Food Science (FDSC)

Jeyam Subbiah
Department Head
N-201 Food Science Building
479-575-4605
jsubbiah@uark.edu

Renee Threlfall
Brewing Science Certificate of Proficiency Program Director
B-3 Food Science Building
479-575-4677
rthrelf@uark.edu

Department of Food Science Website

Brewing Science Certificate of Proficiency Website

Food science is an interdisciplinary field involving microbiology, engineering, biochemistry, nutrition, and sensory science to better understand food processes and improve food products for the general public. As the stewards of the field, food scientists study the physical, microbial, and chemical makeup of food. They apply their findings to develop the safe, nutritious, and sustainable foods and innovative packaging that line supermarket shelves daily.

Food science prepares students for many interesting, rewarding and challenging professional career opportunities in industry, business, governmental and educational organizations associated with food and food-related products. Due to the diversity and abundance of opportunities available, students graduating with a B.S.A. in food science readily obtain employment in the food industry or continue studies for graduate school. Additionally, requirements for several pre-professional programs can be fulfilled while meeting requirements for the food science degree.

Students may choose one of three areas of concentration for their degree program: Food Science (FDSC), Food Technology (FDTN) or Food and Culinary Sciences (FDCU). The FDSC concentration at the University of Arkansas is one of only 43 programs in the United States and the only one in Arkansas that is approved by the Institute of Food Technologists. It provides students with a strong background in basic and applied sciences and food chemistry, microbiology, engineering and quality control.

The food we consume daily is the result of extensive food research, a systematic investigation into a variety of foods' properties and compositions. After the initial stages of research and development, food products are mass produced using the principles of food technology. The FDTN concentration provides students interested in food industry careers with a multidisciplinary education consisting of core food science requirements in combination with a minor chosen by the student to compliment the student's career goals.

Culinary sciences blend the artistic abilities of culinary arts with the scientific expertise of food science to shape the future of research and development in the food industry. The FDCU concentration provides students interested in product development careers with an interdisciplinary background in food science and culinary arts. This concentration is a partnership program with Northwest Arkansas Community College (NWACC). Students complete their culinary arts coursework at Brightwater: A Center for the Study of Food (an academic division of NWACC located in Bentonville, AR) and are eligible to receive a Certificate of Proficiency in Culinary Arts from NWACC with no additional coursework. Culinary coursework will be transferred to the UA; it can be taken prior to admission to the UA or taken while in residence at the UA. Food and Culinary Sciences concentration will provide students with the course work necessary to be eligible to become a Certified Culinary Scientist through the Research Chef’s Association.

Students in each concentration are required to complete a relevant internship. There are also ample opportunities for students to gain research and international experiences and to select a minor.

Requirements for B.S.A. in Food Science with Food Science Concentration

Major Requirements

State minimum core and discipline-specific general education requirements:
(Course work that meets state minimum core requirements is in bold.)

Food Science B.S.A., Food Science Concentration

Nine-Semester Degree Program

Because the Food Science Concentration requires an internship one summer, students cannot enroll in an Eight-Semester Program. See the Eight-Semester Degree Policy for requirements of the eight-semester programs.

¹

The Fine Arts Elective courses which satisfy General Education Outcome 3.1 include:  ARCH 1003, ARHS 1003, COMM 1003, DANC 1003, LARC 1003, MLIT 1003, MLIT 1003H, MLIT 1013, MLIT 1013H, MLIT 1333, THTR 1003, THTR 1013, or THTR 1013H.

²

The Humanities Elective courses which satisfy General Education Outcomes 3.2 and 5.1 include:  CLST 1003, CLST 1003H, CLST 1013, HUMN 1124H, PHIL 2003, PHIL 2003C, PHIL 2003H, PHIL 2103, or PHIL 2103C.

³

One Social Science Elective should be selected from the following list of courses in order to satisfy General Education Outcomes 3.3 and 4.1:  ANTH 1023, COMM 1023, HDFS 1403, HDFS 2413, HIST 1113, HIST 1113H, HIST 1123, HIST 1123H, HIST 2093, HUMN 1114H, HUMN 2114H, INST 2013, INST 2813, INST 2813H, PLSC 2013, PLSC 2813, PLSC 2813H, RESM 2853, SOCI 2013, SOCI 2013H, or SOCI 2033.

⁴

The U.S. History or Government Elective courses which satisfy General Education Outcome 4.2 include:  HIST 2003, HIST 2013, or PLSC 2003.

