The UGA Culinary Science and Nutrition Program offers an interdisciplinary curriculum that integrates principles of food science, nutrition, and the culinary arts. A Culinary Science and Nutrition degree prepares students for careers with food industry, research or manufacturing companies in areas such as food production operations, quality assurance and control, and food research and quality development.
Culinary Science and Nutrition majors examine the functions of ingredients in foods and food products. Students also learn how to conduct analytical evaluation of foods, including color, pH, viscosity, and moisture content. Sensory characteristics (appearance, aroma, taste, flavor, texture) which impact consumer acceptance of food products when ingredients are modified or removed are also examined. Students learn to apply this knowledge to the selection, preparation, and processing of food in commercial and industrial environments.
Study Abroad Options: Foods and Nutrition of the British Isles and Foods and Nutrition of Italy are departmental study abroad programs which are offered alternating years. Students may also receive academic credit for culinary-oriented study abroad programs in various locales.