Program Overviews
Applied Nutrition and Wellness Concentration
The B.S. in Nutrition and Food Science with a concentration in Applied Nutrition and Wellness is ideal for those students who are interested in working with groups of people in non-clinical settings. The curriculum gives students the opportunity to acquire knowledge and skills in nutrition education techniques with the aim of promoting overall good health among diverse population groups. Graduates are prepared to develop and coordinate wellness programs within a variety of settings including community health centers, fitness centers, state health departments, harm reduction agencies, supplement stores, or corporate institutions, to name a few.
Students have the unique opportunity to combine their coursework in nutrition with courses from other disciplines by building a minor into their major program. A minor option in Public Health, Sports Nutrition, Communication Studies, Journalism, Business, Political Science, Psychology, or Sociology allows graduates to apply their knowledge of nutrition-based wellness in a tangential but specialized field such as public health programming and policy, nutrition communication, social marketing, substance abuse rehabilitation, supplement industry, or corporate wellness programming.
The specific objectives of the program are:
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To prepare practitioners with skills in performing group-level nutritional needs assessments in the community.
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To prepare practitioners with skills in analyzing gaps in existing policies and planning appropriate population-based nutrition education initiatives.
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To prepare practitioners who are committed to social justice and the elimination of health disparities in their community using advanced-level critical thinking and problem solving skills.
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To contribute to a diverse student body representing multiple cultural, educational and other professional backgrounds.
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To collaborate with other professionals in the field and work together to advance the standing of the health and wellness industry.
This concentration can also serve as the first part of an accelerated BS/MS program. Contact nufs@montclair.edu for more information about this option.
Dietetics Concentration
Accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, the B.S. in Nutrition and Food Science with a concentration in Dietetics prepares students for careers in a variety of clinical, community and wellness settings. As part of the program, students complete a series of courses called the Didactic Program in Dietetics (DPD) and, when they graduate, receive, not only the baccalaureate degree, but also an ACEND Verification Statement which enables them to apply to a post-graduate Academy of Nutrition and Dietetics (AND) Dietetic Internship, the completion of which is the final prerequisite to taking the Registration Examination to become a Registered Dietitian (RD).
Incoming freshmen and transfer students who are interested in becoming Registered Dietitians must start their course of study in one of the other three concentrations in the B.S. in Nutrition and Food Science Program:
- Applied Nutrition and Wellness,
- Food Systems, or
- Food Science.
Students in those concentrations who wish to be admitted to the Dietetics concentration must apply after having completed the following four courses:
| Code | Title | Credits |
|---|---|---|
| NUFD 192 | Nutrition with Laboratory | 4 |
| NUFD 150 | Food Composition and Scientific Preparation | 3 |
| STAT 109 | Statistics | 3 |
| CHEM 113 | Fundamentals of Chemistry | 4 |
| Or their equivalents. | ||
In order to be accepted into the Dietetics concentration, students must have obtained an overall GPA of at least 3.2 at Montclair State with no grades lower than a “C” (2.0). Applications are accepted and evaluated every May, after grades from the Spring semester are posted. Because of other General Education requirements they must complete, freshman may not be able to apply until the end of their sophomore year. Students can apply for admittance to the Dietetics concentration as many times as they would like.
This concentration can also serve as the first part of an accelerated BS/MS program. Contact nufs@montclair.edu for more information about this option.
Food Science Concentration
The B.S. in Nutrition and Food Science with concentration in Food Science prepares students for careers in the food and beverage, agricultural, and processing industries as well as food regulatory agencies such as the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA). Food science is a multidisciplinary field with the overarching goals of improving the safety and quality of food products, developing new food products, and designing new, safer and more energy-efficient food preservation methods. Food scientists strive to improve the microbial and chemical safety of foods as well as to enhance the quality of foods through traditional and emerging technologies.
Students in the Food Science concentration will gain in-depth knowledge of the physical, chemical, and biochemical nature of food and the standards of nutritional processing, safety, food quality, and food security and develop their aptitudes in areas such as food processing, food accessibility, food quality, food safety, food sensory experiences, and food regulations.
