Department of Food Science and Nutrition
Bachelor of Science in Food Science,
Culinology ® is a new and exciting field involving a blend of culinary arts and the science of food. Culinologists will shape the future of research and development in the food industry by combining the artistic abilities of culinary arts with the scientific expertise of food science.
The Culinology ® Option of the Bachelor of Science in Food Science is a creative, research-oriented option that includes a wide range of learning experiences related to product development, culinary sciences, food chemistry, food microbiology, sensory science, food processing, foods, and food service management. As students learn they will have hands-on experience in culinary arts and research.
Why Culinology ®?
Culinologists are specialized food scientists who develop new food products for food companies. Culinologists work in a variety of food processing and culinary settings. This is a growing field as more than 9,500 new or improved food products are needed each year. Job titles include Research Chef, Product Development Specialist, Corporate Executive Chef (with additional training from ACF).
The new Culinology ® Program has been developed to provide an innovative, well-trained, fully-educated workforce that will:
- Meet the current needs of the industry;
- Make positive contributions to the growth and development of value-added food processing; and
- Amply prepare our students for rewarding industrial careers upon graduation!
As demonstrated above, the curriculum in the Culinology ® program combines coursework on food and culinary science on a base of coursework on basic science and general education courses.
Required Culinology ® courses:
Introduction to Food Science, Introduction to Food Processing, Culinary Science I, Culinary Science II, Sensory Evaluation, Food and Dairy Chemistry, Quality Assurance, Food Microbiology, Food Product Development, Food for Health, Food Laws and Regulations, Supervised Work Experience, ServSafe ® Certification, Introduction to Food Systems, Management Quantity Foods Cost Controls, Elementary Nutrition.
Additional Required Courses:
Elementary Organic Chemistry, General Biochemistry, Microbiology, Elementary Statistics.
For more information on this exciting new program, please contact the coordinator of the Culinology Option, Dr. Sara Griffin. If you do not receive a timely response from this faculty member and it is during the University's summer, winter or spring break, please contact the Department of Food Science and Nutrition for more information.