⁵

Recommend ACOM 3143,  AGED 4003 or COMM 1313 to satisfy General Education Outcome 1.2.  See academic adviser for complete list of Communication Intensive courses.

⁶

Students must complete 40 hours of upper division courses (3000-4000 level).  It is recommended that students consult with the academic adviser when making course selections. 

Requirements for B.S.A. in Food Science with Food Technology Concentration

Major Requirements

State minimum core and discipline-specific general education requirements:
(Course work that meets state minimum core requirements is in bold.)

¹

Students must declare chosen minor with the Bumpers College Dean's Office. Visit the list of Bumpers College minors.

Food Science B.S.A., Food Technology Concentration

Nine-Semester Degree Program

Because the Food Technology Concentration requires an internship one summer, students cannot enroll in an Eight-Semester Program. See the Eight-Semester Degree Policy for requirements of the eight-semester programs. Students in the Food Technology Concentration must also complete a minor to provide multidisciplinary educational background (minor must be declared with Bumpers College Dean's Office). Where not specified, select courses from the state minimum core list.

¹

The Fine Arts Elective courses which satisfy General Education Outcome 3.1 include: ARCH 1003,  ARHS 1003,  COMM 1003,  DANC 1003, LARC 1003, MLIT 1003, MLIT 1003H,  MLIT 1013, MLIT 1013H, MLIT 1333,  THTR 1003, THTR 1013, or THTR 1013H.

²

The Humanities Elective courses which satisfy General Education Outcomes 3.2 and 5.1 include:  CLST 1003, CLST 1003H,  CLST 1013, HUMN 1124H, PHIL 2003, PHIL 2003C, PHIL 2003H, PHIL 2103, or PHIL 2103C.

³

One Social Science Elective should be selected from the following list of courses in order to satisfy General Education Outcomes 3.3 and 4.1:  ANTH 1023,  COMM 1023,  HDFS 1403,  HDFS 2413, HIST 1113, HIST 1113H,  HIST 1123, HIST 1123H, HIST 2093, HUMN 1114H,  HUMN 2114H, INST 2013, INST 2813, INST 2813H, PLSC 2013, PLSC 2813, PLSC 2813H, RESM 2853, SOCI 2013, SOCI 2013H, or SOCI 2033.

⁴

The U.S. History or Government Elective courses which satisfy General Education Outcome 4.2 include:  HIST 2003, HIST 2013, or PLSC 2003.

⁵

Recommend ACOM 3143, ACOM 3143H,  AGED 4003 or COMM 1313 to satisfy General Education Outcome 1.2.  See academic adviser for complete list of Communication Intensive courses.

⁶

Students must complete 40 hours of upper division courses (3000-4000 level).  It is recommended that students consult with the academic adviser when making course selections. 

Requirements for B.S.A. in Food Science with Food and Culinary Sciences Concentration 

Major Requirements

State minimum core and discipline-specific general education requirements:
(Course work that meets state minimum core requirements is in bold.)

¹

Indicates NorthWest Arkansas Community College course codes.

Food Science B.S.A., Food and Culinary Sciences Concentration

Nine-Semester Degree Program

Because the Food and Culinary Sciences Concentration requires an internship one summer, students cannot enroll in an Eight-Semester Program. See the Eight-Semester Degree Policy for requirements of the eight-semester programs.

¹

Indicates NorthWest Arkansas Community College course codes.

²

The Fine Arts Elective courses which satisfy General Education Outcome 3.1 include:  ARCH 1003, ARHS 1003, COMM 1003, DANC 1003, LARC 1003, MLIT 1003, MLIT 1003H, MLIT 1013, MLIT 1013H, MLIT 1333, THTR 1003, THTR 1013, or THTR 1013H.

³

The Humanities Elective courses which satisfy General Education Outcomes 3.2 and 5.1 include:  CLST 1003, CLST 1003H, CLST 1013, HUMN 1124H, PHIL 2003, PHIL 2003C, PHIL 2003H, PHIL 2103, or PHIL 2103C.

⁴

One Social Science Elective should be selected from the following list of courses in order to satisfy General Education Outcomes 3.3 and 4.1:  ANTH 1023, COMM 1023, HDFS 1403, HDFS 2413, HIST 1113, HIST 1113H, HIST 1123, HIST 1123H, HIST 2093, HUMN 1114H, HUMN 2114H, INST 2013, INST 2813, INST 2813H, PLSC 2013, PLSC 2813, PLSC 2813H, RESM 2853, SOCI 2013, SOCI 2013H, or SOCI 2033.