Private industry has increased its demand for food scientists because their expertise is necessary for developing healthy food products and increasing crop yields, along with assuring quality and safety. Research in food genomics and agricultural sustainability is also expected to increase the number of available food science positions. Also, many food scientists are expected to retire in the next 10 years, creating even more job availability in private industry and regulatory agencies such as the FDA and USDA.
Graduates from the Food Science concentration can pursue careers in food science, quality assurance, food chemistry, food product development, food processing and production, food corporation management, food safety, research and development, and sensory analysis.
This concentration can also serve as the first part of an accelerated BS/MS program. Contact nufs@montclair.edu for more information about this option.
Sustainable Food Systems Concentration
Issues of sustainability and the environment, adequate food supply for the future, growing rates of hunger, malnutrition, and food insecurity, all set against the backdrop of increasingly knowledgeable and demanding consumers in both international and local markets are among the many challenges that are confronting the globalizing food system in the 21st century. This program is designed to provide tomorrow’s leaders with the skills and knowledge they will need to manage these challenges and to foster the creation of a sustainable food system locally and globally. Students will gain a holistic knowledge base, enriched with practical training and experiences, to prepare them for careers in the food systems field, including:
- Food service and management
- Supply chain management and alternative distribution, such as farm-to-school/institution networks
- Food policy
- Food education and outreach
- Food production and processing
- Retail and wholesale
- International development
- Community and non-profit organizations
This concentration can also serve as the first part of an accelerated BS/MS program. Contact nufs@montclair.edu for more information about this option.
Degree Requirements Overview
| Code | Title | Credits |
|---|---|---|
| New Student Seminar | 1 | |
| SEEDS General Education Requirements | 21-24 | |
| Major Requirements | 49-79 | |
| Free Electives | 49-16 | |
| Total Credits | 120 | |
Major Requirements
| Code | Title | Credits |
|---|---|---|
| Nutrition and Food Science Core | ||
| NUFD 130 | Introduction to Nutrition and Food Science Profession | 1 |
| NUFD 150 | Food Composition and Scientific Preparation | 3 |
| NUFD 153 | Dynamics of Food and Society | 3 |
| NUFD 192 | Nutrition with Laboratory | 4 |
| NUFD 240 | Sanitation Management and Food Microbiology: Certification | 1 |
| NUFD 404 | Introduction to Research | 3 |
| Concentration Requirements | ||
| Complete one concentration from the list below. | ||
| Total Credits | 15 | |
Concentrations
Applied Nutrition and Wellness
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| NUFD 285 | Nutrition in Chronic Disease Prevention | 3 |
| NUFD 299 | Professional Development for Careers in Nutrition, Food Science and Wellness | 3 |
| NUFD 381 | Applied Nutrition in the Lifecycle | 3 |
| NUFD 409 | Internship in Nutrition and Food Science | 3 |
| NUFD 410 | Policy and Advocacy for Nutrition Based Wellness Programs | 3 |
| Application Elective | ||
| Complete one course from the following: | 3 | |
| Fundamentals of Healthy Cuisine | ||
| Social Marketing in Nutrition | ||
| Supervision Elective | ||
| Complete two courses from the following: | 6 | |
| Managing Programs | ||
| Nutrition Education Techniques | ||
| Special Topics in Health and Wellness | ||
| Collateral Courses | ||
| BIOL 243 | Human Anatomy and Physiology | 4 |
| CHEM 113 | Fundamentals of Chemistry | 4 |
| STAT 109 | Statistics | 3 |
| Required Minor | ||
| Select one of the required minors (see below) | 18 | |
| Total Credits | 53 | |
Required Minor (complete one)
Dietetics
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| NUFD 255 | Meal Design and Management | 3 |
