The study of food science incorporates real-life aspects of chemistry, physics, microbiology, and engineering to solve today’s global and local food problems. The curriculum emphasizes high-level technical competence while instilling communication, critical thinking, and problem-solving skills.

Housed in Babcock Hall, the food science major offers close contact with faculty and instructors, opportunities to conduct research, skill-building extracurricular activities, networking with industry professionals, and access to the modern Food Application Lab and a commercial dairy processing plant that manufactures the campus’ famous Babcock ice cream.

With a nearly 100% job placement rate, graduates are equipped to compete and succeed in a modern global economy. Students find career opportunities with corporations, government agencies, and nonprofits in product development, quality assurance/control, processing and engineering, technical sales, management, research, sensory analysis, and food law and regulations.

Learn through hands-on, real-world experience

Hands-on, practical learning is essential to the program, and laboratory courses are included at every level. A capstone course integrates earlier coursework, and students conduct a lab-based research project and analyze and present their findings. Students are encouraged to pursue internships to gain additional experience; many complete more than one before graduation. Some gain practical experience by working in the Babcock Dairy Plant, making consumer dairy products sold on campus. Others participate in undergraduate research projects on food quality, microbiology, chemistry, and food and health.

Build community and networks

Faculty teach courses at every level and are on a first-name basis with students. The Food Science Club student organization is active and provides students with leadership opportunities and connections to alums and industry professionals. Additionally, more than 40 companies recruit students annually, providing many links to professionals and job opportunities.

Customize a path of study

Students can select from lab-based elective courses focused on dairy, candy, meat, or fermented foods. The program also offers students the option to participate in honors in food science.

Make a strong start

A course for first-year students focuses on discovering food science and includes study skills, on-campus networking, resume writing, job interview skills, and learning from alums about career options.

Gain global perspective

Study abroad is encouraged and students can use the program’s roadmap to take advantage of summer and winter break study abroad opportunities or even a semester abroad with careful planning. Students can explore studying abroad as a Food Science major by utilizing the Food Science Major Advising Page. Students work with their advisor and the CALS study abroad office to identify appropriate programs.  

How to Get in

To declare this major, students must be admitted to UW–Madison and the College of Agricultural and Life Sciences (CALS). For information about becoming a CALS first-year or transfer student, see Entering the College.

Students who attend Student Orientation, Advising, and Registration (SOAR) with the College of Agricultural and Life Sciences have the option to declare this major at SOAR.  Students may otherwise declare after they have begun their undergraduate studies. For more information, contact the advisor listed in the Contact Box for the major.

University General Education Requirements

All undergraduate students at the University of Wisconsin–Madison are required to fulfill a minimum set of common university general education requirements to ensure that every graduate acquires the essential core of an undergraduate education. This core establishes a foundation for living a productive life, being a citizen of the world, appreciating aesthetic values, and engaging in lifelong learning in a continually changing world. Various schools and colleges will have requirements in addition to the requirements listed below. Consult your advisor for assistance, as needed. For additional information, see the university Undergraduate General Education Requirements section of the Guide.

College of Agricultural and Life Sciences Requirements

In addition to the University General Education Requirements, all undergraduate students in CALS must satisfy a set of college and major requirements. Courses may not double count within university requirements (General Education and Breadth) or within college requirements (First-Year Seminar, International Studies, Science, and Capstone), but courses counted toward university requirements may also be used to satisfy a college and/or a major requirement; similarly, courses counted toward college requirements may also be used to satisfy a university and/or a major requirement.

College Requirements for all CALS BS Degree Programs

Major Requirements

NUTR SCI/​A A E/​AGRONOMY  350 World Hunger and Malnutrition is recommended to fulfill the CALS international studies requirement.

Honors in the Major

Students admitted to the university and to the College of Agricultural and Life Sciences are invited to apply to be considered for admission to the CALS Honors Program.

Admission Criteria for New First-Year Students:

• Complete program application including essay questions

Admission Criteria for Transfer and Continuing UW-Madison Students:

• UW-Madison cumulative GPA of at least 3.25
• Complete program application including essay questions

How to Apply

The application is available on the CALS Honors Program website.  Applications are accepted at any time.

New first-year students with accepted applications will automatically be enrolled in Honors in Research. It is possible to switch to Honors in the Major in the student’s first semester on campus after receiving approval from the advisor for that major.  Transfer and continuing students may apply directly to Honors in Research or Honors in the Major (after approval from the major advisor).

Requirements

All CALS Honors programs have the following requirements:

• Earn at least a cumulative 3.25 GPA at UW-Madison (some programs have higher requirements)
• Complete the program-specific requirements listed below
• Submit completed thesis documentation to CALS Academic Affairs

Requirements

To earn honors in the major, students are required to take at least 20 honors credits. In addition, students must take FOOD SCI 681 Senior Honors Thesis and FOOD SCI 682 Senior Honors Thesis when completing their thesis project; please see the honors program page for more information.

University Degree Requirements 

Learning Outcomes

1. Clearly and effectively communicate, both verbally and written, to a diverse range of audiences including technical experts and a lay audience.
2. Apply quantitative problem solving and critical thinking skills in all aspects of food science.
3. Rigorously apply scientific principles and quantitative reasoning to solve food science problems (technical competence).
4. Demonstrate the ability to work both independently and in groups across a wide range of situations.

