Course Overview

The Culinary Science program at The Ohio State University is designed to blend culinary arts with food science, focusing on the development of innovative food products and the application of scientific principles to cooking. This unique program aims to prepare students for careers in food innovation, product development, and culinary research by combining hands-on culinary training with rigorous scientific study. A distinguishing feature is its integration of sensory science, food safety, and nutrition into the curriculum.

Career Prospects

Graduates of this program are well-equipped to enter the food industry in various roles, including product development, quality assurance, and culinary research. The program’s emphasis on both science and practical culinary skills opens doors to opportunities in food manufacturing, hospitality, and research institutions.

Key Faculty and Staff

While specific faculty names are not publicly highlighted for this profile, the program is supported by experts in food science and culinary arts within the College of Food, Agricultural, and Environmental Sciences at the university.

Unique Facilities and Partnerships

Students have access to state-of-the-art food science laboratories and culinary kitchens on campus. The program also benefits from partnerships with industry leaders in food production and hospitality, providing students with real-world experience and networking opportunities.