Degree: B.S.
Director: Mukund V. Karwe (karwe@aesop.rutgers.edu)
Adviser
|
Code
|
Office
|
Phone (Ext.)
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George M. Carman
|
CS
|
Food Science 203
|
2-9611 (217)
|
Mukund V. Karwe
|
KG
|
CAFT 221
|
2-9611 (224)
|
Tung-Ching Lee
|
LL
|
CAFT 321-B
|
2-9611 (236)
|
Sean Liu
|
LS
|
Food Science 415
|
2-9611 (240)
|
Richard D. Ludescher
|
LM
|
Food Science 311
|
2-9611 (231)
|
Karl Matthews
|
MQ
|
Food Science 203
|
2-9611 (219)
|
Thomas J. Montville
|
MV
|
Food Science 207
|
2-9611 (222)
|
Karen M. Schaich
|
SZ
|
Food Science 315A
|
2-9611 (233)
|
Paul Takhistov
|
TP
|
Food Science 415
|
2-9611 (218)
|
Mikhail Tchikindas
|
TK
|
Food Science 203
|
2-9611 (221)
|
Beverly J. Tepper
|
TJ
|
Food Science 207
|
2-9611 (221)
|
Kit Yam
|
YB
|
Food Science 415
|
2-9611 (241)
|
Food science is the study of the chemical, biological, and engineering aspects of food and its components. While this curriculum applies principles acquired in biology, chemistry, physics, and mathematics to foods, there is emphasis on the development of important problem-solving skills, giving students experience in reasoning and the use of scientific and mathematical techniques. Attention also is devoted to current issues, innovations, and ethical issues in foods and food processing. Finally, students are given an opportunity to utilize their creative abilities in a course devoted to development of new foods and food products.
The program offers three options. The food science research option is recommended for students seeking careers in basic or applied food research, as well as for those preparing for graduate or professional study in the sciences. The general food science option is recommended for students who want to broaden their overall education by taking several courses in other disciplines, in addition to food science. The food science and management economics option prepares students for careers in the business aspects of the food industry.
