Food & Nutrition Science
Undergraduate Program: OverviewFood 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. A minimum GPA of 2.5 is required for graduation in this major. The Food and Nutrition Science 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. PracticaStudents 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. ResourcesThe 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. Student OrganizationsStudents have many opportunities to develop leadership skills in professional settings, through participation in student organizations such as the Student Dietetic Association. For a full list of College of Human Sciences Student Organizations please click here. |
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