Culinary Science (Culinology®)

Culinary Science (Culinology®) Bachelor of Science (BS)

In this major, you can pursue your interests in the culinary arts and the science of food in the first internationally approved degree program in Culinology® developed through the collaborative efforts of UNL, Metropolitan Community College and the Research Chefs Association. We will help you prepare to become a research chef, dedicated to producing the finest possible combination of ingredients and using scientific methods and knowledge to ensure that your recipes can be enjoyed far beyond the confines of your kitchen or laboratory.

UNL also offers an online Meat Culinology® Certificate Program.

 

Careers

  • Manager of research and development
  • Product assurance / Development manager
  • Corporate executive chef
  • Research and development chef
  • Senior culinary research technologist
  • Savory lab manager
  • Senior formulation chef

Application to this program

START THE APPLICATION PROCESS

Bachelor of Science 4-Year Plan

Year 1

Semester 1 · Fall
Course Credit Hours
ACE 1 3 cr
MATH 101 or higher 3-5 cr
CHEM 109 General Chemistry I 4 cr
ACE 5 3 cr
Total Credits 13
Semester 2 · Spring
Course Credit Hours
CHEM 110 General Chemistry II 4 cr
ACE 2 3 cr
ACE 7 3 cr
Elective 3 cr
Total Credits 13

Year 2

Semester 3 · Fall
Course Credit Hours
NUTR 244 Scientific Principles of Food Preparation 3 cr
NUTR 245 Scientific Principles of Food Preparation Laboratory 1 cr
FDST 205 Food Composition and Analysis 3 cr
STAT 218 Introduction to Statistics 3 cr
Elective 4-6 cr
Total Credits 14
Semester 4 · Spring
Course Credit Hours
HRTM 173 Field Experience in Culinology 1 cr
ECON 211 Principles of Macroeconomics 3 cr
ECON 212 Principles of Microeconomics 3 cr
CHEM 251 Organic Chemistry I 3 cr
CHEM 253 Organic Chemistry I Laboratory 1 cr
NUTR 253 Cultural Aspects of Food and Nutrition 3 cr
NUTR 250 Human Nutrition and Metabolism 3 cr
Total Credits 17

Year 3

Semester 5 · Fall
Course Credit Hours
NUTR 344 Food and Nutrition for Healthy Living 3 cr
NUTR 372 or BIOS 312 3 cr
Culinary Arts Elective 6 cr
Elective 3 cr
Total Credits 15
Semester 6 · Spring
Course Credit Hours
BIOC 321 Elements of Biochemistry 3 cr
MRKT 341 Marketing 3 cr
Culinary Arts Elective 8 cr
Processing Elective 3 cr
Total Credits 17

Year 4

Semester 7 · Fall
Course Credit Hours
NUTR 441 or NUTR 445 or FDST 448 3 cr
Processing Elective 3 cr
FDST 430/830 Sensory Evaluation 3 cr
Culinary Arts Elective 8 cr
Total Credits 17
Semester 8 · Spring
Course Credit Hours
NUTR 441 or NUTR 445 or FDST 448 3 cr
NUTR 449 Culinology Research Experience 3 cr
FDST 403/803 Food Quality Assurance 3 cr
FDST 460/860 Food Product Development Concepts 3 cr
Total Credits 12

PLEASE NOTE

This document represents a sample 4-year plan for degree completion with this major. Actual course selection and sequence may vary and should be discussed individually with your college or department academic adviser. Advisers also can help you plan other experiences to enrich your undergraduate education such as internships, education abroad, undergraduate research, learning communities, and service learning and community-based learning.