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The Applied Food Science bachelor's degree program combines the strengths of culinary arts and food science to prepare students for careers working in food product research and development, quality assurance, production management, and food technologist positions. The program is open to individuals already holding an associate degree from Johnson & Wales University鈥檚 College of Culinary Arts as well as graduates from other culinary arts and baking & pastry arts associate degree programs.

Upon completion of the program, graduates are expected to:

• Apply food chemistry and scientific principles to the innovation and development of food and food products.
• Demonstrate practical proficiency of applied food sciences in a food analysis laboratory.
• Apply principles of food technology and processing in food systems.
• Apply food safety and microbiological knowledge to identify and solve problems related to food and food products.
• Demonstrate effective oral and written communication skills.

Major curriculum classes are conducted in both academic and laboratory environments focusing on core competencies prescribed by the Institute of Food Technologists. These include food chemistry and analysis, food safety and microbiology, food processing and engineering, and applied food science. The student鈥檚 experience is complemented by the university鈥檚 Arts & Sciences Core Curriculum to provide breadth of learning through the natural sciences, social sciences and humanities.