If you appreciate food and all things culinary, then St. Kate's foods and nutrition in business major is a perfect fit for you. This program, which faculty describe as the "foodie" major, prepares you for a professional career in the food industry.
Upon graduation, you'll be armed with a strong foundation in many food–related spheres — including food science, nutrition, the cultural aspects of food, research and development of new foods, and food marketing.
Unique to St. Kate's
We teach you to be innovative with all types of ingredients and to respect sustainable practices, as well as local food systems. The ability to meet, or exceed, consumer demand — for healthy and eco–friendly food alternatives, for example — gives you a competitive edge at job interviews or with career advancement opportunities.
Food science lab
You have to see, touch, smell and taste food to really understand it. St. Kate's food lab is similar to a large commercial kitchen. It's outfitted with modern equipment and a variety of cooktops with both gas and electric ovens. Overhead mirrors give you a clear view of what's happening at the demonstration station.
Industry perspective, firsthand
Our curriculum includes tours of foodservice facilities, including the St. Paul Public Schools central kitchen; businesses like General Mills; and food distributors such as Sysco MN, Reinhart Foods and US Foodservice. You meet people on the job — to ask questions and establish future contacts — and see firsthand how food gets to schools, hospitals, shops and restaurants.
Business is competitive. At St. Kate's, you learn to analyze and solve ethical problems in the business environment with compassion and integrity. Foods and nutrition in business majors must take at least 12 credits from the business department. All our business courses weave ethics into case studies and class discussions.
How does food prep in one country affect food distribution in another? Is a soup diet healthy? You get big–picture topics at St. Kate's — like global food supply, food safety and health fraud — and tackle current issues in food and nutrition, such as food fads, food additives, pesticide use and biotechnology.
You also become familiar with foods from different countries through classes such as "Intercultural Foods." Discussion topics include economic trends and religious patterns that determine food choices.
Our faculty are captivating teachers, respected researchers and influential members of professional organizations. They specialize in many areas, including chronic disease prevention, public health nutrition, food safety and sports nutrition. Professor Emerita Julie Miller Jones, for example, is a scientific advisor for the Grains Food Foundation and cookbook judge for the James Beard Foundation.