Food Sciences Option
Bachelor of Science in Food & Nutritional Sciences
Program Description
The Food Science Option of the Bachelor of Science in Food and
Nutritional Sciences is an approved program that prepares students for a
wide range of professions in the food industry, the largest single
industry in the United States. Located in the center of the world’s most
productive food processing region, the Fresno State Food Science Program
is ideally suited to provide students with both a strong academic and
practical education in food science. Students can gain practical
experience by working in the Dairy Processing Enterprise and the Food
Processing Enterprise, or research experience through the
Center for
Food Science and Nutrition Research. Students can also participate in
internships, projects, supervised work experience, and cooperative
research.
Mission
The mission of the Food Science Program is to facilitate the education
and training of qualified students in the area of Food Science. This is
accomplished through the teaching of basic and advanced concepts in the
classroom and through application of theory in realistic laboratory
settings. The faculty is dedicated to multidisciplinary, integrated,
problem solving approach, which emphasize industry and community
involvement in the educational process. The goal is to produce highly
motivated, ethical, and educated individuals who will contribute to the
advancement of the food industry.
Program Outcomes
-
Graduates will meet the minimum academic requirements for an IFT
approved Undergraduate Degree in Food Science. - Graduates will demonstrate knowledge and skills in food science that meet expectations of potential employers in the food science industry.
- Graduates will demonstrate written and oral communication skills that meet expectation of potential employers in the food science industry.
- Graduates will demonstrate problem-solving skills that meet expectations of potential employers in the food science industry.
Accreditation Status
The Food Science Program has been granted approval by the Committee on
Higher Education of the Institute of Food Technologists (IFT), 525 W.
Van Buren, Ste. 1000, Chicago, IL 60607, (312) 782-8424, IFT Website:
www.ift.com, Email:
info@ift.org. The next program review will be in
2008.
Program Curriculum
The Bachelor of Science in Food and Nutritional Sciences, Food Science
Option, has a minimum requirement of 120 semester units. All university
students are required to complete a minimum of 51 units of General
Education. Major Requirements are those courses taken in the Department
of Food Science and Nutrition. Additional Requirements include support
courses such as chemistry, microbiology, mathematics and physics.
Program Faculty
Erin Dormedy,
PhD - Director
Dennis Ferris,
PhD - Chair
Gour Choudhury,
PhD
Lisa Herzig,
PhD, RD
Mollie Smith,
MS
Klaus Tenbergen,
CMB, CEPC, MCFE
Application Procedure
The Food Science Option does not have additional requirements for
admission other than the requirements for university admissions.
Applications are available from the internet at
http://www.csumentor.edu.
- Select “Apply Online”
- Select “Undergraduate Admission Applications”
- Follow the instructions provided
- When completing the application:
- Intended Major: Food & Nutr Sciences- Food Sci
- What is your degree objective?: BS
- When finished be sure to save and submit
Please note there is an application fee of $55.00 due at the time of submitting the online application.
Videos (Windows Media Player format)
What Is Food Science?
How Did I Get Here?
Cool Science
For more information on this program, please contact the Director of the Food Science Program, Erin Dormedy, PhD. 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 Research for more information.