Bachelor of Science
Applied Food Science
Use Science to Improve Food Products
Imagine turning salmon scraps into an innovative new product or reverse-engineering an existing product in a food science lab.
Â鶹¹ÙÍø Charlotte’s Applied Food Science bachelor’s degree combines the strength of culinary arts and food science to prepare students for careers in food product research and development (R&D), quality assurance and food technology.
Learn about food safety, fermentation science, and other factors crucial for work in food processing. Through lab work, learn strategies for enhancing existing products and creating new ones using knowledge of food chemistry, microbiology, analytical testing methods and consumer sensory evaluation.
Learn in North Carolina’s Food Innovation Hub
Â鶹¹ÙÍø Charlotte’s program is situated in North Carolina’s growing , the fourth largest in the U.S. Our students have put their ideas into practice at the N.C. Food Innovation Lab (NCFIL), McClancy Foods & Flavors, Acme Smoked Fish, and more.
Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s . Admissions is contingent upon meeting the for this program.
Request Information
Plant-Based Futures
Chris Patillo '21 and Emilize Momplaisir '21 landed internships at the North Carolina Food Innovation Lab (NCFIL), a Good Manufacturing Practice (cGMP) facility accelerating plant-based food research. Read about their projects:
“I can’t tell you how great [our] Â鶹¹ÙÍø interns have been. They already have the tools to know about food safety and preparation, production and sanitation.” Cindy Calhoun, North Carolina Food Innovation Lab (NCFIL) Senior Food Scientist
Sample Courses
- Fermentation Science & Functional Foods
- Food Ingredients & Formulations
- Food Quality Assurance
- General Microbiology
- Principles of Food Microbiology & Lab
- Principles of Food Processing
- Product Research & Development
- Sensory Analysis
View the full Â鶹¹ÙÍø Catalog course listing:
Career Possibilities
- Food Scientist
- Food Product Researcher
- Research & Development (R&D) Scientist
- Food Technologist
- Sensory Scientist
- Food Quality Assurance Manager
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
How to Apply
All students interested in entering the Applied Food Science degree program must complete and submit an application to the program lead faculty member, Professor Robert Lothrop.
Applications will be accepted from Culinary Arts and Baking & Pastry Arts A.S./A.O.S./A.A.S. degree holders and students transferring from other culinary, baking or food science programs that meet Â鶹¹ÙÍø’s academic requirements. All applicants are required to submit the following items:
- Application
- Resume
- 3 recommendation forms
• 2 from chef, nutrition or food science instructors
• 1 from academic instructor - Change of Status form: Only needs to be filled out by currently enrolled Â鶹¹ÙÍø students.
- Interview: Telephone interview to be scheduled by program director.
- Student Degree Progress: Indicating a 3.0 GPA or Higher in current program. Currently enrolled students can obtain their audit from the Grad Planning System (GPS) through jwuLink. Students applying from outside of Â鶹¹ÙÍø will need an official transcript.
Questions about your application? Contact:
Robert Lothrop, PhD, professor, 980-598-1535
Sunil Atreya, associate professor and college chair, 980-598-1524
Note: Students are encouraged to refer to the graduation requirements of the Applied Food Science program by reviewing the catalog description or by contacting SAS (or the Admissions department if you are transferring from another institution). This will prevent any unforeseen complications or delays when applying to this program.
