Culinology® Program: What? Why? How?
What is Culinology®?
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 and
Nutritional Sciences 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 Culinology® and science, they will have hands-on
experience in culinary arts and research. At the completion of the
program, students have earned a Bachelor of Science in Food and
Nutritional Sciences.
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!
How do I get a degree in Culinology®?
Curriculum and Facilities
Curriculum
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.
Facilities
In support of this exciting new program, the United States Department of Agriculture
(USDA) granted $190,000 for the purchase of state-of-the-art lab equipment. The College of Agricultural Sciences and Technology allocated $190,000
match for renovation of the lab
room. The utilization of modern, state-of-the-art equipment in
laboratory work, student projects, and hands-on training enhances the
understanding of the scientific principles involved and amply prepare
our students for rewarding industrial careers upon graduation. Students
with precise scientific training using state-of-the-art equipment are
most likely to succeed in the current job market.
For more information on this exciting new program, please contact the Culinology® Program Director, Klaus Tenbergen, CMB, CEPC, MCFE. 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.
Click here to listen to an MP3 radio advertisement for the Culinology®
Program!
FACT SHEET: Bachelor of Science in Food and Nutritional Sciences, Culinology Option