Food Science: Do you like to open up a jar of pickles for a quick, refreshing snack? Or would you rather grab a hand full of crisp, honey-roasted peanuts? Then again, you may just prefer a big piece of country ham or juicy sausage on a fluffy, buttery biscuit.

No matter which of these food experiences you choose to enjoy, North Carolina State Food Science knowledge and wizardry has just touched your life and your palette on another of countless occasions. NC State Food Science has been transforming foods and food preparation technology for more than 50 years as an organized department and even longer as an entity in the College of Agricultural and Life Sciences. Through microbial, chemical, nutritional, engineering and genetic methods, our students and faculty directly impact the quality and safety of the US and international food supply.

Opportunities available to Food Science graduates range from the public to the private sector including food production and packaging, food product development, government regulatory careers, academic teaching and technology transfer. Additional options include sensory science work (flavor chemistry), food engineering, genetic mapping of bacterial strains used in food production (like yogurt) and pharmaceutical research as well as manufacturing options.

Our field is diverse. Come and diversify it further if you dare.