UW-Stout's Food Systems and Technology program will prepare you for a career in the nation's largest business: food. You may choose from five concentrations: food systems management, food merchandising and distribution, food science, food communication and food packaging.
Interested?
Food Systems Management We spend about 50 percent of our food dollars in restaurants, cafeterias and fast-food franchises, at work or school. Food systems managers organize these operations and make sure the foods are attractive, nutritious and safely prepared. Food systems managers hold positions in a variety of fields including airlines, cruise ships, retirement communities, hospitals, universities, correctional facilities, delis and catering operations.
Food Merchandising and Distribution Handlers specialize in large quantity purchases and shipment of food products to retail stores, markets and restaurants. They also manage grocery-type stores, from small convenience stores to giant discount clubs. UW-Stout is one of only a few universities offering a program specifically for management positions in the estimated 250,000 retail food stores.
Food Science Have you ever wondered how chocolate can be coated with a candy shell or how fat is removed from peanuts? Food scientists are involved in the research and development of new food products. They study the chemical and biochemical reactions which reveal how food ingredients interact. Food scientists develop the equipment and processes by which various foods are made and they apply the proper controls to ensure our food supply remains safe.
Food Communication Food communication specialists work for magazines, television stations or newspapers. They also help companies promote new products, write newsletters and produce educational videos. As self-employed entrepreneurs, they may run a gourmet cooking school or lead food tours around the world, limited only by their imaginations.
Food Packaging Specialists develop and improve food packaging to provide safety, quality and convenience to food consumers. They are involved in research and development for intelligent packaging alerting consumers to environmental changes that affect the product; or reduced-oxygen packaging to slow the spoilage of seafood. They create value packaging to enhance marketability of a quality product; or edible packaging, such as films produced from starch, vegetable or animal protein. They also collaborate with packaging engineers to develop special needs packaging, such as packaging for long space voyages or to protect consumers from food bioterrorism.
Preparing for UW-Stout
We recommend a basic, well-rounded college preparatory curriculum, including work with personal computers. Food classes are helpful. Experiences in clubs, sports and other extracurricular activities are also recommended. Depending on the concentration you choose, you will also benefit from participation in FCCLA, DECA, the school newspaper, forensics, Science Olympiad, art and mathematics classes.
Starting Out
Your first semester, you will be able to take professional classes and an introductory course to explore options in the five concentrations. The introductory course is taught by the Food Systems and Technology Program Director. You may also take a foods or nutrition course. General education classes will round out your schedule.
As You Progress
All Food Systems and Technology students take 42 general education credits and have a common professional core of 34 credits, including classes in foods, nutrition, sensory evaluation, packaging, marketing, leadership, science and communication.
Depending on your concentration, you will take more management, science, merchandising, communications or packaging classes to gain expertise in the area of your choice.
Entry Positions
Food systems management graduates administer large quantity food production and service facilities in settings as varied as cruise ships, hospitals, restaurants and schools.
Food science entry-level positions include food technologist, quality assurance manager, food analyst, food product development team member, technical representative and government relations officer.
Opportunities for food merchandising and distribution graduates include supermarket management, manufacturer sales, food broker, wholesale sales, specialty food merchandising and marketing specialist.
Food communication careers include food styling, magazine and newspaper writing/editing, working as a food industry home economist, food and nutrition commentator on television, food promotion specialist, cookbook author or an entrepreneur.
Food packaging entry-level positions include food scientist in packaging or packaging specialist, food scientist–technologist or food packaging technologist, food packaging engineer, food packaging consultant or quality assurance in food packaging.
Starting salaries in 2006-07 for people in these positions ranged from $17,000 to $44,000 and averaged $32,000. Graduates often receive promotions during their first year of employment resulting in salary increases.