New Report from IFT’s Feeding Tomorrow Fund Examines the State of Food Science Education

CHICAGO – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, has published a new report on the state of food science education. Combining quantitative and aggregated institutional data from food science programs around the world, “Food Science Academic Knowledge Base 2025” covers application and enrollment trends, areas of growing and declining interest, as well as key influences. The report is based on a survey that was conducted by IFT’s Feeding Tomorrow Fund in partnership with the Council of Food Science Administrators and Higher Educational Review Board.

The student-based research report was first published in 2018, with 456 students participating across 16 domestic institutions. The second report, published in 2023, included participation from 757 students across 33 domestic and international institutions. This year’s report includes responses from 919 students across 42 institutions in 15 countries, including Canada, China, Ecuador, Honduras, Indonesia, Malaysia, Mexico, Pakistan, South Africa, Thailand, United Arab Emirates and Vietnam.

“The Food Science Academic Knowledge Base is a valuable resource for the food community as it can inform program decisions to help recruit the most creative and innovative minds to study food science as well as inform strategies to strengthen the profession for years to come,” said Christina Ginardi, director of academic engagement at IFT.

Among the findings of this year’s report, students are showing declining interest in working in academia, preferring to pursue roles in industry that include product development, food safety, quality assurance and lab-based roles, said IFT. Also, students are less confident about the job market than two years ago, with economic headwinds and hiring freezes influencing sentiment, according to the report.

“With more students and PhDs entering industry rather than academia, the 2025 data reveal a robust, globally diverse talent pipeline. That alignment of student interests with applied, product-driven roles offers opportunities for collaborative R&D projects, internships and new innovations,” said Ginardi. “Meanwhile, declining confidence in job prospects underscores the need for career-readiness programs and stronger ties with industry. Lower job confidence is also an opportunity for employers to differentiate themselves through engagement, mentorship and visible career pathways.”

The report also noted a shift in student major influences with friends and family replacing faculty as the top influencer, noting the importance of early STEM exposure, said IFT. In addition, undergraduate students are discovering food science before the age of 18 at a higher rate as compared to master’s and Ph.D. students who learned of food science later in their academic careers. To help encourage young minds to pursue careers in food science, IFT’s Feeding Tomorrow Fund has crafted a series of K-12 teaching resources, said IFT.

To download the report, click here or go to www.ift.org/feeding-tomorrow-fund/research-andresources/academic-knowledge-base.