Studies & Degrees in Food Sciences and Technology
Food Sciences and Technology Study Programs
Food science and technology is the study of what food is made of and of how it is processed, preserved, packaged and distributed. According to the Institute of Food Technologists (IFT), food science draws on biology, chemical engineering and biochemistry, and food scientists study the physical, microbial and chemical makeup of food. Food technology applies that research to the production of food on an industrial scale.
Students learn food chemistry, microbiology, food analysis, nutrition, processing and preservation methods, packaging, quality management and food safety. Most programmes combine lectures with laboratory work and practice in pilot plants or food companies.
Qualifications and levels
- Vocational training. In Spain the Técnico Superior en Procesos y Calidad en la Industria Alimentaria is a higher vocational qualification (FP de grado superior) of 2,000 hours. Its modules include food technology, food biotechnology, food analysis, microbiological and sensory control of food, and nutrition and food safety.
- Bachelor's degree. A Spanish bachelor's degree (grado) has 240 ECTS credits. The Grado en Ciencia y Tecnología de los Alimentos at Universidad de Murcia lasts 4 years and has 240 ECTS credits. It is taught on campus, in Spanish, at the Facultad de Veterinaria, and offers 60 places for new students. The university describes it as a degree with an experimental and technological approach to food and food processes. At the Universidad Complutense de Madrid the same degree is run by the Facultad de Veterinaria, with the faculties of Medicine, Pharmacy and Chemistry taking part in the teaching. In the United States, the Department of Food Science and Technology at The Ohio State University offers two majors, Food Science and Technology and Food Business Management, and Purdue University offers a Food Science major.
- Master's degree and doctorate. An official Spanish master's degree has 60, 90 or 120 ECTS credits. At the Universidad de Navarra, the Departamento de Ciencias de la Alimentación y Fisiología teaches in the Máster en Gestión Sostenible e Innovación Nutricional en Empresas Alimentarias (MINEA) and in the doctoral programme "Alimentación, Fisiología y Salud". The US Bureau of Labor Statistics (BLS) notes that employers may prefer or require a master's or doctoral degree for agricultural and food scientists.
Admission to a Spanish public university depends on the admission grade. At Universidad de Murcia the cut-off grade for this degree was 7.38 in the 2025-26 academic year. Students with foreign school qualifications should ask the university how their grades are converted.
Where to study it
This directory lists 160 active schools that teach food sciences and technology. The United States has 48 and Spain 34. The United Kingdom has 7 and Brazil 5. Canada, Germany and Argentina have 4 each, and Australia, Zimbabwe, Costa Rica, France and Chile have 3 each.
In Spain the listed schools include Universidad de Murcia, Universidad de Navarra in Pamplona and Institut Quimic de Sarrià in Barcelona. In the United States the list includes The Ohio State University, The Pennsylvania State University, Purdue University and San Diego State University. In Latin America it includes Universidad de Guadalajara in Mexico, Universidad Nacional Mayor de San Marcos in Lima and Universidade Federal da Paraíba in Brazil. Other listed schools are the University of Prince Edward Island in Canada, Western Sydney University in Australia, Cornwall College in the United Kingdom and Burapha University in Thailand.
The language of instruction is normally the language of the country. The degree at Universidad de Murcia is taught in Spanish. Schools in the United States, the United Kingdom, Canada and Australia teach in English.
Careers
Graduates work in food manufacturing, in quality and food-safety laboratories, in product development, in public inspection services and in research. The BLS explains that food technologists generally work in product development, applying research findings to new or better ways of selecting, preserving, processing, packaging and distributing food. Other food scientists detect contaminants in food or enforce government regulations.
In Spain the higher vocational qualification leads to jobs such as production line supervisor, food analysis technician, quality control laboratory technician, quality inspector or auditor and food safety manager.
For context, the BLS counted 37,400 jobs for agricultural and food scientists in the United States in 2025. Of these, 14,100 were food scientists and technologists. It projects employment in the whole group to grow 6 percent from 2025 to 2035, with about 2,700 openings each year. Food manufacturing was the largest employer, with 18 percent of the jobs. These figures describe the United States only.
Frequently asked questions
What is the difference between food science and nutrition?
Food science and technology studies the food itself: its composition, safety, processing and preservation. Nutrition and dietetics studies how diet affects health. At Universidad de Murcia the food science degree is described as having a more experimental and technological approach than other degrees in the food field.
How long does a degree in food science and technology take?
In Spain the bachelor's degree takes 4 years and has 240 ECTS credits. An official master's degree adds 60, 90 or 120 ECTS credits. The Spanish higher vocational qualification in food industry processes and quality has 2,000 hours.
Do I need a master's degree to work as a food scientist?
Not always. According to the BLS, agricultural and food scientists typically need at least a bachelor's degree, and employers may prefer or require a master's or doctoral degree, especially for research posts.
Can I study food science in Spanish?
Yes. Spain has 34 listed schools, and the directory also lists schools in Argentina, Chile, Costa Rica, Mexico and Peru.