Nutrition and Food Science consists of learning about nutrition and the science of food, including, food systems, sustainability, and global and national food policy. In our programs, your coursework is combined with hands-on experience in food laboratories and classrooms that focuses on positive health outcomes, food justice and current trends such as locally sourced food and sustainable agriculture. Additionally, you will learn about culture and cuisines, clinical and community nutrition applications, food safety and product development. Students will learn what food is made of and how it affects health, and develop the skills to do a nutrition analysis, calculate BMI and distinguish the benefits of different diet plans. We offer accredited programs that prepare students to work in a variety of nutrition, food science, management and health-related fields.
. Students learn where our food comes from, how it is produced and distributed, how our bodies process and digest food, clinical and community nutrition applications, food safety, innovative food product development, sustainability, health and so much more. In addition, our programs educate and prepare students as citizens and practitioners with a deep understanding of social justice and food equity issues, both local and global. Our academic programs, both graduate and undergraduate, emphasize applied experience, and, in addition to a solid foundation of classroom and lab study, offer students numerous opportunities for hands-on fieldwork and internships. Graduates are prepared for a variety of careers within the vast sphere of food.
A Combined Degree program enables undergraduate students to enroll in graduate courses in their senior year, which can be counted towards the completion of both their Bachelor's and Master's degree requirements. The ability to take these swing courses allows students to earn both their Bachelor's and Master's degrees in a shortened period of time, typically within five years.
Career Opportunities: Registered Dietitian (R.D.), Nutritionist, Food Service and Food Laboratory Manager, Community Nutrition Educator, Food Scientist, Food Research and Development Specialist, Food Service Director, Quality Assurance Specialist, Weight Loss Specialist, Nutrition Journalist/ Food Blogger.
