The food we eat affects our health – how we feel today, tomorrow, and in the future. On this course, you’ll explore the complexities of the food chain, the needs and demands of consumers, and the controls that exist to ensure the food we eat is nutritious and safe.

The Food Production Management program curriculum provides knowledge and skills for students aiming at managing the different levels of agri-food chains. Students learn the innovative principles and techniques of agriculture, from the fields to the table, to produce safe, sustainable, and high-quality food. The focus will be on the supply chains of dairy, cured meats, viticulture, cereals, and horticultural produce. In particular, high-quality “Made in Italy” product value chains are used as study cases.

Culinary science is a broad-based discipline that combines food chemistry, microbiology, culinary art and food product development, and lends itself to innovation and entrepreneurship. The practical training includes the characterisation of various food ingredients and their utilisation in recipe development. The research component focuses on understanding the functional properties of various food types and their application in the food service industry.

The Tourism and Catering BSc prepares students for careers in one of the most dynamically growing sectors of both the global and Hungarian economy. During the program, you will learn the fundamentals of hotel and hospitality management, event planning, travel organization, and destination management. Moreover, you will gain an understanding of the economic foundations of tourism through insight into international and domestic market trends, the impacts of tourism, best practices in sustainable and responsible tourism, as well as the operational characteristics and processes of various tourism and catering sectors.

The main aim of the Faculty is to provide students with professional knowledge giving them a definite advantage on the job market, at the same time catering for the region’s demand of highly trained graduates with excellent communication skills and foreign language knowledge.

At Kodolányi – one of Hungary’s most prestigious universities with a huge history of tourism education – you can learn from much respected and experienced, professional teachers. With us, you can be a part of exciting classes full of experiences while learning about up-to-date and marketable information about the Hungarian and international tourism industry. You’ll get comprehensive theoretical and practical knowledge in the most dynamically developing area of tourism development and you can also enjoy the world of gastronomy, active tourism, and creative tourism.

The Bachelor of Viticulture and Oenology Engineering program offers the opportunity for students to study viticulture and winemaking, including their technological background as well as vine types in Hungary and around the world.

Use living cells or biological processes to develop food and beverage products and technologies that help improve our lives and the health of our planet. The Bachelor of Science in Applied Biotechnology with an emphasis in Food and Beverage Fermentation has applications in many fields, such as dairy processing, beer brewing, and wine making.

LAUNCHING IN EARLY 2020! NECI@The North Coast College's Bachelor of Science in Food and Beverage Business Management degree mirrors the program created by our sister college, New England Culinary Institute. The curriculum converges classroom work with intensive hands-on learning in the foodservice outlets of NECI@TheNCC. Additional hands-on lab work will be offered through intensive internal practicums, lab courses, and a final outside externship at an establishment that will appropriately challenge the student’s skills. The BS in Food and Beverage Business Management is designed to prepare qualified students for professional-level careers in the contemporary food and beverage industry. Upon completion of the program, graduates are expected to understand the fundamental business, management, and entrepreneurial skills. This program is designed for individuals seeking to further their careers by learning to creatively solve problems. Upon completing the program, graduates are able to perform effectively in entry and mid-level management positions in the hospitality industry, such as assistant kitchen manager, banquet or events director, a manager in a small restaurant, or assistant food and beverage manager.

The BSc study programme in Agriculture and Food is tailored for students who are interested in how food is actually made, what defines food quality in the chain from farm to fork.

The Honours Degree in Food Technology, validated by Ulster University, has been designed to equip graduates with the knowledge and skills to enter a competitive global food processing industry.

Food business managers maintain the world's food production and processing systems. Food production is the nation’s largest industry, and graduates with knowledge of both food science and business practices are in high demand.

The Bachelor of Applied Science degree in Culinary and Food Science prepares students to join the food industry as entry-level food scientists and technologists or to enter related occupational areas including product research and development, quality control and food safety, regulatory compliance, food production supervision, and specialty ingredient sales. During the first two years of the bachelor’s program students focus on the fundamentals of culinary arts. Students develop their skills in the Midwest Culinary Institute’s state-of-the-art culinary and baking laboratories, under the supervision of faculty members with professional expertise. In the third and fourth years, students expand their culinary and food science skills. Upper-level coursework includes food ingredient functionality, food product design and development, sensory evaluation and testing, food microbiology, and other preparation for professional careers. Students participate in experiential learning through cooperative education in each year of the bachelor’s degree program. Students who wish to transfer credit to Cincinnati State for culinary coursework completed at another institution must meet with the Program Chair. Course transfer credit may be limited, based on program accreditation and student success in the previous culinary coursework.

Join the leader in science, technology, and management. Students majoring within the Department of Food Science and Nutrition are prepared for a wide range of professions in the food industry — the largest single industry in the United States. California State University, Fresno is centered in the greatest food production and processing area in the world.

The BSc (Hons) in Culinary Management integrates experiential learning with academic rigor to prepare you for the competitive culinary industry. From practical culinary skills along with management and leadership skills, this 3-year program will give you an edge to excel in this professional industry. Through lectures, demonstrations, work-based learning, and hands-on experiences, you will be exposed to the techniques of quality food preparation and presentation. On the business side, courses such as marketing, communication skills, managing people, small business venture, and quality management ensure graduates are well-rounded to meet the demands of the industry.