FOOD SCIENCE PROGRAM
Cooking up excitement about the science behind food!
Food Science is a growing field throughout the world with many rewarding career opportunities. Food Science students master the chemistry and engineering necessary to deliver safe, appealing and convenient food products from the farm gate to the food market/table. Holy Cross’s program integrates principles and concepts in the physical, biological, chemical and engineering sciences, and applies them to the scientific and technological aspects of food processing. Food scientists reply on these disciplines to help ensure an abundant, high-quality food supply.
Bachelor of Science Degree Tracks
Concentration in Food Science: The basic Food Science track offers general courses that give students solid grounding in the field and prepare them for developing, testing, and ensuring safety of food products.
Concentration in Beverage Science: In this track students learn principles and technologies essential to beverage sciences, including brewing, distillation, processing, quality assurance and more.
Food Business: While still acquiring the basics of the pertinent sciences, students also focus on principles of developing successful food businesses.
Culinology Science: Combining disciplines of culinary arts and food sciences, culinology trains students to become culinary innovators, food manufacturers, account managers and more.
Details on the four year curriculum required for each track can be found here.
Every Food Science major is required to perform one semester of a paid internship within the local food industry during their final year of study. Some local companies where our students intern are: Zatarain’s/McCormick, Smoothie King, and BlendMark.
A variety of scholarships are available for Food Science majors. Contact Darryl Holliday, PhD for more information.
Articulation and Collaborative Agreements
The University of Holy Cross has a number of articulation and collaborative agreements with other Louisiana institutions of higher learning and the Louisiana Restaurant Association Education Foundation/ProStart® Program. Articulation agreements with Nunez Community College Culinary Arts and Culinary Entrepreneurship programs & Delgado Community College Culinary Arts and Biotechnology programs allow students from those colleges to enter the Food Science Program with significant transfer credits. Additionally, collaborative agreements with Louisiana Culinary Institute and the LRAEF/ProStart® allow students with certificates from those programs to also enter the Food Science Program with starting credits. Please contact the Admissions Office for further information.
Students have the opportunity to perform novel research on a variety of food related topics and present their results at national and state conferences such as Research Chefs Association, Institute of Food Technologists, Louisiana Restaurant Association, and Louisiana Food Processors Association.
Food Science Student Club
The Food Science Club is a student organization for undergraduates majoring in Food Science and any other UHC student interested in Food Science. The purpose of the club is to expose students to all aspects of the food industry. Officers assist in organizing social and outreach events such as guest speakers, touring local processing plants and farmer’s markets, and assisting the Food Science Garden Boxes.
The Food Science Program hosts certification courses in ServSafe; Hazard Analysis and Critical Control Points (HACCP), and Food Safety Modernization Act (FSMA) Preventive Controls for Human Food Consumption (PCHFC) three times a year in coordination with Food Safety & Quality Services.
ServSafe is standard food and alcohol safety training for all food handlers.
HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
PCHFC is based on the FDA requirements and is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States.
Contract Testing and Research
The Food Science Program has a full processing kitchen as well as research labs available to conduct testing and research for private businesses and industry professionals. Please contact Darryl Holliday, PhD for further details at firstname.lastname@example.org.
Our Food Science faculty and staff have top-notch experience and academic credentials. Our program is well-established and recognized for rigorous, focused academics, pursued in a collegial environment in which students can thrive. Academic advising provides one-on-one guidance in academic and career planning. Our faculty maintain strong relationships with the food industry and can assist students pursue scholarships, employment opportunities and networking within the industry. Faculty serve as life-long mentors to all our students. Our faculty and staff include:
Darryl Holliday, MS, Ph.D. Director
Jean T. Jacob, Ph.D. Coordinator
Nabaraj Banjara, Ph.D.
The University of Holy Cross does considerable outreach to the local community in a variety of areas. The Food Science Program specifically works with Girls and Boys clubs in STEM and Pathways events to allow the children hands-on exposure to the science involved in food preparation and processing. The Food Science Program also works with the Louisiana Restaurant Association Education Foundation’s ProStart program for high school students by training teachers, judging competitions, and providing school presentations. The Food Science Program also works with local high school clubs and teachers to expand their programs and educational experiences in the area of food science.
See Us At
The Food Science Program is involved in a number of community events including Zoo-To-Do, Tales of the Cocktail, the Louisiana Restaurant Association annual conference, and many more! Look for us at the next event you attend!
Recent Publications and Abstracts
Johnson A. S., Holliday D. L., Mubarek-Assad K. (2016)” Impact of baking time and temperature on nutrient content and sensory quality of sweet potatoes” J Culinary Sci & Tech, 14:1, 13-21.
Wiltz S., Radchenko V., Alamilla G., et.al. (2017) “Antimicrobial properties of black seed oil in various bioplastic films” International Food Technologists.
Alexander E. & Holliday D. (2017) “The evaclean environmental sanitation program” Research Chefs Association.