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Consumer Foods majors examine the functions of ingredients in foods and food products. Students also learn how to conduct analytical evaluation of foods, including color, pH, viscosity, and moisture content. Sensory characteristics (appearance, aroma, taste, flavor, texture) which impact consumer acceptance of food products when ingredients are modified or removed are also examined. Students learn to apply this knowledge to the selection, preparation, and processing of food in commercial and industrial environments.
International Application for Undergraduate Admission, High School Transcripts (secondary school), College Transcripts from each institution attended during high school, Test scores: SAT, ACT, TOEFL score of at least 213 on the computer-based exam, or a 550 paper based score, or an 80 on the internet based, A band score of 6.5 in IELTS, Letter of Recommendation from a teacher or guidance counselor, a School/Counselor Evaluation Letter.Clinical DieteticsFood and Nutrition ManagementPublic Health NutritionEducation and ResearchConsultant/Private PracticeRelated Health Professionals (egMDPAetc)Business and Industry
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