Food science and technology undergraduate and graduate curricula in North America

Abstract

This chapter describes the evolution of food science curricula at both at the undergraduate and graduate levels in North America in response to such factors as: changing technologies/science (e.g., nutrigenomics, nanotechnology), the need for “soft” skills (e.g., communication, team work), and the movement toward multidisciplinarity (e.g., nexus of food, nutrition and health, business, culinary arts). In addition, curricula are responding to the explosion in the use of social media and the ability to deliver courses/degrees by distance. Finally, a shift to a problem solving basis is evident regardless of the specific curricula. Various innovative and creative programs in North America are highlighted.