September 23, 2008
ISU introduces new culinary science degree program
Emerging major responds to industry demands for professionals who demonstrate chefs' skills and scientific inquiry
AMES, Iowa – With tips for healthy eating dominating magazine covers and celebrity chefs drawing avid fans, it’s no coincidence that Iowa State University is offering a degree program that folds together the science and the art of foods.
Iowa State is now accepting students into an undergraduate degree program that blends food science and technology with creative aspects of food preparation. Culinary science students at Iowa State explore chemical and physical interactions of food and also master techniques that chefs use when preparing meals for connoisseurs.
Increasing consumer interest in health and nutrition is driving the program, which was also developed in response to growing industry demand. Industry is clamoring for professionals prepared to work in this emerging niche, said Cheryll Reitmeier, a professor of food science and human nutrition, ISU’s academic home for the program. The Board of Regents, State of Iowa, approved plans for the new program in July.
“This is the first program of its kind in the state. We only know of two other schools in the midwest that offer similar degree programs,” said Reitmeier.
Reitmeier and her colleagues, who developed the culinary science program, hope to inspire a new crop of innovators who will excite consumers with ingenious new food products. Food science professors worked with faculty in the hotel, restaurant, and institution management program to develop the new degree program.
Culinary science students will build a strong science foundation while developing basic culinary skills, said Reitmeier. They will learn nutritional, chemical, and physical aspects of food production and preparation -- and grow into professionals who can develop and distribute commercial food products that are safe, affordable, healthy and delicious, she said.
“By integrating the fields of culinary arts and food science into the new culinary science program, we will prepare students to meet the evolving needs of the food and beverage industry,” said Ruth MacDonald, professor and chair of food science and human nutrition at Iowa State.
Students will ultimately prepare for careers in food product research and development, corporate restaurant product development, and food marketing, said Erica Beirman, culinary science program coordinator. Before graduation, they complete two internships, one in food science and the other in culinary industry, she said.
“In the internships, students will apply what they’ve learned in actual workplaces. They also help students build professional networks, which are so important for job placement and advancement,” said Beirman.
First-year culinary science students are invited to join ISU’s Food Science and Human Nutrition Learning Community, where they can study together, share a residence hall, and extend their course learning.
Students can also join pre-professional student clubs on campus, including the Food Science and Human Nutrition Club, and the Hotel Restaurant and Institution Management Club. “We anticipate starting up a Culinary Science Club,” said Beirman. Members of the student-directed organizations plan educational activities and get to know other students and faculty who share common interests, she said.
Contacts:
Erica Beirman, Food Science and Human Nutrition, phone 515 294-4361, email ebeirman@iastate.edu.
Mike Ferlazzo, News Service, phone 515 294-8986, email ferlazzo@iastate.edu
Cathy Curtis, College of Human Sciences, phone 515 294-8175, email ccurtis@iastate.edu.