| NUFD 381 | Applied Nutrition in the Lifecycle | 3 |
| NUFD 382 | Advanced Nutrition | 4 |
| NUFD 383 | Applied Community Nutrition | 3 |
| NUFD 398 | Dietetics Professional Seminar | 3 |
| NUFD 399 | Medical Nutrition Applications | 3 |
| NUFD 403 | Planning and Evaluating Programs | 3 |
| NUFD 482 | Nutrition Counseling | 3 |
| NUFD 488 | Medical Nutrition Therapy I | 3 |
| Required Electives | ||
| Complete three courses from the following: | 9 | |
| Nutrition Education Techniques | ||
| Quantity Food Applications | ||
| Organization and Management of Foodservice Systems | ||
| Special Topics in Health and Wellness | ||
| Collateral Courses | ||
| BIOL 243 | Human Anatomy and Physiology | 4 |
| BIOL 255 | Survey of Microbiology | 4 |
| CHEM 113 | Fundamentals of Chemistry | 4 |
| CHEM 130 | Fundamentals of Organic Chemistry | 4 |
| CHEM 270 | Fundamentals of Biochemistry | 5 |
| STAT 109 | Statistics | 3 |
| PSYC 101 | Introduction to Psychology | 3 |
| Total Credits | 64 | |
Food Science Concentration
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| NUFD 358 | Principles of Food Science | 3 |
| NUFD 409 | Internship in Nutrition and Food Science | 3 |
| NUFD 436 | Sensory Evaluation of Foods | 3 |
| NUFD 446 | Food Processing and Preservation | 3 |
| NUFD 456 | Research in Foods | 3 |
| NUFD 466 | Food Product Development | 3 |
| Electives | ||
| Complete three courses from the following: | 9 | |
| Professional Development for Careers in Nutrition, Food Science and Wellness | ||
| Fundamentals of Healthy Cuisine | ||
| Quantity Food Applications | ||
| Organization and Management of Foodservice Systems | ||
| Urban Agriculture and Sustainable Food Systems | ||
| Food Regulations and Compliances | ||
| Food Ethics, Sustainability and Alternatives | ||
| Collateral Courses | ||
| BIOL 100 | Biological Sciences | 4 |
| BIOL 255 | Survey of Microbiology | 4 |
| CHEM 113 | Fundamentals of Chemistry | 4 |
| CHEM 130 | Fundamentals of Organic Chemistry | 4 |
| CHEM 270 | Fundamentals of Biochemistry | 5 |
| STAT 109 | Statistics | 3 |
| Total Credits | 51 | |
Sustainable Food Systems Concentration
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| NUFD 299 | Professional Development for Careers in Nutrition, Food Science and Wellness | 3 |
| NUFD 376 | Quantity Food Purchasing and Production | 3 |
| NUFD 409 | Internship in Nutrition and Food Science | 3 |
| NUFD 452 | Organization and Management of Foodservice Systems | 3 |
| NUFD 476 | Food Ethics, Sustainability and Alternatives | 3 |
| NUFD 492 | Food Systems and Agribusiness Issues | 3 |
| Culinary Laboratory Electives | ||
| Complete two courses from the following: | 6 | |
| International Cultures and Cuisines | ||
| Catering and Banquet Management | ||
| Edible Innovations: Emerging Food Technologies | ||
| Fundamentals of Healthy Cuisine | ||
| Quantity Food Applications | ||
| Required Electives | ||
| Complete one course from the following: | 3 | |
| Food in World History | ||
| Gender in Food and Nutrition Issues | ||
| Urban Agriculture and Sustainable Food Systems | ||
| Special Topics in Nutrition and Food Science | ||
| Concepts of the Sommelier | ||
| Collateral Courses | ||
| CHEM 113 | Fundamentals of Chemistry | 4 |
| STAT 109 | Statistics | 3 |
| Total Credits | 34 | |
New Student Seminar
| Code | Title | Credits |
|---|---|---|
| Students in the Adult Learner program must take GNED 100. | ||
| Complete one course from the following. Some courses may be restricted by major. Consult with an academic advisor. | 1 | |
| Pathways to Success | ||
| Freshman Seminar in Chemistry | ||
| First Year Seminar | ||
| Adult Academic Success Seminar | ||
| New Student Seminar | ||
| Freshman Seminar in Health and Physical Education | ||
| Pathways to Adult Learning | ||
| New Student Seminar | ||
| New Student Experience for Mathematical Sciences | ||
| Freshman Seminar for Music Majors | ||
| Introduction to Nursing | ||
| Freshman Seminar in Political Science and Law | ||
SEEDS General Education Requirements
Click here for a list of courses that fulfill the SEEDS requirements.
