Karen Schmidt, Undergraduate Chair of Interdepartmental Program
Advisors: Amamcharla, Aramouni, Boyle, Getty, Gonzalez, Houser, Nutsch, Phebus, Retzlaff, Schaake, Schmidt, Smith, Trinetta, and Yucel.
216 Call Hall
This curriculum deals with all aspects of the food industry—both theoretical and practical—from producing raw materials through processing and packaging to marketing finished foods. The curriculum balances fundamental principles and practical applications of food science within a flexible program that permits students to tailor education to personal career goals. Students choose between two options, science or food business and operations management for their degree. The program is approved by the Institute of Food Technologists.
Bachelor of Science