From creating low-fat ice cream flavors that don’t taste low-fat, to developing packaging that protects food from E. coli and other pathogens, food scientists work to ensure the foods that fill your shopping cart are safe, nutritious and delicious.  Food Science and Nutrition uses the latest in food manufacturing to turn agricultural commodities into products that consumers want to buy.  A degree in food science and nutrition provides the skills needed to succeed in a variety of food science careers.  The degree can be individualized by choosing between four degree tracks: Food Science, Food Business, Enology (Winemaking), Culinary Science.  Some careers include Foot technologist, product developers and quality assurance supervisors.  Food technologists are employed by some of the world’s largest and most respected private industry companies, including Del Monte Foods, General Mills, H.J. Heinz and Kellogg.  They apply the principles of many scientific disciplines, such as biology, chemistry, engineering, physics, molecular biology, nutrition and microbiology to the challenges of food production.  Product developers find employment with many of the same companies as food technologists.  Their job, however, focuses more on other aspects of food manufacturing such as consumer acceptability, economics, production feasibility and marketing. Developers also explore new ways to enhance nutritional value and health benefits.  Quality assurance supervisors work in private industry but also are employed by government agencies such as the U.S. Department of Agriculture and the Food and Drug Administration.  They are responsible for reviewing safety and manufacturing protocol to ensure that the food you eat is safe and of the highest quality.