UHC Food Science Program

Located in New Orleans on the West Bank of the Mississippi River, the University of Holy Cross is one of the South's most unique educational experiences. The University was founded in 1916 as Our Lady of Holy Cross College, a Ministry of the Marianites of Holy Cross, and was created to educate and prepare teachers for work in the many schools the Marianites were opening across South Louisiana.

UHC offers a Bachelors in Science with concentrations in Food Science, Beverage Science, Food Business and Culinology. Students can also gain a Master of Science in Management with concentration in Food Business. UHC is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate, baccalaureate, and masters degrees, as well as a doctorate in Counselor Education and Supervision. As a small university with a 13:1 student-faculty ratio, UHC is the ideal place for local, in-state, out-of-state, and international students to learn and achieve their goals while enjoying a personalized environment.

Food Safety and Quality Services partnered with the University of Holy Cross in 2016 to deliver food safety certification classes to Food Science students.  Lance Roberie became an adjunct professor in the Department of Food Science and delivers food safety certification courses to students primarily during the summer semesters.

The University also now serves as the primary location where Food Safety and Quality Services offers public food safety and quality assurance training classes geared primarily for the restaurant and food manufacturing industries.  Some of the courses offered include:  FSMA Preventive Controls for Human Food (PCQI), HACCP (Meat, Poultry and Seafood), Food Safety Culture, Internal Auditing, Food Defense, ServSafe Food Protection Manager and much more.

The University and FSQS also work together to help local food companies grow and prosper while assisting with regulatory requirements from state and federal authorities.

The Food Science Department offers many services to the food industry. Their food and microbiology lab can assist food companies with R&D projects such as new product development assistance and shelf-life studies.

The Department also has a full processing kitchen to assist companies with product scale-up and commercialization efforts.

If you are a food company or restaurant in need of assistance, please contact us today for more information.