See what the Culinary Food Science major is all about and what students are gaining through our program. View video.
Culinary Food Science
Food science meets food art in culinary food science. If you are looking for a career in food product development where both food science knowledge and culinary creativity come together, this is the program for you! The culinary food science degree program is a food science-based degree in which students develop basic culinary skills along with knowledge of the accompanying sciences. As a graduate, you’ll combine food product development skills and entrepreneurial talents with scientific and technological knowledge.
Accelerated Degree Option
Learning communities connect students with social and learning activities that extend well beyond the classroom. Students in many communities take a few courses together, get to know upperclassmen peer mentors, study together as a group, do service projects, and gather just for fun. Visit FSHN’s learning community page
Clubs and Organizations
Connect with people who share similar interests across the ISU campus. You can gain additional professional experiences outside of the classroom by getting involved in clubs and student organizations as wells as professional organizations.
As a culinary food scientist, you will be prepared for employment in food research and development, food marketing, test kitchens, and much more. You’ll gain real-world experience by completing an internship in food science or the culinary industry. For examples of student internships, check out our Career Connections profiles.
Internship Handbook »
Students and alumni of the Department of Food Science and Human Nutrition at Iowa State University are eligible to use the career services in both the College of Agriculture and Life Sciences and the College of Human Sciences. They can assist in these areas:
Department of Food Science and Human Nutrition | 2312 Food Sciences Building | 536 Farm House Lane | Ames, IA 50011-1054
Copyright © 2005-2017, Iowa State University of Science and Technology. All rights reserved.