The curriculum places emphasis on providing a student with a strong foundation in mathematics, physical and biological sciences, as well as in food science. It is particularly suited to prepare students for advanced graduate studies in food science and provides a strong background for careers in the food industry. Many opportunities exist for placement with the industry career in such areas as product development, quality control, processing, packaging, labeling and standards, technical management, production, market research, and technical sales. The restaurant and resort management program provides students with a background in both food and lodging operations. This major draws upon special food service course work in the Department of Food Science and Human Nutrition and specially designed courses in resort management and an array of courses in business.
Course work provides a broad exposure to the liberal arts and sciences as well.
Elective credit allows students to tailor their own program of study to their particular interest. The major provides access to a broad array of employment possibilities. The Department maintains close ties with the hospitality industry locally, statewide, and nationally in an effort to establish as many employment opportunities as possible. This expanding service industry encompasses commercial restaurants, cafeterias, hotels, leisure-time industries such as clubs and resorts, health care facilities, and educational institutions.