Food Management Concentration
Bachelor of Science Degree in Food Science and Human Nutrition
Food management provides a unique combination of food and business courses to prepare students for a wide variety of career opportunities related to the management of food and food resources. This concentration provides flexibility in planning a curriculum to suit an individual’s needs. Upon completion of basic requirements, students can choose professional electives that best prepare them for future employment. Students in Food Management are encouraged to choose a minor in a field of study to complement their unique interests ranging from sustainable food systems to business management.
Program Learning Outcomes
By the completion of this program students will be able to:
- Demonstrate critical thinking and problem-solving skills for the management of food systems and sustainability, food products, distribution, and service.
- Utilize critical thinking and problem-solving skills for the management of food resources in practical real-world situations and problems.
- Apply principles of quality assurance and control, use standards and specifications for food products, and understand food law.
- Achieve a knowledge foundation for human nutrition through evidence-based scientific study.
- Apply principles of business management for the effective utilization of food products, services and systems.
- Apply procedures to maintain food safety and promote sustainability across the food system.
In addition to taking classes, students may elect to work on campus as student managers in the dining services and catering. Students are encouraged to gain valuable experience through these positions and summer employment. Internships are also available through NACUFS and other organizations. Since Maine is referred to as “vacationland” and is tourist-oriented, outstanding opportunities exist for students to progress into management positions. This program provides knowledge and skills that enable students to take advantage of opportunities in the food industry throughout the world.
Scholarships are available through the School of Food And Agriculture and the College of Natural Sciences, Forestry and Agriculture, as well as other organizations such as the National Restaurant Association and the National Association of College and University Food Service (NACUFS).
Students are held to the degree requirements of the academic year they enter the program. A suggested plan of study can be found here. Transfer students should consult the undergraduate coordinator prior to applying for more information about the program and a comparison of how previous courses may apply for degree requirements.
Eileen Molloy MS, RDN, LD
Undergraduate Program Coordinator
Food Science and Human Nutrition
111 Hitchner Hall