Agricultural Sciences & Natural Resources Food Science & Technology

Majors in Food Science & Technology will be able to:

  1. Demonstrate ability to apply chemical, microbiological, and engineering principles to the processing and preservation of safe, nutritious and appealing food products.
  2. Effectively communicate scientific, technical and other information, both orally and in writing, to supervisors, colleagues, subordinates and consumers.
  3. Understand the role of government regulatory agencies, and other groups responsible for making and enforcing rules, regulations, and guidelines related to food composition, processing and safety.
  4. Access and use technical and human resources, such as the World Wide Web, library systems, and consultants.
  5. Represent the field of food science in a scientific and professional manner and to participate in professional societies.
  6. Recognize ethical responsibilities regarding scientific and professional conduct, as well as to the consumer to produce safe and nutritious food products.
  7. Develop analytical and creative thinking skills necessary to approach scientific and other issues, problems, and situations.
  8. Demonstrate ability to work effectively in a team or group.


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