15th International Symposium on Trace Elements in Man and Animals
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Food Science Major

vegetables Food science is defined as the “discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing” by the Institute of Food Technologists (IFT). The University of Florida offers several programs in food science, which include an IFT-accredited Bachelor of Science, a Master of Science, and Ph.D. degrees. During formal food science training, students are prepared for careers in large-scale food & beverage processing, food product design & development, food chemistry & microbiology analytical laboratories, regulatory agencies (Food & Drug Administration & United States Department of Agriculture), and institutions of higher education & research.

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