Undergraduates in our department can choose from degrees in Food Science, Bioprocessing Science, and Nutrition Science
Food Science w/ Science Emphasis
Food Science applies microbiology, chemistry, engineering, and nutrition to the study of food composition and behavior, and how these are affected by production methods, processing, and preparation in order to produce a safe, wholesome product.
The B.S. in Food Science with a Science emphasis is designed for students who want more rigorous science courses to prepare them for graduate school or careers in the food, pharmaceutical, and bioprocessing industries.
Food Science w/ Technology Emphasis
The B.S. in Food Science with a Technology emphasis has courses in business and agricultural commodities, along with technical training.
The B.S. in Food Science with a Technology emphasis is designed for students more interested in business opportunities for technically trained individuals. It offers greater flexibility in complementing Food Science coursework with business, agricultural commodity, and computer science courses.
Bioprocessing Science combines basic biological sciences such as biochemistry and molecular biology with the applied sciences of microbiology, analytical chemistry and process engineering to develop commercial products using living cells. These products have widespread use in the health care, agriculture, food, and fuels industries.
The B.S. in Bioprocessing Science has a unique collection of courses that provide a special skill set specific to bioprocessing and pharmaceutical manufacturing needs.
Nutrition Science applies many of the basic components of the physical, life, and social sciences, including chemistry, biology, biochemistry, microbiology, genetics and psychology, to the study of how nutrients and other food components affect health, and how individuals and communities make health-related decisions.
The B.S. in Nutrition Science prepares students for graduate study in a wide variety of healthcare-related fields, including medicine, pharmacy and physical therapy.
The B.S. in Applied Nutrition is designed to help students become qualified to consult and/or develop programming or public health initiatives on healthy eating and other health-related activities necessary for improving quality of life and lowering health care costs, and/or to work with agricultural and food industries to help develop approaches associated with meeting these needs. [Note that many of these positions will still require a graduate degree and/or certification as a Registered Dietitian for eligibility.]
This major may also be appropriate for providing the prerequisites for health professional programs that do not require 4 semesters of chemistry and/or 2 semesters of physics (e.g., Physician Assistants, Nursing).
Ready to Get Started?
Our Scholarly Efforts Help Us Improve Our Teaching Activities
Stevenson and Harris. 2014. Instruments for characterizing teaching practices: a review. NACTA Journal 58(2): 105-108
Stevenson, Alberts and Johnston. 2014. Perceptions of Food Safety Careers Among High School and Community College Students in Rural North Carolina. NACTA Journal.
Johnston, Wiedmann, Orta-Ramirez, Oliver, Nightingale, Moore, Stevenson and Jaykus. 2014. Identification of core competencies for an undergraduate food safety curriculum using a modified DELPHI approach. Journal of Food Science Education 13(1): 12-21.
Goodell, LS, Cooke, NK, and Ash, SL. Cooperative Learning Through In-Class Team Work: An Approach to Classroom Instruction in a Life Cycle Nutrition Course. North American Colleges and Teachers of Agriculture Journal. 2012 June; 56(2):68-75.
Recent Recognition for Teaching Excellence
The North American Colleges and Teachers of Agriculture (NACTA) awarded Dr. Keith Harris the Teacher Fellow Award in 2013. Dr. Harris teaches Introduction to Food Science (FS 201), Food Analysis (FS 403) and Nutraceuticals and Functional Foods (FS 557)
Dr. Suzie Goodell was awarded the Outstanding Teacher Award by the NC State Alumni Association in 2013. Dr. Goodell teaches Cultural Foods (NTR 220), Community Nutrition (NTR 420), Life Cycle Nutrition (NTR 421) and the Capstone course (NTR 490).