Food Processing Schools

Programs in Food Processing prepare students to become food scientists who can apply the principles of microbiology, engineering, physics, and chemistry to food processes. Food Processing includes the actual production and processing of food, as well as its packaging and delivery. Graduates create new foods that are nutritious and meet safety standards while remaining low-cost and convenient. They strive to improve the nutritional value, appearance, and taste of commercially-produced food.

These programs combine a study of various applied sciences. Chemistry is studied because students must understand how food changes when it undergoes chemical reactions such as being frozen or heated. Engineering and physics are important because students need to create new ways for food to be transported and distributed. Microbiology serves a crucial function in the discipline because many foods, such as cheese and bread, are created through microbiological processes.

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Food Processing Schools

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