concentration in

Food Technology

Agricultural Sciences

In McNeese's food technology concentration, students fuse creativity with science to conceptualize and prepare their own food creations. In the past, students have made novel yogurt flavors, unconventional fruit beverages, experimental meat jerkies and more.

Program Highlights

What is Food Technology?

Before foods make it to grocery store shelves, they go through a rigorous process of research and development to guarantee that they have optimal taste, texture and nutritional values, and to ensure that they are shelf stable and are safe for consumption. Food scientists are the crucial force behind this process, developing new foods for consumer consumption, improving existing food products and verifying product safety.

In McNeese’s food technology degree program, students learn how to become food scientists through the multidisciplinary study of biology, chemical engineering and biochemistry to understand the physical, microbiological and chemical makeup of food. Through a combination of research experience and hands-on learning, food technology majors are engaged with every part of the food development process, from investigating the properties of current products to food product development and packaging. Students graduate academically and professionally prepared for entry into graduate studies or for an immediate career in the food technology field.

Experiential learning opportunities

With a small faculty-to-student ratio, food technology majors have the opportunity to apply the skills they learn in the classroom and gain first-hand experience with food science through faculty-guided research. Rarely offered to undergraduate students elsewhere, McNeese’s program gives food technology majors a leg up when applying to graduate schools or professional research positions.

At a Glance

Degree Type: Bachelor of Science (B.S.)

Degree Program: Agricultural Sciences

Program Length: 4 years (120 credit hours)

Availability: in person

Program overview

Explore More for Food Technology Majors

In addition to food science coursework, food technology majors develop their scientific and technical knowledge through hands-on, professional training in laboratory settings. Here's just some of the other benefits you'll have in this program:

Creative, Technology-Based Learning:

McNeese hosts two food technology laboratories on campus. In the first lab, students are encouraged to use their imaginations to create their own product through food process engineering or improve on existing products and recipes, which are then evaluated based on characteristics such as taste and texture. In the second lab, students subject their foods to rigorous testing, including microbial, nutritional characteristics and shelf life testing. This comprehensive process gives students insight into every aspect of food science and technology, including food safety.

Specialized Facilities:

In addition to the two food technology labs on campus, McNeese is home to the only federally inspected red meat harvest facility in the state, the Center for Advancement of Meat Production and Processing (CAMPP). All CAMPP meats are locally sourced from the McNeese’s farm, giving food technology majors the opportunity to receive a true farm-to-table, hands-on experience in the meat industry.

Professional Networking Opportunities:

McNeese students have the opportunity to join the Institute of Food Technologists (IFT), a nonprofit scientific society with 40,000 individual members working in food science and food technology. IFT provides students with valuable scholarship and internship opportunities. Plus, every year, McNeese students have the chance to travel to the IFT International Conference, where they can present their research to food technology professionals in industry, academia and government.

Experienced Faculty:

As experienced professionals dedicated to mentoring and advising students, the College of Agricultural Science‘s faculty also keep up-to-date with the latest in their fields through research and professional scholarship. In the area of food technology, faculty research has been published in well-respected and peer-reviewed publications such as the Journal of Food Research, the Journal of Poultry Fisheries & Wildlife Sciences and Frontiers in Food Science and Technology.

Take the Next Step!

Careers and Opportunities

What Can You Do With a Food Technology Concentration?

The largest manufacturing industry in the United States is the food industry, meaning that food technology students have many job opportunities available to them upon graduation, including in quality and safety, engineering and processing, business and marketing research and product development. Or, students can continue their education for research or professional positions in academia.

Graduate Programs

Master of Agriculture in Food Science and Technology
Master of Science in Food Science and Agricultural Chemistry
Master of Science in Food Process Engineering
Master of Science in Food Safety and Technology

Potential Job Titles

Food Research and Development Specialist
Food Regulatory Compliance Coordinator
Food Safety Technician
Food Scientist
Food Technologist
Product Development Specialist
Packaging Development Engineer
Sensory Scientist

We can help

Program Contact

Dr. Wannee Tangkham