What to Expect

Food science students learn how to ensure that the rest of us eat the safest, tastiest food possible.

Jeff Bohlscheid has always been fascinated with the way food behaves when it's prepared and cooked. "I was very interested in flavors and winemaking, so I eventually returned to college where I completed a chemistry degree and then went on to graduate school," he says.

Bohlscheid had a difficult time in graduate school because he hadn't been a food science undergraduate student. Although his chemistry degree helped, there's a lot more to food science than chemistry.

"The major problem is that the graduate program assumes one has a background in food science," he says. He didn't have that background and had to spend time catching up.

"Food science is a combination of agriculture, biology, chemistry, biochemistry, some physics, some engineering and some psychology -- all very neat subjects when combined together," says Bohlscheid.

Shane Patelakis took a master's degree in food science. He remembers his undergrad years fondly.

"We had courses such as product development and food analysis," says Patelakis.

Getting into the industry is tough, so the best type of food science program is one that offers a co-op option.

"The major hurdle is getting your foot in the door," Patelakis says. "I would turn down an offer from a better school in favor of one which offered co-op -- without the work experience, no one will hire you, so you have to get in any way you can."

Undergrads can expect to have about two to three hours of homework per night.

How to Prepare

Read trade journals and contact trade organizations, such as the Institute of Food Technologists. Get involved in departmental clubs and activities.

"Work hard in math!" Bohlscheid says. "It's worth it, believe me."