What Is Food Science & Technology?
Food Science is the use of engineering, biological and physical sciences to study the nature, deterioration, processing and improvement of foods for consumers.
Food Technology is the application of food science to the selection, preservation, packaging, processing, distribution and use of safe, nutritious, wholesome foods.
Further Information:
Dr. Luis Sabillon-Galeas
Department of Family and Consumer Sciences
P.O. Box 30003, MSC 3470
Las Cruces, NM 88003-8003
Email: lsabillo@nmsu.edu
Dr. Sergio Martinez-Monteagudo
Department of Family and Consumer Sciences
P.O. Box 30003, MSC 3470
Las Cruces, NM 88003-8003
Email: sergiomm@nmsu.edu
Dr. John Floros
Department of Family and Consumer Sciences
P.O. Box 30003, MSC 3470
Las Cruces, NM 88003-8003
Email: floros@nmsu.edu
Dr. Francine Giotto
Department of Family and Consumer Sciences
P.O. Box 30003, MSC 3-1
Las Cruces, NM 88003-8003
Email: fgiotto@nmsu.edu
FSTE News
- Southwest Agriculture and Food Security Education (SAFE)
Preparing Future Leaders for a Safe and Secure U.S. Food Supply System.
Career Opportunities
- Food Technologist
- Food Microbiologist
- Sensory Scientist
- Food Chemist
- Inspector
- Production Supervisor
- Food Engineer
- QA/QC Specialist
- Research Chef
- Product Developer
- Food Analyst
- Food Plant Manager
- Flavorist
- Extension Specialist
Internship Opportunities
- Mizkan Americas, Inc
- Cervantes Enterprises, Inc
- Cervantes Food Products
- USDA – ARS, Temple, TX
- USDA – ARS, Beltsville Maryland
- USA Beef Packing, Roswell, NM
- Panhandle Milling
- Glanbia, Southwest Cheese, Clovis NM
What Classes Will I Take?
- English
- Communications
- Math and Statistics
- Chemistry and Biochemistry
- Biology and Microbiology
- Social/Behavioral Sci Gen Ed
- Humanities/Fine Arts Gen Ed
Core FSTE Courses
- Intro to FSTE
- Food Science I
- Food Microbiology
- Food Analysis
- Food Preservation
- Food Chemistry
- Sensory Evaluation
- Product Development
- Nutrition
- ACES Foods at NMSU
Options
- Science, Technology & Engineering
- Culinary Science
- Meat Science
