Choosing a Degree

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The Department of Food Science offers a Bachelor of Science degree with three areas of focus for you to choose from:

This concentration is one of only 41 programs in the United States and the only one in Arkansas that is approved by the Institute of Food Technologists (IFT), the key international professional society for food scientists. It provides students with a strong background in basic and applied sciences as well as food chemistry, food microbiology, food analysis, food quality and food engineering.

The science-intensive nature of this concentration is beneficial to pre-medicine, pre-pharmacy and pre-dental students.

    COURSE REQUIREMENTS: [120 Total Hours]
    31 hours University and College Core 
        Composition I & II, two Communication Intensive Elective, US History course, 
        Fine Arts course, Humanities course, three Social Science courses and one University Prospective course

    40 hours Math and Science Core
        College Algebra, Trigonometry, Calculus I, Statistics course, Biology, Microbiology, University 
        Chemistry I & II, College Physics I and Elements of Biochemistry,
        Organic Physiological Chemistry or Organic Chemistry I

    36 hours Food Science Core
        Exploring Topics in Food Science, Introduction to Food Science, Fundamentals of 
        Nutrition, Food Processing, Food Law, Food Chemistry, Sensory Evaluation, Product Innovation for the Food Scientist, 
        Food Analysis, Food Microbiology, Engineering Principles of Food Processing and Internship Credit

    9-19 hours General Electives

This 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). Culinary arts courses are available on the NWACC campus only. Along with their bachelor’s degree in Food Science from the UA, students will also be eligible to become a Certified Research Chef or Certified Culinary Scientist through the Research Chef’s Association.

    COURSE REQUIREMENTS: [120 Total Hours]
    31 hours University and College Core
        Composition I & II, Two Communication Intensive Courses, US History course, 
        Fine Arts course, Humanities course,  three Social Science courses and one University Perspectives course

    29 hours Math and Sciences Core
        College Algebra, Survey of Calculus, Statistics course, Biology, Microbiology, 
        University Chemistry I & II, and Organic Physiological Chemistry

    26 hours Food Science Core
        Exploring Topics in Food Science, Introduction to Food Science, 
        Food Law, Food Processing, Food Analysis, Food Chemistry, Sensory Evaluation, 
        Product Innovation and Internship credit

    24 hours Culinary Arts Core
        Fundamentals of Nutrition, Food Safety and Sanitation, Foundations, Sauces,
        Methods, Baking, Butchery & Charcuterie, and World Cuisine

    10-16 hours General Electives

This concentration provides students interested in food industry careers with an integrated background in food science and business or nutrition. Students in the food technology concentration will complete a minor in agribusiness, general business or nutrition while completing their core requirements, thus leaving elective hours available for further educational enhancement.

    COURSE REQUIREMENTS: [120 Total Hours]
    31 hours University and College Core
        Composition I & II, two Communication Intensive Elective, US History course, 
        Fine Arts course, Humanities course, three Social Science courses and one University Perspective course

   29  hours Math and Sciences Core
        College Algebra, Survey of Calculus, Statistics course, Finite Math (business minors only), 
        Biology, Microbiology, University Chemistry I & II, Organic Physiological Chemistry, and 
        Introduction to Biochemistry (nutrition minors only)

    26 hours Food Science Core
        Freshman Orientation, Food Science Orientation, Introduction to Food Science, Food Law, 
        Food Processing, Food Analysis, Food Chemistry, Sensory Evaluation, Product Development, 
        and Internship credit

    18-21 hours in coursework in business or nutrition depending on chosen minor

    10-19 hours General Electives