California State Polytechnic University: Nutrition (BS)

In the Food Science major, we empower students to nourish the world.
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California State Polytechnic University: Nutrition (BS)

Building 74M Cal Poly, San Luis Obispo, California 93407, United States

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In the Food Science major, we empower students to nourish the world.

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Agroecology
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General info

Imagine walking down the grocery store aisle and knowing YOU had an important role in bringing a product from farm to fork!

You might work for a large multi-national corporation, with opportunity for traveling the world. You might work for a government agency or a non-profit foundation. You might start your own business or work with a small start-up company. Whichever route you choose, there's a career waiting for you. Depending on your personal interests, we'll help you choose the right concentration within the Food Science major to prepare you for your career goals.

We offer three different curriculum options or 'concentrations' within the Food Science major: Advanced Food Science, Applied Food Technology, and Culinary. You may link to the online Cal Poly catalog to learn more about the department, the food science major, and concentrations within the food science major. If you're interested in the Food Science flow charts and curriculum sheets, visit the Cal Poly catalog degree flowchart and select your catalog year, major and concentration.

Advanced Food Science is the curriculum approved by the Institute of Food Technologists (IFT), the key international professional society for food scientists. Students are strongly advised to follow this concentration if they anticipate graduate study following completion of the BS, as many graduate programs in food science require the advanced chemistry and calculus coursework included in this concentration. In addition, students must follow this concentration to be eligible for IFT scholarships.

Applied Food Technology allows students to select coursework focused in a commodity or other area where they have a career interest. For example, course selections may focus in dairy products, meat science, packaging, culinary science, or business. 

Culinary is designed for students who want to blend culinary and food science principles in ingredient development, food product development, or in entrepreneurial pursuits. Some students choose this route after completing a professional culinary program, or choose to attend one after earning their B.S.

About The Sustainable Food Systems Sourcebook

The Sustainable Food Systems Sourcebook is a free database of degree programs, consultants, scholarships, funding, conferences, and other education and training resources for professionals and students focused on food systems work. It is published by the Thomas A. Lyson Center for Civic Agriculture and Food Systems in collaboration with the North American Food Systems Network (NAFSN). The Lyson Center is a project of the Center for Transformative Action (a 501c3 nonprofit organization affiliated with Cornell University).

 

Contact Duncan Hilchey with any questions or comments.