Bachelor of Science in Food, Agricultural and Biological Engineering

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

Students can specialize in food, agricultural, biological or ecological engineering depending on their career or academic aspirations. They take a number of technical elective courses pertaining to their specializations starting junior year. Students can choose one of four pre-professional options through the biological engineering specialization to pursue medical, veterinary, dental or optometry schools after graduation. Alternatively, students can select the bio-systems specialization to prepare for industry careers.

A minimum of 132 semester hours are required for graduation of which 48 credit hours are fundamental engineering courses. Engineering courses begin 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 their 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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Accredited by the Engineering Accreditation Commission of ABET, under the General Criteria and the Program Criteria for Biological and Similarly Named Engineering Programs.

Ohio State academic programs are designed to prepare students to sit for applicable licensure or certification in Ohio. If you plan to pursue licensure or certification in a state other than Ohio, please review state educational requirements for licensure and certification and state licensing board contact information at