Food Technology Magazine | Issues and Insights

Beyond the Bench: Building Business Skills Into Food Science Curricula

College and university food science programs are evolving to prepare students for the workplaces of today and tomorrow by bridging the gaps between science and business knowledge.

By Kayt Sukel
Illustration of silhouettes of people and food.

© melitas and SpicyTruffel / iStock / Getty Images Plus

Overcoming the Challenges of Tradition

Adding business classes to existing food science curricula is not without its challenges. To start, most food science programs rely on IFT’s Higher Education Review Board guidelines to help inform their undergraduate food science and food technology programs. This guidance outlines minimum foundational content requirements in general chemistry, organic chemistry, biochemistry, biology, microbiology, human nutrition, calculus, and physics, as well as expected…

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About the Author

Kayt Sukel is a book author, magazine writer, and public speaker who frequently covers scientific topics ([email protected]).