Nutrition and Food Studies
Acting Chairperson: Dr. Douglas Murray
The mission of this program is to improve quality of life through a dynamic, comprehensive, and transdisciplinary curriculum, innovative research, and active community engagement in the holistic fields of food and nutrition.
Students within the Department of Nutrition and Food Studies will be exposed to a wide variety of career opportunities. Our course offerings traverse the entire foodscape: Nutrition and Dietetics, Food Science, and Food Systems. Students learn: where our food comes from, how it is produced and distributed, how our bodies process and digest food, clinical and community nutrition applications, food safety, innovative food product development, sustainability, health, and so much more. In addition, our programs educate and prepare students as citizens and practitioners with a deep understanding of social justice and food equity issues, both local and global. Our academic programs, both graduate and undergraduate, emphasize applied experience, and, in addition to a solid foundation of classroom and lab study, offer students numerous opportunities for hands-on fieldwork and internships. Graduates are prepared for a variety of careers within the vast sphere of food. When considered in its totality food and its attendant industries (agriculture, manufacturing, distribution, research and development, clinical and community nutrition and dietetics healthcare) is the largest contributor of Gross Domestic Product worldwide and the largest provider of jobs and careers. We look forward to serving you!
- Nutrition and Food Science Major, Applied Nutrition Concentration (B.S.)
- Nutrition and Food Science Major, Dietetics Concentration (B.S.)
- Nutrition and Food Science Major, Food Science Concentration (B.S.)
- Nutrition and Food Science Major, Food Systems Concentration (B.S.)
- Nutrition and Food Science Minor