Culinary Food Science

The Bachelor of Science in Culinary Food Science at Iowa State University is a comprehensive program designed to equip students with the technical knowledge and practical skills necessary to excel in the dynamic food industry. This interdisciplinary program combines principles of food science, culinary arts, and technology to prepare graduates for diverse careers in food manufacturing, quality assurance, research and development, and culinary innovation. Students will explore topics such as food chemistry, microbiology, food processing, safety standards, sensory evaluation, and product development. The curriculum emphasizes experiential learning through laboratory work, internships, and industry partnerships, enabling students to gain real-world experience and develop critical problem-solving abilities. Faculty members bring extensive industry expertise, guiding students in understanding the science behind food flavors, textures, and preservation methods. Graduates of this program will be well-equipped to contribute to the creation of new food products, improve existing processes, and ensure safety and quality compliance in various food sector settings. The program also fosters strong communication and teamwork skills essential for successful careers in the food industry. With access to state-of-the-art laboratories and research facilities, students are encouraged to innovate and participate in cutting-edge research projects. Upon graduation, students will be prepared for roles such as food technologists, quality assurance managers, sensory analysts, and product developers, making them valuable assets to the food and beverage industry on a national and global scale. The Iowa State University’s emphasis on hands-on training, industry engagement, and scientific rigor ensures that graduates are ready to meet the evolving challenges of nourishing the world through science and culinary arts.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.

INTERNATIONAL PERSPECTIVES: 3 CR.

U.S. DIVERSITY: 3 CR.

COMMUNICATIONS AND LIBRARY: 10 CR.

HUMANITIES AND SOCIAL SCIENCES: 6-12 CR.

ETHICS AND ENVIRONMENTAL: 3-6 CR.

MATHEMATICAL SCIENCES: 6-8 CR.

PHYSICAL SCIENCES: 9 CR.

BIOLOGICAL SCIENCES: 12-13 CR.

ANIMAL SCIENCE COURSEWORK: 6 CR.

FOOD SCIENCE AND HUMAN NUTRITION: 41 CR.

HOTEL, RESTAURANT, INSTITUTIONAL MANAGEMENT: 16 CR.

ELECTIVES 0-8 CR. SELECT FROM ANY UNIVERSITY COURSEWORK TO EARN AT LEAST 120 TOTAL CREDITS.

• Applicant must have a B- or 3.70 (out of a possible 5.00) cumulative grade point average in academic subjects at secondary level. The following subjects are not included in the CGPA: drawing, military training, music, labor/vocational study, and physical education. ƒ
• Students who do not meet the CGPA requirement above but who rank in the top half of their high school graduating class will be given consideration upon receipt of their official rank from the school. 
• TOEFL Internet-Based TOEFL (IBT) score of 71 with a minimum score of 17 in both the Writing and Speaking sections, Paper-Based TOEFL (PBT) score of 530
• IELTS Overall band score of 6.0 with no sub score below 5.5

Want to improve your English level for admission?

Prepare for the program requirements with English Online by the British Council.

• ✔️ Flexible study schedule
• ✔️ Experienced teachers
• ✔️ Certificate upon completion

📘 Recommended for students with an IELTS level of 6.0 or below.

Enroll in the course

Scholarships

• International Merit Scholarships
• Anne Doyle International Student Award

The Culinary Food Science program at Iowa State University of Science and Technology offers students a comprehensive education that combines principles of food science with culinary arts. This program is designed to prepare students for careers in the food industry, including areas such as food product development, quality assurance, food safety, and culinary innovation. Students gain hands-on experience in state-of-the-art laboratories and kitchens, allowing them to develop practical skills alongside theoretical knowledge. The curriculum includes courses in food chemistry, microbiology, sensory analysis, caloric and nutritional analysis, as well as culinary techniques and culinary management. Students can also participate in internships and cooperative education programs that provide real-world experience and networking opportunities within the food industry. The program emphasizes research and innovation, encouraging students to develop new food products, improve manufacturing processes, and ensure food safety standards. Graduates of this program are well-equipped to pursue careers in food manufacturing companies, research institutions, culinary consulting, as well as governmental agencies overseeing food safety and standards. The program also prepares students for advanced study in food science or culinary arts, fostering a multidisciplinary approach that bridges science and culinary practice. With access to the university's extensive resources, including laboratories, pilot plants, and faculty with industry expertise, students are encouraged to pursue projects that challenge their creativity and technical skills. Overall, the Culinary Food Science program at Iowa State University aims to cultivate chefs who understand the science behind their craft and scientists who appreciate the culinary arts, creating a versatile skill set applicable to a wide range of careers in the food sector.