| Code | Title | Credits |
|---|---|---|
| Foundations | ||
| Effective Writing I | ||
| Complete one Effective Writing I course. | 3 | |
| Effective Writing II | ||
| Complete one Effective Writing II course. | 3 | |
| Interactive Communication | ||
| Complete one Interactive Communication course. | 3 | |
| Quantitative Reasoning | ||
| Fulfilled by STAT 109 in the major | ||
| Political and Civic Life | ||
| Complete one Political and Civic Life course. | 3 | |
| World Language | ||
| Complete two sequential classes in one World Language when starting at the Beginner I or Beginner II level. Complete one class when starting at the Intermediate/Advanced Level. | 3-6 | |
| Exploration | ||
| Complete one course from four different Exploration categories: | 6 | |
| Analyzing Cultures and Societies | ||
| Fulfilled by NUFD 153 in the major. | ||
| Creative Expression | ||
| Ethical Inquiry | ||
| Historical Thinking | ||
| Literary and Artistic Analysis | ||
| Scientific Reasoning | ||
| Fulfilled by NUFD 192 in the major. | ||
| Total Credits | 21-24 | |
Recommended Roadmap to Degree Completion
This recommended degree plan is provided as an outline for students to follow in order to complete their degree requirements within four years and 120 credits. This plan is a recommendation and MUST be used in consultation with their academic advisor. Important note: Students should be aware this plan assumes no pre-requisite coursework is required. If pre-requisite coursework is needed, students may have additional requirements to fulfill which do not appear on the plan.
Applied Nutrition and Wellness Concentration
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| New Student Seminar | 1 | SEEDS: Effective Writing II | 3 |
| SEEDS: Effective Writing I | 3 | NUFD 153 (Fulfills SEEDS: Exploration 1 – Analyzing Cultures and Societies) | 3 |
| NUFD 130 | 1 | NUFD 192 (Fulfills SEEDS: Exploration 2 - Scientific Reasoning) | 4 |
| NUFD 150 | 3 | STAT 109 (Fulfills SEEDS: Quantitative Reasoning) | 3 |
| CHEM 113 | 4 | Free Elective | 2 |
| Free Elective | 3 | ||
| 15 | 15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: Exploration 3 | 3 | SEEDS: Political and Civic Life | 3 |
| SEEDS: Interactive Communication | 3 | NUFD 285 | 3 |
| NUFD 240 | 1 | NUFD 299 | 3 |
| BIOL 243 | 4 | Free Elective | 3 |
| Free Elective | 4 | Free Elective | 3 |
| 15 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: World Language 1 | 3 | SEEDS: World Language 2 | 3 |
| SEEDS: Exploration 4 | 3 | NUFD 409 | 3 |
| NUFD 381 | 3 | NUFD 410 | 3 |
| Minor course | 3 | Minor Course | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| NUFD 404 | 3 | Supervision Elective | 3 |
| Application Elective | 3 | Supervision Elective | 3 |
| Minor Course | 3 | Minor Course | 3 |
| Minor Course | 3 | Minor Course | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Total Credits 120 | |||
Dietetics Concentration
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| SEEDS: New Student Seminar | 1 | SEEDS: Effective Writing II | 3 |
| SEEDS: Effective Writing I | 3 | SEEDS: Interactive Communication | 3 |
| SEEDS: Political and Civic Life | 3 | NUFD 150 | 3 |
| NUFD 130 | 1 | NUFD 153 (Fulfills SEEDS: Exploration 2 – Analyzing Cultures and Societies) | 3 |
| NUFD 192 (Fulfills SEEDS: Exploration 1 - Scientific Reasoning) | 4 | CHEM 130 | 4 |
