Nutrition and Food Studies
There has never been a more important time to launch a career in Nutrition and Food Studies.
Have you thought about how you will help to make a better, healthier world?
Students within the Department of Nutrition and Food Studies will be exposed to a wide variety of career opportunities. Our course offerings traverse the entire foodscape: Nutrition and Dietetics, Food Science, and Food Systems. 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. When considered in its totality food and its attendant industries (agriculture, manufacturing, distribution, research and development, clinical and community nutrition, and dietetics healthcare) is the largest contributor of gross domestic product worldwide and the largest provider of jobs and careers. We look forward to serving you!
For general and program inquiries, email our Program Assistant, Linda Salazar: firstname.lastname@example.org
Please note: For permits and other registration issues, email: email@example.com
Hours of Operation
Between September and May, all academic departments in the College of Education and Human Services will be open Monday through Friday from 8:30 a.m. – 4:30 p.m.
During the summer months, from June through August, the University is closed on Fridays. College departments and offices are open Monday through Thursday from 8:00 a.m. – 5:30 p.m.
Students Elham Yphantides, Johnny Ramirez, and Kristyna Zappasodi created a vlog highlighting their recipe for Wanderlust Grilled Chicken.
This recipe is a fusion of Moroccan and Chinese cuisine. The two are bridged together by the shared use of sweet and sour flavors. The grilled chicken is marinated with pomegranate, lime and honey. The tricolored couscous and vegetables are is seasoned with familiar Moroccan spices of cumin, coriander cinnamon. A slight sweet touch is added from the presence of dried apricot. Lotus root is also flavored with the same marinade used for the chicken. However, when sautéed a firm caramel crust develops adding the perfect addition of crunch and texture.