Food Science and Technology

Description

UW-Stout's Food Systems and Technology program will prepare you for a career in the nation's largest business: food. Our program combines the sciences of chemistry and microbiology — with engineering and nutrition — all centered around food. You will study the basic science and applied aspects of food and food ingredients in our innovative classes and through challenging, fun hands-on experiences.



High School Preparation


Careers

  • Senior Technical Advertising Manager
  • Assistant University Food Service Manager
  • Hospital Food Service Administrator
  • Child Care Food Service Director
  • Hospitality Management Trainee
  • Research Chemist for a Food Analysis Laboratory
  • Corporate Quality Assurance Specialist
  • Fast Food Restaurant Corporation Food Technologist
  • Food Corporation Consumer Services Manager
  • Director of Marketing
  • Regional Director of Food Sales
  • Food Packaging Consultant
  • Food Stylist
  • Food Corporation Product Manager

Average beginning salary for UW-Stout graduates in this major — $46,000
89% employed in 2012–2013

View our Annual Employment Report for more details.


Explore Your Courses:

» Sample Freshman Schedule

Fall
Freshman English - Composition or Freshman English - Honors I
Food Systems and Technology Futures
Foods
General Psychology
Packaging Fundamentals
Fundamentals of Speech
Music Elective

Spring
Freshman English – Reading or Freshman English – Honors II
College Mathematics I
Physiology and Anatomy
Food Technology
General Education Elective

See our Undergraduate Bulletin for more information on these courses.

» Courses You May Take in the Major

Nutrition For Healthy Living
Food selection and eating patterns/standards, applied nutrition knowledge and interrelationships, nutrition information source analysis, weight management, the nutrition- exercise-fitness connection. Analysis of personal lifestyle and food patterns in relationship to optimal physical and mental well being.

Nutrition in the Hospitality Industry
Basic principles with application to the hospitality industry. Basic physiological nutrition; cultural and psychological influences on food preference. Interpretation of nutrition information, food composition data, and discussion of appropriate products and services. Nutrition analysis and programming on and off the computer will be stressed.

Management of Food Production
Development and application of management principles to decision making in small batch food production which is based on menu driven concepts.

Art and Science of Food
Analysis and application of food principles applied to storage, preparation and service. Special emphasis on food safety and the art of food preparation.

Outdoor Cooking
Food preparation principles in cooking and serving outdoors; equipment for outdoor food preparation; foods for camping, backpacking and canoe camping; preparing wild game and gathering and preparing wild foods.

Lifespan Nutrition
Nutrition concepts and concerns associated with each lifespan stage; integration of social, psychological, cultural, economic, and legislative factors to develop issue-centered approaches to meet nutrition needs.

Institutional Menu Planning
Principles of cycle menu planning, design and marketing for institutional food settings, which includes culinary skills, basic food preparation and modified menus to meet the special dietary needs of an individual or group.

Sports Nutrition
Nutritional and metabolic requirements of physical activity. Metabolic fuel utilization during exercise and physiological adaptations to exercise training will be discussed. The health and well- being benefits of an optimal diet-exercise regime will be emphasized.

Nutrition Counseling: A Team Approach
Inter-disciplinary team approach to individual and group client-centered nutrition counseling which includes assisting and advising clients on dietary information. Skills and techniques based on nutrition counseling theories that are most useful to registered dietitians in enhancing quality of life and planned nutrition intervention.

Community Nutrition
Current status and legislation of community nutrition programs. Assessment of community needs and resources, program planning, funding, and evaluation. The role of the community nutritionist/home economist to help individuals, families, and communities solve nutrition problems.

See our Undergraduate Bulletin for more information on these courses.

 

Program Video

Request More Information

Contact Information

Naveen Chikthimmah, Program Director
369 Heritage Hall
University of Wisconsin-Stout
Menomonie, WI 54751-0790

Phone: 715-232-5332
E-Mail: chikthimmahn@uwstout.edu


Program Website

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