The Culinary Food Science degree is an interdisciplinary program that combines the principles of food science and culinary skills development. As a graduate, you’ll combine food product development skills and entrepreneurial talents with scientific knowledge, to create new innovative food products and recipes.
The Culinary Food Science major is an approved Culinology® program through the Research Chefs Association.
The department also offers a culinary food science minor.
Student Learning Outcomes
Upon graduation, students should be able to:
- Communicate effectively in their field of study using written, oral, visual and/or electronic forms.
- Demonstrate proficiency in ethical data collection and interpretation, literature review and citation, critical thinking and problem solving.
- Participate effectively in a group or team.
- Integrate creativity, innovation, or entrepreneurship in ways that produce value.
- Explain how human activities impact the natural environment and how societies are affected.
- Meet program specific learning outcomes for the Culinary Food Science major.
Degree Requirements
Administered by the Department of Food Science and Human Nutrition
Total Degree Requirement: 120 cr.
Students must fulfill International Perspectives and U.S. Cultures and Communities requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.
International Perspectives: 3 cr.
U.S. Cultures and Communities: 3 cr.
Communications and Library: 10 cr.
| ENGL 1500 | Critical Thinking and Communication | 3 |
| ENGL 2500 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 1600 | Introduction to College Level Research | 1 |
| SPCM 2120 | Fundamentals of Public Speaking | 3 |
| Total Credits | 10 |
Humanities and Social Sciences: 9-15 cr.
Ethics: 3 cr. (Included as part of the Humanities and Social sciences requirement)
| FSHN 3420 | World Food Issues: Past and Present | 3 |
Mathematical Sciences: 6-8 cr.
| 3-4 |
| College Algebra | |
| Preparation for Calculus | |
| Survey of Calculus | |
| Calculus I | |
| 3-4 |
| Principles of Statistics | |
| Introduction to Statistics | |
| Total Credits | 6-8 |
Physical Sciences: 9 cr.
Biological Sciences: 10-11 cr.
Animal Science Coursework: 6 cr.
| ANS 2700 | Foods of Animal Origin | 2 |
| ANS 2700L | Foods of Animal Origin Laboratory | 1 |
| ANS 4600 | Science and Technology of Value Added Meat Products | 3 |
| Total Credits | 6 |
Food Science and Human Nutrition: 42 cr.
| FSHN 1010 | Food and the Consumer | 3 |
| FSHN 1040 | Introduction to Professional Skills in Culinary Science | 2 |
| FSHN 1100 | Professional and Educational Preparation | 1 |
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| FSHN 2030 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FSHN 2140 | Scientific Study of Food | 3 |
| FSHN 2150 | Advanced Food Preparation Laboratory | 2 |
| FSHN 3050 | Food Quality Management and Control | 2 |
| FSHN 2070 | Processing of Foods: Basic Principles and Applications | 3 |
| FSHN 3110 | Food Chemistry | 3 |
| FSHN 3110L | Food Chemistry Laboratory | 1 |
| FSHN 3140 | Professional Development for Culinary Food Science and Food Science Majors | 1 |
| FSHN 4030 | Food Laws and Regulations | 2 |
| FSHN 4060 | Sensory Evaluation of Food | 3 |
| FSHN 4070 | Microbiological Safety of Foods of Animal Origins | 3 |
| FSHN 4110 | Food Ingredient Interactions and Formulations | 2 |
| FSHN 4120 | Food Product Development | 3 |
| FSHN 4200 | Food Microbiology | 3 |
| 2 |
| Supervised Work Experience: Food Science | |
| Supervised Work Experience: Culinary Science |
| Total Credits | 43 |
Hospitality Management: 12 cr.
Electives 1-13 cr. Select from any university coursework to earn at least 120 total credits.
Go to FSHN courses.
