This curriculum is more flexible than the Food Science curriculum. It is designed to prepare students for a more general and broad-based career in the food industry in the areas of management and business administration, communications and general sales. Special emphasis is placed on areas of concern to consumers and to the food industry, such as food safety, sensory evaluation, nutrition, and health. The total number of hours required for graduation is 126. The restaurant and hotel industries provide an excellent employment opportunities for graduates of this program.
Students take courses in business, food production and management.
Practical work experience and an internship are required in this major. This prepares them for entry-level supervisory positions in the public and private sectors, and as administrators of hotels and of food service in hospitals, schools and correctional facilities. A minimum of 126 hours of credit are required for graduation. An understanding of the role of human nutrition in human health and disease requires an in-depth knowledge of the physiological and biochemical aspects of metabolism, the nutrient composition of foods and an appreciation of the role of social and economic factors as determinants of food selection. This program of study provides the background for students who plan to pursue careers in nutrition and related health sciences.