Science and Technology

    All Food Science and Technology News

    Graduate Q&A: Jay Flanery

    A Q&A with one of the 750 students who received a diploma Dec. 14 at UW-Stout:

    Student going full speed with summer training, Leinie’s internship

    The summer of 2019 has been anything but a time to relax for Mike Friedman, who will be a senior this fall at University of Wisconsin-Stout.

    Former professor’s research contributed to 1960s space race

    During the recent 50th anniversary of U.S. astronauts becoming the first to walk on the moon, historians paid tribute to the accomplishment.