B.Sc. in Culinary Science is a specialized undergraduate program that combines the art of cooking with the science of food. The curriculum delves into advanced cooking techniques, food chemistry, nutrition, and food safety. Students learn to innovate and create new recipes while understanding the scientific principles behind food processing, preservation, and quality control. This program is designed for aspiring chefs and food professionals who want to blend creativity with a deep, technical understanding of food. It prepares graduates for roles that require both culinary expertise and a scientific approach to food production and management.