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  1. Programs
  3. FOOD SCIENCE AND INDUSTRY

FOOD SCIENCE AND INDUSTRY

Kansas State University

Bachelor's Degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Manhattan, Kansas

    919 Mid-Campus Drive, Anderson Hall, Manhattan, Kansas, 66506

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 19-4013.00

Skills

Reading ComprehensionWritingSpeakingActive ListeningScienceCritical ThinkingQuality Control AnalysisMonitoring

Knowledge

Food ProductionProduction and ProcessingChemistryEnglish LanguageComputers and Electronics

Abilities

Near VisionOral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionDeductive ReasoningInductive ReasoningProblem SensitivityVisual Color DiscriminationSpeech Recognition

Tasks

  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
  • Maintain records of testing results or other documents as required by state or other governing agenc

Technology

Object or component oriented development softwareWeb platform development softwareData base user interface and query softwareGraphical user interface development softwareGraphics or photo imaging software

Tools

Agar platesAnaerobic jarsBenchtop centrifugesBioluminometersBoiling water bathsBunsen burnersCalorimetersColony countersColor testing equipmentCompound binocular light microscopesDesktop computersDessicatorsDistilling equipmentDropping pipettesDry bulb thermometers

Work Values

SupportRelationshipsAchievementIndependenceWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium19-4013.00Food Science Technicianstitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

  • Advanced sensory discrimination — autonomously conduct and interpret multi-attribute sensory panel evaluations for complex food and beverage products, selecting samples with defined sensory characteristics for formulation decisions.
  • Packaging specification verification — design and execute container testing protocols for hardness, strength, and dimensional compliance, resolving non-conformances independently within a quality management system.
  • Compliance documentation oversight — independently author, review, and submit required testing records to state and federal agencies, ensuring completeness and accuracy without supervisory checking.
  • Process temperature optimization — monitor and adjust thermal processing parameters across product lines, troubleshoot deviations, and recommend corrective actions to maintain food safety and quality targets.
  • Analytical result interpretation — perform complex, multi-step data analysis on test outcomes, apply inductive reasoning to identify trends, and classify product batches with full accountability for decisions.
  • Microbiology and chemistry integration — examine biological and chemical samples using advanced microscopy and analytical techniques to identify microorganisms, cell abnormalities, and foreign material in support of food safety programs.
  • Predictive equipment maintenance — develop and manage a laboratory equipment calibration and maintenance schedule, troubleshoot instrument failures, and liaise with vendors to minimize downtime.
  • Comprehensive technical reporting — produce detailed technical reports, statistical graphs, and data visualizations using database and spreadsheet software to support food science research and regulatory submissions.
  • Cross-functional problem solving — independently investigate complex quality failures spanning chemistry, biology, and production processing, and implement validated corrective and preventive actions.
  • Regulatory knowledge application — interpret evolving state and federal food safety regulations and apply them to current testing workflows, updating procedures to maintain continuous compliance.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
53%
Placement Rate
68%