Food Science is the application of basic sciences and engineering to the development, production, processing, packaging, and distribution of foods. The ever changing food supply must meet the demands of consumers, be profitable for the manufacturers, and ideally meet dietary guidelines for health maintenance. With expertise in Food Science, graduates are prepared to enter many areas of the food industry, including research and development, marketing, and management. Students are provided the opportunity to make practical applications of their studies by applying their knowledge to food formulation and production problems experienced by industry. The Hotel and Restaurant Management curriculum provides career preparation for hotel or food and beverage management, including private club management.
Course work in the curriculum meets the criteria for a business minor.
The mission of the program is to educate men and women in the arts and sciences of hospitality management from a multi-cultural perspective, to prepare them with a thorough understanding of the premium service concept in hotels, restaurants and clubs, and to instill in them high standards of excellence for the performance of their professional responsibilities.