Food and Nutritional Sciences

Food and nutritional sciences are focused on human nutrition and health, food service, food safety and quality, and the science of food product development. Students take courses in chemistry, microbiology, nursing, and human development, as well as nutrition and health.

A degree in Food and Nutritional Sciences will prepare you for careers in nutrition, health care, and food services. The degree also prepares students for research and development professions that apply technology to develop new foods, and improve the quality and safety of food products and services.

The Food and Nutritional Sciences program offers the following undergraduate and graduate degrees:

• The Bachelor of Science (B.S.) - Food And Nutritional Sciences (Food Science)  curriculum emphasizes the importance of product development and emphasizes food composite sensing, processing, preservation, marketing, and food safety. This major will prepare you for careers in food technology, compliance management, food chemistry, food product development, sensory science, regulatory fields, quality assurance, food safety and inspection and more.
• The Bachelor of Science (B.S.) - Food And Nutritional Sciences (Human Nutrition)   curriculum stresses the importance and maintenance of good nutrition throughout the life cycle as it relates to health and disease. Students selecting this concentration will choose to focus on nutrition or pre-medicine. The nutrition cognate provides academic preparation for students who plan to work in careers including nutrition education, community nutrition, school nutrition or Cooperative Extension, as well as preparation for students who plan to attend graduate school to become Registered Dietitians. The pre-medicine cognate prepares students who plan to attend medical or dental school upon graduation.
• The  Master of Science (M.S.) - Food and Nutritional Sciences curriculum prepares graduates for careers in food development, nutrition research, food safety, regulatory affairs, community nutrition, health promotion with cooperative extension, and other public service agencies. It also enables roles in academia, industry, and government where evidence-based nutrition and food science are key, through equipping graduates with an advanced understanding of food and nutritional science principles, including the biological and environmental effects of nutrients on health. Students learn about food chemistry, microbiology, nutritional biochemistry, metabolism, and public health nutrition. The program. Graduates will be able to innovate, assess, and enhance food systems and nutrition practices to support the health of individuals and populations.
• Master of Science (M.S.) – Food and Nutritional Sciences (Dietetics) curriculum prepares graduate students with advanced knowledge and practical skills in nutrition science, dietetics, and evidence-based practice. Graduates are equipped to pursue careers in community health, clinical nutrition, food service management, research, education, and private practice, and are well-prepared to meet the requirements for becoming a Registered Dietitian Nutritionist (RDN).

Please contact the   Department of Family and Consumer Sciences  to arrange a tour of our facilities and to find out which degree is the best fit for your career goals.