B.S. in Food and Nutrition Science
Food and Nutrition Science is a major in the Food and Nutrition degree program. This major gives students an in-depth understanding of various scientific aspects of nutrition and food. Students study nutrient functions and requirements, metabolism, food quality and safety, the composition and chemical properties of foods, and changes in foods caused by processing, storage and preparation. Besides studying nutrition, food science, biology and microbiology, majors must take physics and complete extensive coursework in organic and analytical chemistry.
The major has a strong science base that prepares students for job opportunities in the food industry, government agencies, careers in the medical field, and graduate study in the field.
For requirements on applying to the program, curriculum, and academic map, visit Admission Information.
Students may have the opportunity to apply knowledge and skills through supervised practica. In the practicum courses, students may be assigned to work with specific medical, food service or community agencies.
The Nutrition and Food Instrument Laboratory provides a setting for chemical, analytical, and microbiology testing with new and updated equipment. The laboratory complex also features a new Cold Lab for research requiring constant low temperatures.
Students have many opportunities to develop leadership skills in professional settings, through participation in student organizations such as the Student Dietetic Association.