Culinary food science is an interdisciplinary degree combining a strong food science foundation with basic culinary skills development. You will study fundamental sciences, including chemistry, organic chemistry, biology, microbiology, and biochemistry. At the same time, you'll take courses in quantity food production, fine dining management, and food safety and sanitation. In addition, you'll gain relevant real-world experience by completing an internship in the food industry, a food research lab, test kitchen, dining establishment, or other culinary industry opportunity. Culinary food scientists are qualified to work as a food research manager, quality research manager, product development chef, culinary research technologist, and food marketing and sales specialist.
Culinary Food Science
Adviser:
Anne Oldham
(515) 294-6414
Culinary food science graduates enter the workforce with work experience. This major requires an internship experience in food industry, food research lab, test kitchen, dining establishment or other culinary industry opportunity prior to graduation.