*Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Agricultural and Food Scientists, on the Internet at https://www.bls.gov/ooh/life-physical-and-social-science/agricultural-and-food-scientists.htm (visited March 24, 2022).
It is possible to earn a Food Science bachelor’s degree online in less than the four years traditionally required in a brick and mortar school, as the student may take classes year-round. For the student balancing work and/or family obligations, it may take longer. One of the advantages of earning an online degree is that the student may work at his or her own pace. However, you should be aware that some rigorous programs or majors may require you to complete your degree within a certain time frame from the start of your courses. You should check with the department your major falls under and ask if they have any such requirement.
Before choosing a major there are some important facts you should know about.
As you begin exploring colleges and universities, you may already know what you want to major in. If you have a Food Science major in mind, look through the undergraduate catalog, either online or a copy of the book and browse the majors offered by that college. If you find this major, this will be one school you’ll want to consider attending; if not, then cross the school from your list and move on to the next.
If you’re uncertain what Food Science degree you’re interested in, try to find a school with a robust variety of courses, that will let you experience a few varied lower level classes and allow you to figure out what you enjoy while you work through your general education.
Courses required to obtain a bachelor's degree in Food Science consist of general core courses that Freshman and Sophomores take and Junior and Senior level courses focus more on the major concentration classes. Associate degrees, on the other hand, normally prepare grads for entry-level with the basic skills and expertise required in a field. Affiliate's levels can likewise allow students to finish general education and learning demands with a two-year program, then later transfer right into a four-year program. There are two major titles of bachelor's levels: BA (Bachelor of Arts) and BS (Bachelor of Science). There are bachelor's degree programs in a wide range of majors, consisting of STEM subjects, social sciences, arts, and all kinds of specific subjects. You can find some sample major concentration courses that you may be required to take below:
These days fewer and fewer students graduate in four years. In fact, the government now sets the bar at a six-year term from starting a degree to graduation. Accredited programs in Food Science, on the other hand, are more likely to graduate in 4-5 years. That is because those programs are more competitive, and studies have shown that students in highly competitive programs have more success with graduating in four years (or less.) Keep it mind there are also other determining factors that play a role in how long it takes to graduate like full time vs part time, funding for college, working at the same time (can potentially decrease how many credit hours you can take) etc. A good goal to shoot for is to graduate within 4 to 6 years.
Accreditation is an important part of selecting a school for Food Science education. Much depends on accreditation and the type of accreditation. There are two main types of accreditation; regional and national. Regional accreditation agencies work with research-based schools, private schools, public schools, and some for-profit schools. National accreditation works primarily with for-profit and career-related education.
There are two types of regional accreditation; they are Food Science program accreditation and institutional accreditation. Institutional accreditation uses a group of states as the base to compare the school with other colleges and universities; the group of states comprises the region assigned by the Department of Education.
Programmatic Accreditation looks at specific programs or parts of a college or university. This type of accreditation has the same type of respect and acceptance as regional accreditation for institutions. Regional employers and other educational institutions regard regional accreditation as proof of high-quality education.
National accreditation has a Faith-based branch and a career- related education branch. Faith-based institutions have a different set of standards that recognize the role of faith in instruction. The for-profit branch of national accreditation covers the special purpose and non-traditional schools such as vocational schools. The career-related education requires standards that place appropriate weight on general knowledge and education. Some regionally accredited schools do not accept credits from career-related schools.
Did you know that your salary is not always just based on what level of degree you received, but it also could be based on what school you attended? Many employers actually have their own rankings and rating systems of schools. That is to say, if you received your degree from a college that was accredited by a low rated agency, your salary may actually be decreased by a certain percentage where a high-ranked, well-known, accredited school, can raise that mark significantly.
The cost of a Food Science degree depends on the type of school and the amount of coursework required. Private schools typically charge more than public institutions. Online education reduces the costs of living on campus or in an expensive location. For-profit schools may charge less than the other types. Many public institutions have a two-tiered system of fees with lower fees for in-state students and higher fees for out-of-state students. National averages shed some light on costs and help students understand the costs charged by institutions they might select.
According to the US Department of Education, the average, annual out-of-state cost for a bachelor program in Food Science will vary based on the following factors: public, private, in-state or out-of-state and state of the school you are attending.
Below are The National Center for Education Statistics reports for average annual undergraduate cost estimates, in current dollars, for the 2016-17 academic year. The NCES surveyed the average annual costs for undergraduate tuition, fees, room, and board for public and private institutions. Keep in mind this is an average cost and does not factor in any financial aid like scholarships, grants and loans a student may be receiving.
The average cost of tuition: $19,488 at public in-state institutions or about $77,952 for four years. $24,854 at public out-of-state institutions or about $99,416? for four years. $41,468 at private nonprofit institutions or about $165,872 for four years.
We recommend that students make a specific inquiry about job placement assistance programs at any school they consider for a Food Science Bachelor's degree program. Advanced institutions incorporate career planning into the two or four-year course of study for a bachelor’s or master’s degree in Food Science. The school may host job fairs, business community awareness communications, and host interviews for employers from across the region.
The school of Food Science, college, or university is a broad community of alumni, business sponsors, and corporate partners. Both new and established schools often have extensive local, regional, and national networks. The overall resources of the Food Science school and the larger schools can potentially assist in producing high levels of job opportunities and hires for recent graduates.
Some schools pair students with advisers, career counselors, and job coaches at various stages of their academic careers. Observers can see the results in annual satisfaction surveys, and the numbers of students that get interviews and offers of employment.