Food Science

Food Science, College of Agriculture and Life Sciences
Food science graduate student Maya Warren serves up a test batch of ice cream in a research lab in Babcock Hall at the University of Wisconsin-Madison.(Photo by Jeff Miller/UW-Madison)

Advisor: Please email Rich Hartel at for more information or to make an appointment for preliminary advising. Departmental Office: 103 Babcock Hall (608-262 3046), visit the website at:

Field of Study
A multidisciplinary field in which several traditional disciplines (chemistry, microbiology, engineering, business) are applied to solve problems in food processing, storage and distribution.

Possible Careers
Production supervisor; quality assurance scientist; food microbiologist; food process engineer; product development scientist; research scientist; physician; veterinarian.

Special Opportunities & Additional Information

  • Students should have an interest in chemistry, mathematics, physics and biological sciences, and applying these sciences to fun world of food.
  • Most majors have an independent research experience or internship before graduating.
  • Students can complete either a Business or Natural Sciences track.
  • There are numerous extra-curricular opportunities available, including work in a research lab, the Babcock Hall Dairy Plant, and the Center for Dairy Research (CDR). Students are encouraged to find summer internships in food companies.
  • The Food Science Club provides numerous opportunities for leadership experiences through both professional and social activities.
Selected Required Courses for the Food Science Major:
  • Intro Biology: Biology 151-152; or Botany 130 and Zoology 101-102; or Biocore
  • Calculus: Math 211, 217, or 221
  • General Chemistry: Chem 103-104; or Chem 109
  • Organic Chemistry: Chem 343, 344, and 345
  • Physics: Physics 103-104, 201-202, or 207-208
  • Statistics: Stats 224, 301, or 371