Food Science and Human Nutrition majors apply principles of basic and applied sciences to the design and manufacture of high quality, sustainable, convenient, safe and nutritious foods, in addition to identifying the relationship between nutrients and human health. The curriculum allows flexibility for concentrating in one of two areas, based on one’s academic and professional goals: (1) Food Science and Technology or (2) Nutrition.
The Food Science and Technology Concentration (click to learn more) prepares students for careers within the food industry at the local, regional, national, or global level. The concentration allows students to focus their program of study in one of three emphasis areas: (1) Food Packaging and Manufacturing Operations; (2) Sustainable Food, Nutrition and Health; or (3) Culinary Science. All three emphasis areas are approved by the Institute of Food Technologies (IFT), with the Culinary Science emphasis also being one of a few select national programs approved by the Research Chef’s Association as meeting the requirements for the title of Culinology™.
The Nutrition Concentration (click to learn more) prepares students for careers in nutrition, dietetics, healthcare, and foodservice. The concentration allows students to focus their program of study in one of four emphasis areas: (1) Dietetics; (2) Basic and Behavioral Science; (3) Community Health and Wellness; or (4) Food Industry. The Dietetics emphasis area is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND®) as a Didactic Program in Dietetics (DPD) and is designed for students who are interested in becoming a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN).