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Bachelor of Science
Applied Food Science

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Join a Legacy of Culinary Excellence

Program Overview

Have an associate degree in culinary arts or baking & pastry arts, but want to expand your career prospects to the latest frontiers of the food industry? Combine the strength of culinary arts and food science in JWU Charlotte’s unique Applied Food Science bachelor of science degree program.

In just two years, you can earn your bachelor’s degree and prepare for a career in food product research and development, quality assurance, production management and food technology.

JWU Charlotte Program Highlights

You’ll begin with food science, studying the makeup of food and the concepts underlying its processes. You’ll discover the importance of selection, preservation, processing, packaging and distribution in keeping food nutritious, flavorful and safe, and research ways to make it even more so using the latest technology. Then you’ll apply this knowledge to enhance existing products and possibly even create your own.

You’ll learn in classrooms and labs focusing on the core competencies prescribed by the Institute of Food Technologists: food chemistry and analysis, food safety and microbiology, food processing and engineering, and applied food science. You’ll also follow the university’s arts and sciences core curriculum, providing breadth and depth to learning through the natural sciences, social sciences and humanities.

North Carolina Internship Opportunities

Participate in an internship with a food manufacturer to put your ideas into practice, build your résumé and increase your industry contacts. 

APPLICATION (166K PDF)

FACULTY RECOMMENDATION FORM (130K PDF)

APPLICATION CHECKLIST (100K PDF)

Admissions is contingent upon you meeting the technical standards for this program. To learn more, please visit the JWU Catalog’s technical standards page.

Student-faculty ratio and career outcomes infographic.

For an explanation of the career outcomes rate and other information, visit JWU Student Consumer Information.

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SUBMISSION REQUIREMENTS

Applications will be accepted from Culinary Arts and Baking & Pastry Arts A.S./A.O.S./A.A.S. degree holders and students transferring from other culinary, baking or food science programs that meet JWU’s academic requirements. All applicants are required to submit the following items:

  1. Application
  2. Resume
  3. 3 recommendation forms
    • 2 from chef, nutrition or food science instructors
    • 1 from academic instructor
  4. Change of Status form: Only needs to be filled out by currently enrolled JWU students.
  5. Interview: Telephone interview to be scheduled by program director.
  6. Student Degree Progress: Indicating a 3.0 GPA or Higher in current program. Currently enrolled students can obtain their audit from the Grad Planning System (GPS) through jwuLink. Students applying from outside of JWU will need an official transcript.

Questions about your application? Contact:

Robert Lothrop, PhD, professor, 980-598-1535
Sunil Atreya, associate professor and college chair, 980-598-1524

Note: Students are encouraged to refer to the graduation requirements of the Applied Food Science program by reviewing the catalog description or by contacting SAS (or the Admissions department if you are transferring from another institution). This will prevent any unforeseen complications or delays when applying to this program.


Sample Courses

  • Fermentation Science & Functional Foods
  • Food Ingredients & Formulations
  • Food Quality Assurance
  • General Microbiology
  • Principles of Food Microbiology
  • Principles of Food Microbiology Laboratory
  • Principles of Food Processing
  • Product Research & Development
  • Sensory Analysis

For a full course listing, visit the JWU Catalog:

Applied Food Science

JWU Students Work on Plant-Based Product Research

Chris Patillo '21 and Emilize Momplaisir '21 interning at the North Carolina Food Innovation Lab in Kannapolis, N.C.Last year, Chris Patillo '21 and Emilize Momplaisir '21 landed JWU Charlotte’s first internships at the North Carolina Food Innovation Lab (NCFIL) in Kannapolis, N.C.

The NCFIL is a fairly new Good Manufacturing Practice (cGMP) pilot plan accelerating plant-based food research, ideation, development, and commercialization. Read about their internship:

PLANT-BASED FUTURES

Career Possibilities

Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.

  • Food Product Researcher
  • Packaging Scientist
  • Food Scientist
  • Research & Development Scientist
  • Food Technologist
  • Sensory Scientist
  • Food Product Developer

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Special Event: Open House

Campus is open for you! Take a student-led walking tour and meet with Admissions, Student Financial Services, Faculty, Residential Life and more. Learn more about academics and meet professors and the college dean, too.

Register for an Open House

Faculty Contact

Charlotte

Robert Lothrop, PhD
980-598-1535
Email

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