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Food Science Concentration

The food industry is a global effort that requires highly skilled individuals with strong science knowledge and technical skills. Our program not only prepares students in these areas but also has a focus on engaging students in “real world” team led research projects and understanding the creation and development of successful global food business enterprises. In our program you will spend 7 semesters as part of a small research team of students working with a faculty mentor on industry relevant research projects. The program also has “hands-on” food business entrepreneurship, study abroad and internship opportunities. The Food Science Program is home to Clemson’s student run business enterprise the ’55 Exchange. Students running the ’55 Exchange are responsible for the design, manufacture, and sale of Clemson’s world famous ice cream.

Opportunities for employment include a wide variety of career paths such as new food product research and development, design of sustainable food systems, quality assurance management, analytical testing, operations management, food packaging applications, marketing, customer services and technical sales.  Local, state and federal agencies also need graduates for positions in sustainability, food safety and regulatory positions.

All three emphasis areas are approved by the Institute of Food Technologists (IFT) and creatively designed to match a student’s special interest.  The unique Culinary Science emphasis area combines the creative culinary arts with food science and is one of a few select national programs approved by the Research Chef’s Association as meeting the requirements for the title of CulinologyTM.

Emphasis Areas

  • Food Packaging & Manufacturing Operations

    Required Courses

    ACCT 2010 Financial Accounting Concepts 3(3,0)
      or ACCT 2020 Managerial Accounting Concepts 3(3,0)

    PKSC 4010 Packaging Machinery 3(3,0)

    PKSC 4640 Food and Health Care Packaging Systems and 4(3,3)
     + PKSC 4641 Food and Health Care Packaging Systems Laboratory

    FDSC 4200 Special Topics – Quality Certifications Focus (HACCP, etc) 3(3,0)

  • Sustainable Food, Nutrition, and Health

    Select 4 of 5 Courses

    HLTH 2500 Health and Fitness 3(3,0)

    NUTR 4510 Human Nutrition 3(3,0)

    HORT 4560 Vegetable Crops 3(3,0)

    BIOL 2230 Human Ana & Phys II and 4(3,2)
      + BIOL 2231 Human Ana & Phys II Laboratory

    FDSC 4200 Special Topics – Quality Certifications Focus (HACCP, etc) 3(3,0)

  • Culinary Science (Culinology™)

    Required Courses

    FDSC 2150 Culinary Fundamentals and 2(1,3)
      + FDSC 2151 Culinary Fundamentals Laboratory

    FDSC 2160 Fundamentals of Baking Science and  2(1,3)
      + FDSC 2161 Fundamentals of Baking Science Laboratory

    FDSC 3070 Restaurant Food Service Management 3(3,0) (recommended) or

    FDSC 3060 Institutional Food Service Management 3(3,0) (accepted for change in concentration)

    FDSC 4200 Special Topics – International Cuisine Focus 1(1,0)

    FDSC 4200 Special Topics – Ingredient and Flavor Focus 1(1,0)

    FDSC 4200 Special Topics – Quality Certifications Focus (HACCP, etc) 3(3,0)

    Optional Courses (Must be completed for Research Chef’s Association CulinologyTM Designation)
        FDSC 2500 Culinary Science Internship 0(0,0)
        FDSC 3500 Food Science Internship 0(0,0)

The Program also offers an accelerated five-year combined bachelor’s/master’s program that allows students to count up to twelve hours of graduate credit toward both the BS degree in Food Science and Human Nutrition and the MS degree in Food, Nutrition and Culinary Sciences.