Nutrition & Food Sciences

B.A.S. in Culinary Science & Food Service Management

  1. ​Understanding and knowledge of Food Processing and Manufacturing practices.
  2. ​Familiarity with and use of Project Management software.
  3. ​Ability to develop a food testing plan from concept to product including prototype development and product launch.
  4. ​Ability modify recipes for healthier products.
  5. ​Understanding with rudimentary ability to oversee food systems in a restaurant or public education system.
  6. ​Ability to identify and apply changes in food components with an understanding of how changes will influence food quality, stability, flavor and nutritional profile.
  7. ​Ability to work in teams on development of new food from Concept to Prototype.

B.S. in Food & Nutrition in Business and Industry

  1. ​Complete understanding and use of Hazard Analysis and Critical Control Point (HACCP) , especially with enactment of the Food Safety Modernization Act.
  2. ​Knowledge in how to conduct Cost Optimization.
  3. ​Ability to identify the function of specific food ingredients and how to select correct cooking techniques to maintain and improve food quality.
  4. ​Ability to work in teams on development of new food from Concept to Prototype.
  5. ​Ability to work in team presentations.
  6. ​Ability to give or follow instructions to and from others.
  7. ​Ability to lead a team.

B.S. in Nutrition

  1. ​Knowledge of and ability to identify safety guidelines.
  2. ​Ability to analyze and interpret blood profile data as it relates to specific health issues or concerns.
  3. ​Ability to read, understand, and present interpretations of scientific literature in the field to a lay audience and health care clients.
  4. ​Ability to apply food systems administration concept in decision making process.
  5. ​Ability to function as a part of an overall health team.
  6. ​Ability to give or follow instructions to and from others.
  7. ​Ability to work in team presentations.

M.S. in Exercise & Sports Nutrition

  1. ​Understanding of the integration of nutrition into specific exercise benefits 
  2. ​Understanding of experimental methods used to expand knowledge.
  3. ​The ability to apply knowledge in the development of written and verbal communications.
  4. ​The ability to interpret scientific literature in the field and author written and verbal communications on findings.
  5. ​The ability to give or follow instructions to and from others.
  6. ​The ability to lead a team.

M.S. in Food Science & Flavor Chemistry

  1. ​Understanding of experimental methods used to expand knowledge.
  2. ​The ability to apply knowledge in the development of written and verbal communications.
  3. ​The ability to apply techniques of food analysis and food chemistry to different foods.
  4. ​The ability to interpret flavor chemistry and food science research findings and literature to formulate reports at the operations level of a food industry manager.
  5. ​The ability to work as a part of a research team.
  6. ​The ability to work in team presentations.
  7. ​The ability to give or follow instructions to and from others.

M.S. in Nutrition

  1. ​Understanding of the integration of nutrition into specific health benefits or disease conditions.
  2. ​Understanding of experimental methods used to expand knowledge.
  3. ​The ability to interpret scientific literature in the field and author written and verbal communications on findings.
  4. ​The ability to organize arguments in a rational manner.
  5. ​The ability to author written and verbal communications for various audience levels.
  6. ​The ability to listen to and interpret scientific presentations and publications.
  7. ​The ability to function as a part of an overall health team.

Ph.D. in Nutrition

  1. ​Understanding of the integration of nutrition into specific health benefits or disease conditions.
  2. ​Understanding of experimental methods used to expand knowledge.
  3. ​The ability to apply knowledge in the development of written and verbal communications.
  4. ​The ability to interpret scientific literature in the field and author written and verbal communications on findings.
  5. The ​ability to author written and verbal communications for various audience levels.
  6. ​The ability to listen to and interpret scientific presentations and publications.
  7. ​The ability to lead a team.

Page last updated 8:09 AM, September 17, 2019