Choosing a Degree

Future Students

 

The Department of Food Science offers a Bachelor of Science degree with three areas of focus for you to choose from:

FOOD SCIENCE CONCENTRATION        

This concentration is one of only 38 programs in the United States and the only one in Arkansas that is approved by the Institute of Food Technologists (IFT), the key international professional society for food scientists. It provides students with a strong background in basic and applied sciences as well as food chemistry, food microbiology, food analysis, food quality and food engineering.

The science-intensive nature of this concentration is beneficial to pre-medicine, pre-pharmacy and pre-dental students.

    COURSE REQUIREMENTS: [120 Total Hours]
    30 hours University and College Core 
        Composition I & II, Public Speaking, Communication Intensive Elective, US History course, 
        Fine Arts course, Humanities course, and three Social Science courses

    40 hours Math and Science Core
        College Algebra, Trigonometry, Calculus I, Statistics course, Biology, Microbiology, University 
        Chemistry I & II, Organic Physiological Chemistry, College Physics I and Introduction to 
        Biochemistry

    37 hours Food Science Core
        Freshman Orientation, Food Science Orientation, Introduction to Food Science, Fundamentals of 
        Nutrition, Food Processing, Food Law, Food Chemistry, Sensory Evaluation, Product Development, 
        Food Analysis, Food Microbiology, Food Engineering and Internship Credit

    9-19 hours General Electives

FOOD AND CULINARY SCIENCES CONCENTRATION

This concentration provides students interested in product development careers with an interdisciplinary background in food science and culinary arts. This concentration is a partnership program with Northwest Arkansas Community College (NWACC). Culinary arts courses are available on the NWACC campus only. Along with their bachelor’s degree in Food Science from the UA, students will also be eligible to become a Certified Research Chef or Certified Culinary Scientist through the Research Chef’s Association.

    COURSE REQUIREMENTS: [120 Total Hours]
    30 hours University and College Core
        Composition I & II, Public Speaking, Communication Intensive elective, US History course, 
        Fine Arts course, Humanities course, and three Social Science courses

    29 hours Math and Sciences Core
        College Algebra, Survey of Calculus, Statistics course, Biology, Microbiology, 
        University Chemistry I & II, and Organic Physiological Chemistry

    27 hours Food Science Core
        Freshman Orientation, Food Science Orientation, Introduction to Food Science, 
        Food Law, Food Processing, Food Analysis, Food Chemistry, Sensory Evaluation, 
        Product Development and Internship credit

    24 hours Culinary Arts Core
        Fundamentals of Nutrition, Food Safety and Sanitation, Introduction to Baking, Introduction to 
        Food Preparation, Stocks, Sauces & Soups, Center of Plate Applications, Garde Manger 
        and World Cuisine

    10-16 hours General Electives

FOOD TECHNOLOGY CONCENTRATION
(WITH A MINOR IN AGRIBUSINESS, GENERAL BUSINESS OR GENERAL FOODS & NUTRITION)

This concentration provides students interested in food industry careers with an integrated background in food science and business or nutrition. Students in the food technology concentration will complete a minor in agribusiness, general business or nutrition while completing their core requirements, thus leaving elective hours available for further educational enhancement.

    COURSE REQUIREMENTS: [120 Total Hours]
    30 hours University and College Core
        Composition I & II, Public Speaking, Communication Intensive Elective, US History course, 
        Fine Arts course, Humanities course, and three Social Science courses.

    32 hours Math and Sciences Core
        College Algebra, Survey of Calculus, Statistics course, Finite Math (business minors only), 
        Biology, Microbiology, University Chemistry I & II, Organic Physiological Chemistry, and 
        Introduction to Biochemistry (nutrition minors only)

    27 hours Food Science Core
        Freshman Orientation, Food Science Orientation, Introduction to Food Science, Food Law, 
        Food Processing, Food Analysis, Food Chemistry, Sensory Evaluation, Product Development, 
        and Internship credit

    18-21 hours in coursework in business or nutrition depending on chosen minor

    10-19 hours General Electives