Food, agricultural, and biological engineers strive to serve society and to improve our environment. They identify and solve engineering challenges related to renewable energy; environmental issues; producing safe, healthy, nutritional-value-added food products; precision agriculture for a sustained and secure future. 

Students can specialize in food, agricultural, ecological, or biological engineering depending on their career aspirations.  Specializations are introduced through a number of required or technical elective courses starting junior year. Students can choose pre-health option through biological engineering specialization to pursue medical or veterinary schools after graduation. A minimum of 132 semester hours are required for graduation of which 48 credit hours are fundamental engineering courses. Engineering courses are introduced at the freshman level and fundamental engineering courses required for all specialization areas continue through senior year ending with a two semester capstone design course during which students synthesize and apply the engineering knowledge to a sponsored real-life project.  Cooperative education (co-ops) and internship programs are not required, but are strongly encouraged.

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