Program Coordinators
Program Information
The Nutrition and Food Science major is a dynamic field based in science and focuses on the chemical, physiological and biological aspects of foods and nutrients. The program has two emphasis and the curriculum can be designed to meet the student’s interest in food science or nutritional sciences.
The Nutritional Sciences emphasis prepares students for entry into either graduate school or a professional school such as medical, chiropractic or physician assistant. Nutritional Sciences is the discipline in which the biological, physiological and chemical sciences are used to study the nature of how the body digests food, absorbs and metabolizes nutrients, and the and the impact on health and well-being. Students will develop knowledge in the basic biological, chemical and physiological sciences for application in a health profession or in research and development. This emphasis does not meet the requirements to become a Registered Dietitian, but prepares students for entry into professional schools or for graduate study in Nutritional Sciences.
The Food Science emphasis prepares students for professional positions in the food manufacturing industry or for graduate study in Food Science. Food Science is the study of the science of production, processing, preservation, packaging and distribution of safe, wholesome and nutritious foods. Students will develop knowledge in the basic physical, chemical and engineering sciences. These sciences are used to study the nature of foods, the causes of food deterioration, and principles of food preservation. Creative approaches are employed to develop new food products for the rapidly changing consumer who desires good taste and good nutrition at a good price.
Student Learning Outcomes
Graduates will be able to:
- Upon completion of the Nutrition and Food Science major, students should demonstrate the following:
- The ability to gain factual knowledge and learn fundamental principles of nutrition or food science.
- The development of specific skills, competencies, and points of view needed by professionals in nutrition or food sciences.
- The ability to apply critical thinking skills in the context of distinguishing fact.
- The application of scientific principles to nutrition or food and food products.
- Awareness of and appreciation of ethical practice and diversity within the student’s respective profession.
- Ability to use oral and written communication skills effectively in a group or team environment.
- Competence in quantitative skills.
- Experience with computers and other emerging information technologies and their application to nutrition or food science.
Accreditation, Certification, and Licensure
The Food Science emphasis follows curricula guidelines prescribed by the Institute of Food Technologists. The Nutritional Sciences emphasis has curricula similar to other nutrition programs across the nation. Additionally, students graduating with the Food Science emphasis can seek the Certified Food Scientist credential through the Institute of Food Technologists. The Nutritional Sciences emphasis does not meet the requirements to become a registered dietitian.
Course Delivery Format
The program offers instruction through lecture, discussion, laboratory exercises, and practical training.
