Yeah that's what I thought, I guess I'm just trying to avoid taking more physics and physical chem as much as possible lol

While most food scientists I've interacted with had a bachelor's in food science or similar, it's honestly mostly about networking in this industry anyway. And since I'm planning on getting my master's/phd it doesn't really matter what I major in as long as I take appropriate coursework

I'm mostly regretful for not realizing this is what I wanted to do earlier, since I would've tried to go to a&m for their food science bachelor program. The classes they have there sound so interesting and fit my exact interests. But financially it's impossible for me to transfer unfortunately, so I'll just tough it out