Blending food science, food technology and the culinary arts, Culinology is an emerging discipline that prepares students for work in the research and development sector of the food industry. Research chefs and test kitchens rely on culinology in creating safer, more consistent food products.
In addition to learning experiences related to product development, culinary sciences, food chemistry, food microbiology, sensory science, food processing, foods, and food service management.The program incorporates other elements of food product development, such as business management, nutrition, processing technology, and government regulations, to name a few.
Laura Lerdal, Culinary Market and Lab Coordinator
Anna Gay, Program Support Specialist
Tim Meyers, Coordinator, Professor, Culinary, Baking and Pastry Arts
Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048