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Career Opportunities: |
The Culinary Science and Nutrition Program prepares students for careers in food companies and food service organizations, including product research and development, test kitchens, product marketing and sales, sensory evaluation, and quality control. Students should seek guidance from their advisors to best tailor a sequence of supporting courses and electives to meet their specific professional interests.
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Expectations
of Transfer Students: |
It is recommended that students transferring to the Culinary Science and Nutrition major have courses in English composition, math, elementary statistics, speech communication, and either general chemistry or biology. Foods and nutrition courses taken during the third year have general chemistry and biology as prerequisites.
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Scholarships: |
Students are eligible to compete for scholarships offered through the College of Family and Consumer Sciences as well as UGA. FACS scholarship information can be found at http://www.fcs.uga.edu/ssac/scholarships.
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Study Abroad: |
Foods and Nutrition of the British Isles Study Abroad Program, Foods and Nutrition of Italy and Greece Study Abroad Program, and the Ghana Service-Learning Study Abroad Program are available through the Department. Students may receive academic credit for culinary-oriented study abroad programs in other locales, such as LaSalle Institut Polytechnique Exchange in Culinary Sciences in Beauvais, France.
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Internships: |
Internships allow qualified students to earn academic credit while applying classroom experiences to real life and exploring various careers in Consumer Foods. Opportunities range from food service to consumer research and product development, to consumer education. Internships may take place throughout the academic year. Information about the application process and the deadlines to apply are available on the program section of the department’s website. The internship must be approved before it is begun. Available internships vary from year-to-year.
Recent internship opportunities have included: interning at a sensory research marketing firm, working on brand development at a fast-food enterprise, working with the UGA Cooperative Extension Service to provide nutritional education, interning with the USDA-Agricultural Research Service in a sensory research laboratory, and interning at a food service corporation.
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Service Learning: |
Students who elect to take Foods and Nutrition Education Methods to fulfill a major requirement will participate in a service learning experience.
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Student Organizations: |
FACS Student Organizations information can be found at https://www.fcs.uga.edu/ssac/student-organizations.
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Available Graduate Programs: |
Undergraduates completing the B.S.F.C.S. degree have pursued graduate degrees in food science, nutrition, and in public health and education.
For qualified students, the Culinary Science and Nutrition major is offered as part of a dual degree Double Dawgs program combined with an M.S. in Foods and Nutrition.
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