Food Science, Nutrition, and Management

Faculty:
Robert Pierson, Chairperson
Catherine Davies

The curriculum in Food Science, Nutrition, and Management is designed to prepare students for careers in the food production and food service industries. Science and business are emphasized to different extents in the three specializations within the major. Communications skills and a broad background in liberal arts are important components of the programs. An important objective for our program is the education of students to meet the career needs of the industry which will employ them. Industry advisors review our programs periodically to help us accomplish this.

The food and allied industries employ large numbers of people with widely varying skills and talents. Graduates are employed in many sectors of the foodservice industry, such as quality assurance, production management, industrial food management, food marketing, food and pharmaceutical packaging, food purchasing, product development, research, technical sales, restaurant or foodservice management. Graduates often work as sales representatives or market development coordinators. Placement of graduates is excellent.

The curriculum is designed to permit the student to pursue an interest in either food science and technology or foodservice management. It is ideal for the student interested in opening his or her own business in the food industry (restaurant or food production).

The total number of credits required for graduation with a degree in Food Science, Nutrition, and Management is 128, which includes 4 credits for completion of the Experiential Learning Program.

The Experiential Learning Program (ExLP) at Delaware Valley College is a graduation requirement for all full-time undergraduate students. Students can choose from multiple experiential learning activities and will earn 4 credits for the ExLP depending on their major’s program requirements.

Minimum requirements:

Full-time undergraduate students must complete a minimum of two experiential learning activities with at least one for academic credit.
Students must have completed 27 credits to enroll in Experiential Learning Activities.
All students must complete an introductory course prior to enrolling in any Experiential Learning Activities.

Students must consult with their Department Chair for specific major requirements to complete the Experiential Learning Program.

Food Science and Food Technology

Graduates of these specializations are prepared to enter food ingredient or food processing industries such as baking, confections, dairy products, meats, flavors, convenience foods, and packaging. They may also be employed in government regulations, commercial testing laboratories, or in technical sales for companies which supply the food industry. University and government laboratories also employ food scientists and technologists. Close association with area food processors and government laboratories enables our students to gain firsthand knowledge of the industry through field trips and summer employment. Students have access to excellent paid internship opportunities with major foodservice corporations.