Culinology®
OUTCOMES: WHATS IN IT FOR YOU
With a degree in Culinary
Science (Culinology®), career possibilities are:
• Manager of Research & Development
• Product Assurance/Development Manager
• Corporate Executive Chef
• Research & Development Chef
• Senior Culinary Research Technologist
• Savory Lab Manager
• Senior Formulation Chef
PROGRAM DEFINITION
"The emerging discipline of blending the culinary arts and the science of
food", Culinology® is becoming a recognized and valued discipline that will
significantly impact food research and development in the global market. The
Research Chef is first a chef, a food focused individual, dedicated to producing
the finest possible combination of ingredients to achieve palate pleasing results
whether personally preparing the product for a customer they know or one they
will never know. The Research Chef is also a researcher who uses scientific methods
and knowledge to insure their creativity can be enjoyed far beyond the confines
of their kitchen or laboratory.
Meat Culinology® Certificate Program
UNL POINTS OF DIFFERENCE
• The first international Approved Degree Program in Culinology® developed
through the collaborative efforts of the University of Nebraska-Lincoln, Metropolitan
Community College and the Research Chefs Association
• Specialized curriculum
• Nationally and internationally recognized faculty
FACILITIES
The Department of Nutrition and Health Sciences is located in Ruth Leverton
Hall on East Campus. This facility contains:
• Specialized laboratories for sensory analysis of food, food preparation,
and testing
• Nutrition research laboratories including state-of-the-art equipment
PROGRAM EXPECTATIONS
• Requires culinary arts transfer credit from any national or international
accredited culinary arts program.
• Only grades of C or above will count toward graduation requirements for
department classes
• Maintain a 2.0 cumulative GPA to remain in good standing in the College
of Education and Human Sciences
SAMPLE OF CURRICULUM
Along with comprehensive education courses the following are requirements
for the Culinary Science (Culinology) option:
Nutrition & Health Sciences (26 credit hours)
*Only grades of C or above will count toward graduation requirements for NUTR
courses
• NUTR 100 Nutrition, Exercise and Health
• NUTR 244 Scientific Principles of Food Preparation
• NUTR 245 Scientific Principles of Food Prep. Lab.
• NUTR 173 Field Experience in Food Service Mngt. II
• NUTR 344 Food & Nutrition for Healthy Living
• NUTR 371 Applied Food Production Laboratory
• NUTR 372 Food Safety & Sanitation
• NUTR 374 Menu & Service Management
• NUTR 441 Functional Properties of Foods
• NUTR 445 Experimental Foods
• NUTR 498 Research Experiences
Food Science & Technology (9 credit hours)
• FDST 205 Food Composition & Analysis
• FDST 403 Food Quality Assurance
• FDST 460 Food Product Development Concepts
Supporting Sciences (8 credit hours)
• CHEM 110 General Chemistry II
• CHEM 251 Organic Chem. AND CHEM 253 Organic Chem. Lab.
Professional Supporting Courses (34 credit hours)
• MRKT 341 Marketing
• FDST 430 Sensory Evaluation
PROCESSING ELECTIVES
Select from:
• FDST 405 Food Microbiology
• FDST 418 Eggs and Egg Products
• FDST 412 Cereal Technology
• FDST 420 Fruit and Vegetable Technology
• FDST 429 Dairy Technology
• FDST 455 Microbiology of Fermented Foods
• ASCI 210 Animal Products
• ASCI 410 Processed Meats
AREA OF CONCENTRATION
Culinary Arts Electives (22 credit hours)
For more information on the Culinary Science (Culinology) option, contact:
Karen Kildare
College of Education & Human Sciences
University of Nebraska
102 Henzlik Hall
Lincoln, Nebraska 68588-0371
402-472-0695
kkildare2@unl.edu
