It takes a highly skilled workforce and an enormous infrastructure of manufacturers, service providers, safety regulators, and managers in both private and governmental sectors to get food from where it is grown or produced to where it is prepared and consumed.

If you are interested in the process, the technologies, the service, the science, or the art of food, our food science, nutrition and management program is for you.

The curriculum is designed to permit you to pursue an interest in either food science and technology or foodservice management. Communication skills and a broad background in liberal arts are important components of the programs, and science and business courses are emphasized to different extents based on your specialization.

An important objective for our program is to educate you to meet the career needs of this vibrant industry, and industry advisors review our program periodically to help us accomplish this. Placement of graduates is excellent, and they are employed in many sectors of the food service industry, such as quality assurance, production management, food marketing, food and pharmaceutical packaging, product development, and research.

Faculty & Staff

Robert Pierson, Chair
Catherine Davies