Bachelor of Science in Family and Consumer Sciences - Culinary Science and Nutrition
国际学生入学条件
To apply to the University of Georgia, you will need to provide: Transcript from your graduating high school, SAT/ACT scores, Secondary School Report/Counselor Recommendation, Teacher/Other Letter of Recommendation. For first-year admission, UGA requires that an applicant submit an official score report for either the ACT or SAT. Scores must be submitted electronically by the respective testing agency. UGA will not accept scores that appear on your high school transcript, nor will we consider paper reports. All first-year applicants should submit a School/Counselor Evaluation Letter, as well an optional academic Letter of Recommendation from a teacher or guidance counselor. The only minimum requirements to UGA are set forth by the Board of Regents (BOR) for the state of Georgia, and they are as follows: SAT minimum requirements for research universities-SAT CR: 430, SAT M: 400 or ACT E: 17, ACT M: 17. If a student takes the SAT or ACT more than once, we will consider the best scores we receive for each section on either exam. Meet English Proficiency Requirements: TOEFL 80 or IELTS 6.5
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雅思考试总分
6.5
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- 雅思总分：6.5
- 托福网考总分：80
- 托福笔试总分：160
- 其他语言考试：NA
课程简介
The UGA Culinary Science and Nutrition Program offers an interdisciplinary curriculum that integrates principles of food science, nutrition, and the culinary arts. A Culinary Science and Nutrition degree prepares students for careers with food industry, research or manufacturing companies in areas such as food production operations, quality assurance and control, and food research and quality development. Culinary Science and Nutrition 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.
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