Photo of pot on stove in cooking lab.

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!

What can I do with a degree in nutrition?

Contact Nutrition and Food Studies
University Hall Room 2154

For general and program inquiries, email our Program Associate, Natalie Duran

Please note:  For permits and other registration issues, email:

For Undergraduate Internship Information: Students and employers, contact Career Services Director, Linda Flynn:
For Dietetic Internship Information: Contact Dietetic Internship Directors, Jane Pilanski:

Hours of Operation

Between September and May, all academic departments in the College for Community Health 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.

Student Spotlight

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.

Advisory Board

Stacey Antine, MS, RDN
Stacey Antine photo

Founder, HealthBarn USA, author Appetite for Life, HarperOne, and Director, HealthBarn Foundation.  Stacey works 24/7 with a team of trained educators on innovative teaching techniques in the field of nutrition education.  Her proprietary curricula teach families about how-to live a healthy lifestyle through cooking, organic gardening and learning why natural foods are best for their bodies.

Mark Maloney
Mark Maloney photo

Mark Maloney, President, Eurest Eastern Division, Compass USA — Eurest is in the contract food service business including such clients as Johnson & Johnson, QVC, CVS, MetLife, Roche, Zoetis etc. His scope of responsibility is from Maine thru Puerto Rico and Johnson & Johnson nationally representing approx. half a billion dollars in revenue and Eurest itself in the US is over $2B.

Andy Reichgut
Andy Reichgut photo

Andy Reichgut is a seasoned executive with 27 years of experience in CPG Brand Management, most recently focused on building healthy food companies that are good for people and the planet. He is currently CEO for dr. Praeger’s, a leading natural frozen foods brand, acquired by Vestar Capital Partners in 2021. Before joining dr. Praeger’s, Andy spent the past 8 years building emerging natural brands, including Violife Vegan Cheese and Veggies Made Great.

Prior to taking on these entrepreneurial ventures, Andy worked at large CPG companies including Pinnacle Foods, M&M Mars and Reckitt Benckiser.

Sungeun Choi, PhD, RDN
Dr. Sungeun Choi photo

Dr. Sungeun Choi is an associate professor and advisor in Nutrition & Dietetics Program at the Department of Family, Nutrition and Exercise Sciences, Queens College, the City University of New York, Flushing, NY.  She is a food scientist with expertise in food sensory science and Registered Dietitian Nutritionist (RDN) in the United States. She received a B.S. in Food and Nutritional Sciences (1991), a M.S. (1993) and a Ph.D (1999) in Food Science from Ewha Womans University, Seoul, Korea. She had worked as a visiting researcher at the University of California, Santa Barbara (2003-2004) and a lecturer at the University of Massachusetts, Amherst (2004-2008). She also holds a Korean dietitian license. Her research area is Food Sensory Science with Nutritional Science and main research interests are taste perception, taste preference and cultural food practices.

Marc Meyers

Marc is Managing Principal of Meyers Consulting, LLC.  He has experience working in New Technology and Ingredient Research for large, multi-national food, functional food and dietary supplement companies.  He has also worked for ingredient suppliers focused on Microencapsulation delivery technologies for food ingredients, flavors and other bioactives. He also has an extensive background in Hydrocolloid Technology.  As part of his consulting, he also is an Expert Witness on numerous cases related to food and supplements. Marc has worked for Wrigley’s, Mars and Mondelēz focused on New Technology and Ingredient Research roles for chewing gum and other confectionery applications.  He has over 35 patents in confection innovation.  He has also been successful in New Technology consulting with companies ranging from small start-ups to major global organizations. Marc has a PhD in Food Science from Rutgers and a BS in Food Science from Penn State.  He is a Certified Food Scientist as recognized by the Institute of Food Technologists (IFT).

