The certificate program in Food Science offered by the Department of Nutrition and Food Science  is designed to educate Food Science and Technology students, Nutritional Science students, food industry professionals, nutritionists, and others about important food science principles in order to meet the increasing need for professionals trained in food science and food product development methods.

The program consists of a total of 19 units, plus 14 units of required prerequisites that must be completed prior to enrollment in the certificate program. Students will qualify for the award of the Certificate in Food Science upon the successful completion of the required courses with a minimum 2.0 grade point average.