The Food Science option is a B.S. degree program of study that integrates food science, chemistry, physics, biology and microbiology in an applied manner. The curriculum is intended to give a firm foundation in science and technology associated with food product development and food processing as they relate to the human body. Students majoring in both food science and nutrition have a common curriculum in their freshman year. Beginning in their sophomore year, students take specialized courses in food science and related areas. Upon graduation, several career options are available to those majoring in food science. These include research and training programs in the food industry, opportunities in teaching and research, and administrative careers in food and related industries. The program offers excellent preparation for graduate study in food science, nutritional science or several related areas. This program is Approved by the Committee on Higher Education Review Board(HERB), Institute of Food Technologists, Chicago, IL, the national accrediting body of undergraduate food science programs across the United States.