University of Arkansas

Food science is an interdisciplinary field involving microbiology, engineering, biochemistry, nutrition, and sensory science to better understand food processes and improve food products for the general public. As the stewards of the field, food scientists study the physical, microbial, and chemical makeup of food. They apply their findings to develop the safe, nutritious, and sustainable foods and innovative packaging that line supermarket shelves daily.

Food science prepares students for many interesting, rewarding and challenging professional career opportunities in industry, business, governmental and educational organizations associated with food and food-related products. Due to the diversity and abundance of opportunities available, students graduating with a B.S.A. in food science readily obtain employment or continue studies for graduate school. Additionally, requirements for several pre-professional programs can be fulfilled while meeting requirements for the food science degree.

Students may choose one of three areas of concentration for their degree program: Food Science (FDSC), Food Technology (FDTN) or Food and Culinary Sciences (FDCU). The FDSC concentration at the University of Arkansas is one of only 40 programs in the United States and the only one in Arkansas that is approved by the Institute of Food Technologists. It provides students with a strong background in basic and applied sciences and food chemistry, microbiology, engineering and quality control.

The food we consume daily is the result of extensive food research, a systematic investigation into a variety of foods' properties and compositions. After the initial stages of research and development, food products are mass produced using the principles of food technology. The FDTN concentration provides students interested in food industry careers with a multidisciplinary education consisting of core food science requirements in combination with a minor chosen by the student to compliment the student's career goals.

Culinary sciences blend the artistic abilities of culinary arts with the scientific expertise of food science to shape the future of research and development in the food industry. The FDCU 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). Students complete their culinary arts coursework at Brightwater: A Center for the Study of Food (an academic division of NWACC located in Bentonville, AR) and are eligible to receive a Certificate of Proficiency in Culinary Arts from NWACC with no additional coursework. Culinary coursework will be transferred to the UA; it can be taken prior to admission to the UA or taken while in residence at the UA. Food and Culinary Sciences concentration will provide students with the course work necessary to be eligible to become a Certified Culinary Scientist through the Research Chef’s Association.

Students in each concentration are required to complete a relevant internship. There are also ample opportunities for students to gain research and international experiences and to select a minor.