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Nutrition and Food Science

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.

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

Undergraduate Programs

BS in Nutrition and Food Science

The BS in Nutrition and Food Science offers four concentrations: Applied Nutrition and Wellness, Dietetics, Food Science and Food Systems.

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BS in Nutrition and Food Science (Combined BS/MS)

The combined BS/MS programs offers students who know they’re interested in pursuing a Master’s degree a way to combine their Bachelor’s and Master’s schedules together to complete both programs in only five years.

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Minor in Nutrition and Food Science

A Nutrition and Food Science Minor provides students with basic knowledge about the chemical and biological components of food and the ways in which these ingredients affect our health. A minor in nutrition offers students a more comprehensive perspective when preparing for careers in business, science or the health professions.

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Minor in Sports Nutrition

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Sustainable Food Practices Certificate

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Graduate Programs

MS in Nutrition and Food Science

The graduate program in Nutrition and Food Science provides students with an advanced study program of nutrition science, nutrition education, food and nutrition issues, food safety, food regulations and compliance, management, and nutrition counseling. The program is unique because of the strong focus on nutrition education, management, and food science, allowing students to customize their coursework by choosing an emphasis in either Nutrition Education or Nutrition and Food Science Management.

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MS in Nutrition and Food Science (Combined BS/MS)

4 courses for 12 credits will be applied from the Undergraduate program.

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Academy of Nutrition and Dietetics Certificate Program

The Academy of Nutrition and Dietetics (AND) Certificate Program is designed for the individual who has already earned a Bachelor of Arts or Sciences degree in another field and wishes to become a Registered Dietitian. There are no prerequisites for this program, regardless of a student’s previous field of study.

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Nutrition and Exercise Science Certificate Program

The graduate certificate program in Nutrition and Exercise Science provides students the opportunity to gain knowledge in the closely related fields of nutrition and exercise science for those interested in combining fitness and nutrition, sports nutrition, and overall wellness.

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Sustainable Food Practices Certificate Program

The students in this certificate program will understand the relationship of food production practices, food waste and ethics to sustainable production. Issues concerning these relationships will be discussed and actions regarding how food is grown, processed, marketed, sold, and consumed will be assessed. Alternative food processing models will be critically analyzed for efficacy and ethicality in contemporary and future production and consumption models. Prospective policies for the restaurant, meat, poultry, seafood, dairy and produce industries will be analyzed and developed.

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