by our College Data Analytics TeamFood Science is a concentration offered under the food science technology major at University of Maryland - College Park. We’ve gathered data and other essential information about the bachelor’s degree program in food sciences, such as if the program is offered online, ethnicity of students, how many students graduated in recent times, and more.
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In 2019-2020, the average part-time undergraduate tuition at UMCP was $1,456 per credit hour for out-of-state students. The average for in-state students was $367 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $8,824 | $34,936 |
| Fees | $1,955 | $1,955 |
| Books and Supplies | $1,250 | $1,250 |
| On Campus Room and Board | $13,256 | $13,256 |
| On Campus Other Expenses | $2,522 | $2,522 |
Learn more about UMCP tuition and fees.
UMCP does not offer an online option for its food sciences bachelor’s degree program at this time. To see if the school offers distance learning options in other areas, visit the UMCP Online Learning page.
About 77.6% of the students who received their BS in food sciences in 2019-2020 were women. This is higher than the nationwide number of 70.6%.
Of those graduates who received a bachelor’s degree in food sciences at UMCP in 2019-2020, 32.7% were racial-ethnic minorities*. This is higher than the nationwide number of 28%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 5 |
| Black or African American | 7 |
| Hispanic or Latino | 4 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 29 |
| International Students | 4 |
| Other Races/Ethnicities | 0 |
*The racial-ethnic minorities count is calculated by taking the total number of students and subtracting white students, international students, and students whose race/ethnicity was unknown. This number is then divided by the total number of students at the school to obtain the racial-ethnic minorities percentage.
More about our data sources and methodologies.