| CHEM 113 | 4 | ||
| 16 | 16 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: World Language 1 | 3 | SEEDS: World Language 2 | 3 |
| SEEDS: Exploration 3 | 3 | SEEDS: Exploration 4 | 3 |
| NUFD 240 | 1 | NUFD 255 | 3 |
| CHEM 270 | 5 | PSYC 101 | 3 |
| STAT 109 (Fulfills SEEDS: Quantitative Reasoning) | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| NUFD 381 | 3 | NUFD 403 | 3 |
| NUFD 383 | 3 | NUFD 482 | 3 |
| BIOL 243 | 4 | BIOL 255 | 4 |
| Free Elective | 3 | Free Elective | 4 |
| 13 | 14 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| NUFD 382 | 4 | NUFD 398 | 3 |
| NUFD 399 | 3 | NUFD 404 | 3 |
| Required Elective course | 3 | NUFD 488 | 3 |
| Required Elective course | 3 | Required Elective course | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 16 | 15 | ||
| Total Credits 120 | |||
Food Science Concentration
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| New Student Seminar | 1 | NUFD 153 (Fulfills SEEDS: Exploration 1 – Analyzing Cultures and Societies) | 3 |
| SEEDS: Effective Writing I | 3 | NUFD 192 (Fulfills SEEDS: Exploration 2 - Scientific Reasoning) | 4 |
| NUFD 130 | 1 | STAT 109 (Fulfills SEEDS: Quantitative Reasoning) | 3 |
| NUFD 150 | 3 | Free Elective | 3 |
| CHEM 113 | 4 | Free Elective | 2 |
| Free Elective | 3 | ||
| 15 | 15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: Exploration 3 | 3 | SEEDS: Effective Writing II | 3 |
| NUFD 240 | 1 | BIOL 255 | 4 |
| BIOL 100 | 4 | CHEM 270 | 5 |
| CHEM 130 | 4 | Free Elective | 3 |
| Free Elective | 3 | ||
| 15 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: World Language 1 | 3 | SEEDS: World Language 2 | 3 |
| SEEDS: Exploration 4 | 3 | SEEDS: Interactive Communication | 3 |
| NUFD 358 | 3 | NUFD 409 | 3 |
| NUFD 436 | 3 | NUFD 446 | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: Political and Civic Life | 3 | NUFD 466 | 3 |
| NUFD 404 | 3 | Concentration Elective | 3 |
| NUFD 456 | 3 | Concentration Elective | 3 |
| Concentration Elective | 3 | Free Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Total Credits 120 | |||
Sustainable Food Systems Concentration
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| New Student Seminar | 1 | NUFD 153 (Fulfills SEEDS: Exploration 1 – Analyzing Cultures and Societies) | 3 |
| SEEDS: Effective Writing I | 3 | NUFD 192 (Fulfills SEEDS: Exploration 2 - Scientific Reasoning) | 4 |
| NUFD 130 | 1 | STAT 109 (Fulfills SEEDS: Quantitative Reasoning) | 3 |
| NUFD 150 | 3 | Free Elective | 3 |
| CHEM 113 | 4 | Free Elective | 2 |
| Free Elective | 3 | ||
| 15 | 15 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: Interactive Communication | 3 | SEEDS: World Language 1 | 3 |
| SEEDS: Effective Writing II | 3 | SEEDS: Political and Civic Life | 3 |
| NUFD 240 | 1 | SEEDS: Exploration 3 | 3 |
| Free Elective | 4 | Free Elective | 3 |
| Free Elective | 4 | Free Elective | 3 |
| 15 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| SEEDS: Exploration 4 | 3 | SEEDS: World Language 2 | 3 |
| NUFD 299 | 3 | NUFD 452 | 3 |
| NUFD 376 | 3 | Required Elective course | 3 |
| Free Elective | 3 | Free Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| NUFD 404 | 3 | NUFD 409 | 3 |
| NUFD 492 | 3 | NUFD 476 | 3 |
| Culinary Laboratory Elective | 3 | Culinary Laboratory Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Total Credits 120 | |||