The present work encompasses two projects conducted as part of the master's program in Food Science in two different areas that are relevant to the food industry: food safety and product development. The first project involved developing a food safety plan for a local brewery's non-alcoholic carbonated drink production line. A hazard analysis was conducted by evaluating their process and preventive controls were identified to ensure the safety of the product and comply with food safety regulations. The second project was an internship at the Cornell Dairy Plant where a benchtop ice cream recipe was scaled up to a plant-scale standardized formula. This included adjusting ingredient proportions, sourcing approved ingredients, developing the product label, and conducting a successful production run. The scale-up process allowed for the effective launch of an ice cream that is now commercially available. Both projects conceded practical experience and application of food science principles in real-world settings.