The Culinary Science and Nutrition Program offers an interdisciplinary curriculum that integrates principles of food science, nutrition, and the culinary arts.
Culinary Science and Nutrition majors examine the functions of ingredients in foods and food products. Students also learn how to conduct analytical evaluation of foods, including color, pH, viscosity, and moisture content. Sensory characteristics (appearance, aroma, taste, flavor, texture) which impact consumer acceptance of food products when ingredients are modified or removed are also examined. Students learn to apply this knowledge to the selection, preparation, and processing of food in commercial and industrial environments.
All students take a core group of courses. Students confer with their advisors to select among the remaining foods-related courses which best meet their interest and career goals.
In addition to the experiential learning opportunities at FACS for all undergrads, students also have the opportunity to participate in culinary-oriented study abroad programs in other locales, such as LaSalle Institut Polytechnique in Beauvais, France. They also have an opportunity to be a part of our study abroad program, Food and Nutrition of the British Isles, or Food and Nutrition of Italy, which are both 6 credit programs offered alternating Maymesters.
Tracey Brigman is a Clinical Assistant Professor in the Department of Foods and Nutrition.