Four-Year Plan

This sample four-year plan is a tool to assist students and their advisors. Students should use their DARS report, the degree planner, Guide requirements, and the course search & enroll tools to make their own four-year plan based on their placement scores, credit for transferred courses and approved examinations, and individual interests. Students must complete a minimum of 120 credits. This may require taking 16 credits per semester for at least four semesters.

Sample Food Science Four-Year Plan

¹

Students taking CHEM 109 do not take CHEM 104.

²

Note that the communications B requirement is met through FOOD SCI 602 Senior Project & FOOD SCI 603 Senior Seminar

³

Students may choose to complete a general education course requirement this semester. Note: Enrolling in 17 credits this semester is not recommended.

⁴

Students are required to take at least one integrated food product elective course; students may choose to meet the integrated food product elective requirement during this semester.

Advising and Careers

Advising

All students are assigned a faculty or staff advisor once they declare the major. Advisors are prepared to help with curricular planning and course access; major and degree questions; discussion of independent study and lab research experience; and navigating internship and scholarship opportunities. Declared food science majors must meet with their assigned advisor before semester enrollment. Additional information can be found on the department's website.

Prospective food science majors should contact the Department of Food Science at foodsci@wisc.edu or 608-265-2729 for more information.

Career Opportunities

More than 40 organizations recruit students each year, and nearly all food science majors receive a job offer before graduation. Careers include working in product development, quality assurance/control, processing and engineering, technical sales, management, research, sensory analysis, and food law and regulations for corporations, nonprofits, and government agencies. Faculty advisors and course assignments help prepare students to write resumes, interview for jobs, and network with professionals in the field.

Graduate Study

Students considering post-graduate study should consult with their advisor and review the admissions requirements for graduate programs of interest. Post-graduate study may require preparatory coursework beyond the food science major requirements.

People

Professors

Bradley Bolling, Audrey Girard, Richard Hartel, Tu-Anh Huynh, Barbara Ingham, John Lucey, Gulustan Ozturk, Scott Rankin (chair), Victor Ujor, Jan Peter van Pijkeren

Instructors

Beth Button, Arnoldo Lopez-Hernandez, Yaa Klu, Nick Smith

Advisors

Food Science Major: Professor Brad Bolling, Professor Rich Hartel

Fermented Foods and Beverages Certificate: Victor Ujor

Full faculty and staff list

Wisconsin Experience

Student Organizations

The Food Science Club organizes many programs, including mentoring first-year students, organizing company visits and tours, monthly socials, K-12 educational outreach, a food and health initiative, and a food systems initiative. Faculty advise the club, and activities are coordinated with coursework.

Competitive Teams

The Food Science Club coordinates many competitions. Each year, there are several different product development competitions, which are very popular with students. There is also a College Bowl, a food science trivia competition, and a dairy judging team that competes regionally and nationally.

Internships

Advisors encourage students to pursue internships with one of the dozens of companies connected to the program. Most students complete at least one internship before graduation, but some complete as many as three. Students spend their summers at companies that include General Mills, Pepsico, Kraft-Heinz, Organic Valley, Danone, Agropur, Schreiber Cheese, Lindt Chocolate, and many more. These internships are generally paid, and many have lodging subsidies.

Students can also gain experience in several campus centers and programs focused on food, including the Babcock Dairy Plant, Center for Dairy Research, Food Research Institute, or Bucky’s Varsity Meats.

Research Experience

First-year students are encouraged to pursue research experiences in faculty labs to get involved. Undergraduates can participate for credit through independent study or work for pay. Students working in faculty labs have been co-authors of scientific publications in food science and nutrition journals.

Global Engagement

With advance planning, students can study abroad and complete the degree in four years. Opportunities include France, the Netherlands, and Australia. Read more about study abroad as a food science major.

Community Engagement and Volunteering

The Food Science Club organizes various volunteer activities. These have included dinners at the Ronald McDonald House, working with food pantries, and reducing food waste.

Resources and Scholarships

Scholarships

Students in the College of Agricultural and Life Sciences receive more than $1.25 million in scholarships annually. Learn more about college scholarships.

Food science students are additionally eligible for $50,000 in annual scholarships. Well-qualified students receive awards ranging from $1,000-$3,000.

Resources

Babcock Dairy Plant: Want practical experience in a fully operational dairy plant? Consider signing up for part-time work in the Babcock Dairy Plant to gain experience in a wide range of practical jobs, from quality control to production.

Babcock Hall Food Application Lab: This lab has 11 culinary workstations, food service equipment, and other amenities needed to prepare food at both small and food service scales.

Center for Dairy Research (CDR): Also within Babcock Hall is the internationally-renowned Center for Dairy Research. Students can conduct research, work in the analytical labs, or participate in the CDR Sensory Panel to gain invaluable practical experience.

Food Research Institute (FRI): Housed in the Microbial Sciences Building, FRI conducts industry-oriented research on various food safety topics.

Bucky’s Varsity Meats: Interested in meat science? The meat processing facilities within the Department of Animal and Dairy Sciences apply many food science principles and provide a unique opportunity for students to get hands-on experience with all aspects of meat production.