Two Bumpers College Programs at UA Renamed

Two programs in the Dale Bumpers College Agricultural, Food and Life Sciences at the University of Arkansas have been renamed.

The former apparel studies major is now apparel merchandising and product development.

The former food, human nutrition and hospitality major is now human nutrition and hospitality innovation, and offers three concentrations — human nutrition, hospitality innovation, and general foods and nutrition.

The change in name, according to the UA, is to more accurately reflect their direction and their efforts to meet the needs of students and industry.

To create the changes, a proposal had to be approved by the faculty of each program, the School of Human Environmental Sciences, Bumpers College faculty, the UA System Board of Trustees and the Arkansas Department of Higher Education.

The apparel classes were historically part of the clothing and textiles program. When the Home Economics Department was changed to the School of Human Environmental Sciences in 1995, fashion design and fashion merchandising in the clothing and textiles program were combined to form apparel studies, which focused on product development and merchandising.

The new name also reflects the teaching and research goals of the apparel program, which will benefit students as they prepare for positions in the apparel supply chain industry. It will also help prospective students identify the program as specifically meeting career needs and goals beginning with their first semester. The comprehensive, experiential curriculum leads to careers in merchandising, buying and product development, including technological and functional components of the industry.

Students experience the international scope of the industry through global classroom lectures, comprehensive projects, internships and study tours.

The human nutrition and hospitality innovation name identifies graduates as products of an educational process that instills critical problem-solving skills to allow them to address significant organizational and societal issues, according to Harrington.

The program’s mission is for graduates and faculty to maximize human quality of life through culinary, diet and hospitality systems and innovation.