⁵

The U.S. History or Government Elective courses which satisfy General Education Outcome 4.2 include:  HIST 2003, HIST 2013, or PLSC 2003.

⁶

Recommend ACOM 3143,  AGED 4003 or COMM 1313 to satisfy General Education Outcome 1.2.  See academic adviser for complete list of Communication Intensive courses.

⁷

Students must complete 40 hours of upper division courses (3000-4000 level).  It is recommended that students consult with the academic adviser when making course selections. 

test

Minor in Food Science (FDSC-M)

The Food Science Minor consists of 18 semester hours to include:

A student planning to minor in food science must consult a Department of Food Science adviser.

Requirements for Certificate of Proficiency in Brewing Science

The Brewing Science Certificate of Proficiency is designed to provide students with a theoretical and practical introduction to brewing and fermentation. This certificate requires 15 credit hours. 

¹

Internship — Students could participate in an approved three credit hour internship with a brewing industry partner. A 3-credit hour internship should involve approximately 120-130 hours of work with the partner. The internship need not be completed in a single semester, although that is acceptable. At the end of the final semester of the internship, students would have to present a written and oral report of the work performed and lessons learned.

Special problems or research hours — Students could complete three credit hours working on a practical research problem under the supervision of a faculty member in food science, biology, chemistry, biological engineering, or chemical engineering. The topic of this work should be approved for relevance to the certificate before the work begins and reviewed if it changes substantially during the course of the work. Work that involves industry partners is particularly encouraged. At the end of the final semester of the work, students would have to present a written and oral report of the work performed and lessons learned. Credit hours and work done for an honors degree can satisfy this requirement, but if honors work is used, it must include at least one credit hour in three different semesters.

²

 To broaden the student's exposure to the skills needed in brewing and fermentation, for currently enrolled undergraduate students, at least one of these courses must be in a different department from the department of the student's major, and that course must also be outside of those already required for the student's major(s). If the student already holds a degree, the course must be a new one outside of the previous degree program.

Faculty

Acuff, Jennifer C., Ph.D. (Virginia Tech), M.S. (Kansas State University), B.S. (Abilene Christian University), Assistant Professor, 2020.
Atungulu, Griffiths Odhiambo, Ph.D., M.S. (Iwate University, Japan), B.S. (Jomo Kenyatta University of Agriculture and Technology, Kenya), Associate Professor, 2013, 2019.
Baum, Jamie I., Ph.D., B.S. (University of Illinois-Urbana-Champaign), Associate Professor, 2011, 2018.
Crandall, Philip G., Ph.D., M.S. (Purdue University), B.S. (Kansas State University), Professor, 1989, 1997.
Gibson, Kristen Elizabeth, Ph.D. (Johns Hopkins University), B.S. (University of Central Florida), Associate Professor, 2012, 2017.
Hettiarachchy, Navam S., Ph.D. (University of Hull, England), M.S. (Edinburgh University, Scotland), B.S. (University of Madras, India), University Professor, 1992, 2006.
Howard, Luke R., Ph.D., M.S. (University of Arkansas), B.S. (Purdue University), Professor, 2002.
Lee, Sun-Ok, Ph.D., M.S. (Iowa State University), M.S., B.S. (Dongduk Women’s University, South Korea), Associate Professor, 2008, 2016.
Morawicki, Ruben O., Ph.D. (Pennsylvania State University), M.Eng. (State University of New York-Buffalo), B.S. (Universidad Nacional de Misiones, Argentina), Associate Professor, 2006, 2016.
Seo, Han-Seok, Dr.rer.Medic. (Technische Universität Dresden, Germany), Ph.D., M.Sc. (Seoul National University, South Korea), B.S. (Korea University, Seoul, South Korea), Associate Professor, 2012, 2017.
Siebenmorgen, Terrence J., Ph.D. (University of Nebraska-Lincoln), M.S.Ag.E. (Purdue University), B.S.Ag.E. (University of Arkansas), Distinguished Professor, 1984, 2015.
Subbiah, Jeyamkondan, Ph.D. (Oklahoma State University), M.S. (University of Manitoba, Canada), B.E. (Tamil Nadu Agricultural University, India), Professor, 2019.
Ubeyitogullari, Ali, Ph.D. (University of Nebraska-Lincoln), M.S., B.S. (Middle East Technical University, Turkey), Assistant Professor, 2021.
Wang, Ya-Jane, Ph.D. (Iowa State University), M.S. (University of Minnesota-Twin Cities), B.S. (National Taiwan University), Professor, 1999, 2009.