Food Chemistry and Analysis in the USU Undergraduate Program in Food Technology is the main foundation for students in understanding and mastering chemical principles related to food processing. In this specialization, students will explore modern and sophisticated food analysis techniques, gaining skills in comprehensive food quality evaluation. With a focus on chemical applications in the food industry, this specialization equips students with in-depth knowledge and practical skills that are highly relevant to meet the demands of the rapidly growing food and beverage industry.

Microbiology and Food Safety in the USU Undergraduate Program in Food Technology prepares students to understand the crucial role of microorganisms in the food industry and maintain the safety and quality of food products. With an emphasis on the study of food microbiology, students will gain an in-depth understanding of the influence of microorganisms on the food production process and food safety control measures. This specialization provides a solid foundation for students to contribute to the food industry with a strong understanding of hygiene, safety, and quality of food products.

Food Process Engineering in the USU Undergraduate Program in Food Technology focuses students on an in-depth understanding of modern food technology processes. This specialization provides a critical foundation in designing, developing, and improving food production processes efficiently. Students will be skilled in applying process engineering principles to ensure quality, safety, and innovation in the food industry. By combining theory and practical application, this specialization aims to create graduates who are ready to face the challenges of the dynamic food industry with specialized expertise in food process design.

Food Science in the USU Undergraduate Program in Food Technology provides students with a broad foundation in essential food science. Involving an in-depth study of food properties, processing, and food technology, this specialization allows students to understand the entire process of making food products. With a holistic approach to food science, students will be trained to optimize formulations, improve quality, and understand food safety aspects. This specialization equips students with crucial knowledge to contribute to the growing dynamics of the food industry.

Food Biochemistry and Nutrition in the USU Undergraduate Program in Food Technology takes students into the essential sector of food biochemistry and nutrition science. In this specialization, students will explore the complex interactions between food components and human metabolism, understanding the relationship between food quality and health. This specialization provides a strong foundation for analyzing the composition of food ingredients, understanding their effects on health, and designing food products that support optimal nutrition. With a focus on biochemistry and nutrition, students are prepared to become experts who support high quality food innovation and quality.