The Culinology® degree program offers the opportunity to gain a broad education in Food Science and Culinary Arts. It involves the integration of Food Science and Culinary Arts so that students are prepared to work in diverse areas within the food industries—from experimental research chefs and menu planners to food manufacturing, fine dining, and product development. Culinology® is an approach to food that blends culinary arts and food technology. Through the blending of these two disciplines, culinology® seeks to make food taste better—whether purchased in a supermarket or eaten in a restaurant. Culinology® also seeks to make food more consistent and safer. A primary application of culinology® is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, to items that are on the menus of chain restaurants or those processed for retail sale. Such chain-menu or retail product development is only possible through the astute combination of culinary arts and food science and technology.
Internships and Professional Experience
Internships and/or professional experience prepares students for future careers in Food Science. A significant percentage of employers prefer students with work experience outside of a college environment to students with no experience, according to new data released by the Chronicle of Higher Education. Students should check with the MSU Career Center or the program coordinator for internship opportunities.
Students may apply for university, college and departmental scholarships through one application. You can find the scholarship application once you logon to myState. Under the banner tab, select Financial Aid and Scholarships. The application is listed as Submit/Revise General Scholarship Application (16/17).
Scholarship deadline is February 15, 2016.
Students may transfer to Mississippi State University from regionally accredited community, junior or senior colleges for any period of enrollment, provided they have earned a 2.0 GPA (as computed by Mississippi State University) on all college courses attempted as well as earned a 2.0 GPA on the 30-hours of core courses. Transfer students should look at the transfer course equivalent guide to determine which courses will transfer.
The Department of Food Science, Nutrition and Health Promotion encourages its students to take advantage of the many experiences offered by the departmental student organizations and teams. Clubs are a great way to develop leadership skills and to learn about the various food industries. Visit the organizations page to find out more.
- Dr. Wes Schilling
- Office: Room 106, Herzer Building
- E-mail: firstname.lastname@example.org
- Phone: (662) 325-9456