By Team NSHM | May 23, 2018

The Art & Science of Culinary Excellence

A few decades ago, food as a science and management subject was unheard of in this part of the world. But with increasing population and advancement in science and technology, food production has taken a new turn altogether. Ordinary and traditional food production had to evolve in order to feed millions of hungry mouths worldwide. Empowered with the recent advancements in technology, food production is now a science and management concept.

  • What is B.Sc. in Culinary Science?

Culinary Science is the academic discipline which involves an advanced study of the core concepts and key processes involved in the food processing industry. The main processes involved are:

–          Protection and preservation of food,

–          Preparation of various varieties of food based on their physical and chemical properties,

–          Packaging and distribution of food through various channels without compromising nutritive values.

–          Food safety principles and methodology involved.

Although it seems to be a typical hospitality course, the ideal curriculum is highly technical based on the various disciplines it touches over. These include but are not restricted to:

–          Food and Microbiology,

–          Food Protection and Packaging Technology,

–          Dairy Food Protection and Technology,

–          Food Chemistry based on ingredients and overall chemical make-up of food.

At the core of this course one will learn the various cuisines first, to understand the basic nuances and the critical points of every cuisine in detail.

  • What can you expect to learn from B.Sc Culinary Science?  

B.Sc Culinary Science will be the first step towards becoming a Food scientist. This is essentially the role of a food manager with domain specific, application knowledge of hospitality, chemistry and biology. They create improved culinary creations with a diverse variety of new food products and techniques. Their main challenge in this field is to ensure that the food served does not impair the nutritional values to those who eat it.

Let us see the key benefits of this course:

–          This undergraduate course in culinary science will equip graduates with necessary skill set and knowledge to tackle the challenge of growing demand in food production.

–          Apart from typical classroom learning, one will broaden their culinary knowledge by keeping up with the latest updates in the industry and what eminent food technologists are up to.

–          The simulated laboratory classes, interactions with various food processing facilities and industry visits to major food manufacturing units will help you get a feel of the entire operative side of culinary science.

–          Learn the chemical and physical properties of food materials to understand the concepts behind the new developments in food processing.

  • Who should apply for B.Sc. in Culinary Sciences?

Ideal candidates for the course would possess a love for food in general and a scientific bend of mind. In addition to this the inherent characteristics that make a good food science student are:

–          Keen observation skills and love for the subject

–          Interest in food related scientific and technological updates

–          Interest in overall health and importance of nutrition

A good bent of mind towards analytics and problem solving also helps.

  • What are the opportunities with B.Sc. in Culinary Science (Food Science)?

The first set of opportunities comes from the food and hospitality industry which is the main employer in this field of studies. These mainly include:

–           Hotels & Resorts,

–          International Fast Food Chains,

–           Airline Catering Divisions,

–          Industrial and Hospital Catering,

–          Luxury Cruise liners and Cargo liners,

–          Convention Centres,

–          Bakery and Confectionary houses.

Apart from these core food industry occupations, the allied or associated avenues will be in the form of:

–          Food critics who write for various lifestyle publications and apps

–          Food Photographers including photo bloggers

–          Food research and development companies who specialize in food technology

–          Entrepreneurs who are always on the lookout for something new for their menu.