Learn about our plans for Culinology ® Program:
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 Jordan
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, Dr. Dennis Ferris. 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!