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

General Information

Degree & Major: Consumer Foods - B.S.F.C.S.
College Name: College of Family and Consumer Sciences
Department Name: Foods and Nutrition
Bev Hull
Academic Advisor
(706) 542-6492
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Degree Requirements

College-wide Requirements

University-wide Requirements

Description: What and why consumers choose the foods they do is explored. Flavor, appearance, and textural influences on consumer willingness to eat food products are examined. Cultural, religious, lifestyle, geographic, economic, and nutrition and health influences on consumer food choices are also explored. Majors apply their knowledge about the chemical, physical, and microbiological characteristics of food to the selection, preparation, home processing, storage, and serving of safe food to the consumer. The relationship among foods, nutrition, and health serves as the cornerstone of the Consumer Foods Program.

Career Opportunities: Consumer Foods prepares students for careers with food service organizations, in consumer and nutrition education, and business-consumer affairs, marketing and sales, test kitchens, and quality control. Research in government, university, and private sector laboratories is another career possibility. A student should confer with his/her advisor to tailor a sequence of supporting courses and electives to meet his/her professional interests.
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 modest fee is charged 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.
Study Abroad: London Study Abroad Program and the Ghana Study Abroad Program. Students have also received academic credit for culinary-oriented study abroad programs in other locales such as LaSalle Institut Polytechnique Exchange in Culinary Sciences (Beauvais, France).
Internships: Internships allow qualified students to earn academic credit while applying classroom experiences to real life and "trying-on" various careers in Consumer Foods. Opportunities range from food service, to consumer research and product development, to consumer education. Although primarily a summer program, internships may be completed throughout the academic year. There are no specific application deadlines, although the internship must be approved before it is begun. Specific internships available vary from year-to-year. Most are paid, and both full- and part-time positions are available. Recent internship locations have spanned Georgia, the United States, and North America. Internships in London are also possible through the College of Family and Consumer Sciences study abroad program.

Recent internship sites include: Peryam and Kroll, a sensory research marketing firm; Chick-Fil-A (brand development), a fast-food chicken enterprise, UGA Cooperative Extension Service, a consumer foods and nutrition education provider; USDA-Agricultural Research Service, a sensory research laboratory, and Marriott, a food service corporation.
Service Learning: Students who elect to take Public Health Dietetics and/or Foods and Nutrition Education Methods to fulfill a major requirement will participate in a service learning experience.
Student Organizations: There is an informal student organization. Students usually meet in the fall to develop job-hunting skills.
Available Graduate Programs: Undergraduates completing the B.S.F.C.S. degree have pursued graduate degrees in food science, nutrition, public health, and education. Food service oriented students often pursue culinary arts degrees, where they complete an accelerated program.