Consumer Foods - B.S.F.C.S.

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General Information

 
 
Degree & Major: Consumer Foods - B.S.F.C.S.
College Name: College of Family and Consumer Sciences
Department Name: Foods and Nutrition
Contact:
Dr. Ginnefer Cox
Assistant Professor
gocox@uga.edu
(706) 542-4834
   
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Degree Requirements

College-wide Requirements

University-wide Requirements

 
Description: The Consumer Foods Program offers an interdisciplinary curriculum that integrates principles of nutrition, food science, and the culinary arts. Courses in this major highlight the role of food in the diet, techniques of food preparation, ingredient functionality in food products, and sensory evaluation and consumer perception of foods.
 
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Details

 
Career Opportunities: The Consumer Foods Program prepares students for careers in food companies and food service organizations, including product research and development, test kitchens, product marketing and sales, sensory evaluation, and quality control. Students should seek guidance from their advisors to best tailor a sequence of supporting courses and electives to meet their specific professional interests.
Expectations
of Transfer Students:
It is recommended that students transferring to the Consumer Foods major have courses in English composition, math, elementary statistics, speech communication, and either general chemistry or biology. Foods and nutrition courses taken during the third year have general chemistry and biology as prerequisites.
Additional Fees: A fee is charged to students enrolled in foods laboratory courses. Some science courses which are prerequisites for departmental courses in the major may also have a lab fee.
Scholarships: Students are eligible to compete for scholarships offered through the College of Family and Consumer Sciences as well as UGA. http://www.fcs.uga.edu/ssac/scholarships
Study Abroad: Foods and Nutrition of the British Isles Study Abroad Program and the Ghana Study Abroad Program are available through the Department. Students may receive academic credit for culinary-oriented study abroad programs in other locales, such as LaSalle Institut Polytechnique Exchange in Culinary Sciences in Beauvais, France.
Internships: Internships allow qualified students to earn academic credit while applying classroom experiences to real life and exploring various careers in Consumer Foods. Opportunities range from food service, to consumer research and product development, to consumer education. Internships are often completed as a summer program; however, they may take place throughout the academic year. There are no specific application deadlines; however, the internship must be approved before it is begun. Available internships vary from year-to-year.

Recent internship opportunities have included: interning at a sensory research marketing firm, working on brand development at a fast-food enterprise, working with the UGA Cooperative Extension Service to provide nutritional education, interning with the USDA-Agricultural Research Service in a sensory research laboratory, and interning at a food service corporation.
Service Learning: Students who elect to take Foods and Nutrition Education Methods to fulfill a major requirement will participate in a service learning experience.
Available Graduate Programs: Undergraduates completing the B.S.F.C.S. degree have pursued graduate degrees in food science, nutrition, and in public health and education.
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