Beyond the Bench: Building Business Skills Into Food Science Curricula

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…