The Department of Nutrition, Dietetics and Food Science offers three different academic programs, each with unique learning outcomes and career paths.
Food Science is the multidisciplinary study of food, including its chemical, physical, and microbiological attributes. Knowledge derived from this study is applied to the development, processing, storage, distribution, and evaluation of food. A degree in Food Science allows students to gain immediate employment in product development, quality assurance, production management and other areas in the world-wide food industry.
Nutritional Science investigates the metabolic and physiological responses of the body to food and diet, including the role of nutrients in the cause, treatment, and prevention of disease. This program prepares students to work in research laboratories or to go on to graduate studies or professional school.
Dietetics combines the study of human nutrition, education, management and food preparation into a discipline that leads to employment in healthcare institutions, government agencies, schools, universities, and private industry.
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