Emmanuel LaRouche
Emmanuel LaRouche

As VP of Marketing & Consumer Insights for Symrise, leads the Symrise Flavor Marketing initiatives in North America, both traditional and digital. In addition to leadership, my role includes so much more; I provide marketing vision, empower my team to try new approaches, facilitate learning through coaching and good feedback and build strong relationships with my team and customers alike. As the host of the ‘flavors unknown’, Emmanuel Laroche shares the true story, success, and failures of renowned culinary leaders and how their cultural identity shaped their creative process. Link to the podcast

Craig Shelton

Craig Shelton has over 40 years of experience in science-based cooking and teaching in the hospitality business. He trained in eight of the world’s greatest restaurants, including “El Bulli”, “Jamin”; “Ma Maison”, “L’Auberge de l’Ill”, “Le Pré Catelan”, “Bouley”, “Le Bernardin”, and “La Côte Basque. Chef Shelton has earned countless awards as Chef-Owner of his own restaurants including a James Beard Best Chef medal, NY Times 4-Stars ratings on four separate occasions, a 5-Star Forbes rating, the Relais & Châteaux Grand Chef title; and Number One Top Restaurant in America in 2004 from GQ. Mr. Shelton is also an instructor at Princeton University in the Princeton Environmental Institute, where he teaches a freshman seminar on the interrelationships between public policy, agriculture, diet-related disease and anthropogenic climate change. Mr. Shelton began his expertise in this area while an undergraduate of Yale where he earned his degree in Molecular Biophysics and Biochemistry. He is a co-founder of the think tank, Princeton Center for Food Studies, the founder of King’s Row Coffee, and a co-founder of Aeon Holistic Agriculture, Inc.

Beth Feehan
Photo of Beth Feehan

Beth Feehan is a regional sales representative for Zone 7, a local food distributor based in New Jersey that sources foods from New Jersey, New York and Pennsylvania farms and food producers. She was the former Farm to School Coordinator at the New Jersey Department of Agriculture from 2015 until 2019 and the former Executive Director of the New Jersey Farm to School Network, a non-profit that launched the effort to bring more local food into schools from 2008 to 2015. She is a co-founder of central New Jersey’s West Windsor Community Farmers Market and a participant in many state and national food access efforts in the Garden State and beyond. Beth and her husband reside in New York City.

Marc Oshima
Marc Oshima photo

Marc co-founded AeroFarms, the world leader for indoor vertical farming. Recognized by Fast Company as one of the World’s Most Innovative Companies and by Time Magazine for Best Inventions in Food, AeroFarms is a mission-driven company and Certified B-Corporation focused on growing the best plants possible for the betterment of humanity. Dedicated to improving our food systems, Marc has been recognized by Produce News for their Vanguard Awards for the Top 35 Innovators Ever Who Have Shaped the Produce Industry and by Eating Well magazine as one of their American Food Heroes.

With his B.A. from Columbia College and M.B.A. from Columbia Business School, Marc is on the Boards for Produce Marketing Association, CEA Food Safety Coalition, and Chefs Collaborative, and is a member of the FDA Romaine Advisory Task Force, Food Systems Advisory Council for the Culinary Institute of America, United Fresh’s Marketing & Merchandising Council, and Columbia University Alumni Advisory Group.

Denise Andersen

Denise Andersen serves as the Executive Director for Table to Table, New Jersey’s first food rescue organization. Denise leads the organization’s mission of alleviating hunger throughout Bergen, Essex, Hudson, and Passaic Counties through the delivery of fresh, nourishing food via trucks and the volunteer-based app, “Table to Table I-Rescue”. She oversees income development, talent management, philanthropic funds, capacity building, community outreach, corporate worksite engagement and operations. Prior to Table to Table, Denise held leadership roles at the National Kidney Foundation, American Diabetes Association, American Cancer Society, American Red Cross, Inez Weinstein Special Events and Muscular Dystrophy Association. Denise holds a degree in Communications from Queens College, CUNY and lives in Northern New Jersey with her husband and two daughters.

Gerri Cristantiello

Gerri Cristantiello is the owner of GC Business Services LLC, a full service association management firm founded in 2002. Her clients are nonprofit trade organizations involved in the food ingredients industry. A number of her clients include the regional sections of the Institute of Food Technologists (IFT) — New York, Central New Jersey, Philadelphia, Dogwood (NC), and the Southeast (GA, SC, AL) as well as the National Seasoning Manufacturers Association and the National Association of Flour Distributors. Gerri has over 35 years of experience in non-profit trade associations where she held various positions from Programs & Communications Manager to Member Services and Marketing Director. She has also worked for several privately owned small businesses handling administrative, financial, marketing, and sales functions and volunteers on numerous efforts both personally and professionally.

Gerri holds a B.S. in Business Administration with a concentration in Marketing from Montclair State University. She also graduated with merit and Dean’s List from Gibbs College and has taken several educational courses, among them an Entrepreneur Program from Bergen Community College.