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.
The Second Bachelor’s Degree in Nutrition and Food Science with a Concentration in Dietetics
Individuals who have already earned a Bachelor of Arts or Sciences, but who wish to become Registered Dietitians may complete a 2nd Bachelor’s in Nutrition and Food Science with a concentration in Dietetics. There are no prerequisites required, regardless of a student's previous field of study; however, incoming 2nd Bachelor’s students will also have to begin their course of study in one of the other three concentrations in Nutrition and Food Science and then apply for admission to the Dietetics concentration (see above for Dietetics concentration admission requirements). Students earning their 2nd Bachelor’s in Nutrition and Food Science will not be required to complete the General Education or World Languages and Cultures requirements and will be given credit for equivalent major core, required, and collateral courses they have taken elsewhere. They will, however, be required to meet the residency requirement, which demands that students complete a minimum of 32 credits at Montclair State University. Because of this, students considering applying to earn a second Bachelor’s degree in Nutrition and Food Science should weigh their options very carefully. The Department also offers a post-graduate Academy of Nutrition and Dietetics (AND) certificate, through which students can take the same undergraduate courses required for completion of the Didactic Program in Dietetics (DPD) and issuance of the ACEND Verification Statement. Students in the 2nd Bachelor’s program pay undergraduate tuition to take the DPD courses; students in the AND certificate program pay graduate tuition to take these same courses, but are not required to complete a minimum of 32 credits. Students should determine whether to choose the 2nd Bachelor’s in Nutrition or the post-graduate AND certificate based on the number of DPD courses they have left to complete and the cost of graduate vs. undergraduate tuition. Those interested in applying to the AND Certificate program should contact The Graduate School.
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.
Program Requirements
Program Requirements Overview
| Code | Title | Credits |
|---|---|---|
| General Education Requirements | 29 | |
| World Languages and Cultures Requirements | 3-6 | |
| Major Requirements | 49-79 | |
| Free Electives | 39-6 | |
| Total Credits | 120 | |
| Code | Title | Credits |
|---|---|---|
| Major Requirements | ||
| 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 | 1 |
| NUFD 399 | Medical Nutrition Applications | 3 |
| NUFD 403 | Planning and Evaluating Programs | 3 |
| NUFD 482 | Nutrition Counseling | 3 |
| NUFD 488 | Medical Nutrition Therapy I | 4 |
| 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 | 63 | |
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 | |
General Education Requirements
Click here for a list of courses that fulfill General Education categories.
| Code | Title | Credits |
|---|---|---|
| A. New Student Seminar | ||
| Complete a 1 credit New Student Seminar course. | 1 | |
| C. Communication | ||
| 1. Writing | 3 | |
| 2. Literature | 3 | |
| 3. Communication | 3 | |
| D. Fine and Performing Arts | ||
| Complete a 3 credit Fine and Performing Arts course. | 3 | |
| F. Humanities | ||
| 1. Great Works and Their Influences | 3 | |
| 2. Philosophical and Religious Perspectives | 3 | |
| G. Computer Science | ||
| Complete a 3 credit Computer Science course. | 3 | |
| H. Mathematics | ||
| Statistics (Fulfilled in the major.) | ||
| I. Natural Science Laboratory | ||
| Nutrition with Laboratory (Fulfilled in the major.) | ||
| J. Physical Education | ||
| Complete a 1 credit Physical Education course. | 1 | |
| K. Social Science | ||
| 1. American and European History | 3 | |
| 2. Global Cultural Perspectives | 3 | |
| 3. Social Science Perspectives | ||
| Dynamics of Food and Society (Fulfilled in the major.) | ||
| L. Interdisciplinary Studies | ||
| Food Composition and Scientific Preparation (Fulfilled in the major.) | ||
| Total Credits | 29 | |
World Languages and Cultures Requirements
Click here for a list of courses that fulfill World Languages and Cultures categories.
| Code | Title | Credits |
|---|---|---|
| A. World Languages | ||
| Based on placement exam complete one or two sequential courses in one language. | 3-6 | |
| B. World Cultures | ||
| Dynamics of Food and Society (Fulfilled in the major.) | ||
| Total Credits | 3-6 | |
Recommended Roadmap to Degree Completion
This four-year plan is provided as an outline for students to follow in order to complete their degree requirements within four years. This plan is a recommendation and students should only use it in consultation with their academic advisor.
Applied Nutrition and Wellness Concentration
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (A) New Student Seminar | 1 | GENERAL EDUCATION: (C2) Literature | 3 |
| GENERAL EDUCATION: (C1) Writing | 3 | GENERAL EDUCATION: (C3) Communication | 3 |
| NUFD 130 | 1 | NUFD 153 | 3 |
| NUFD 150 | 3 | NUFD 192 | 4 |
| CHEM 113 | 4 | STAT 109 | 3 |
| Free Elective | 3 | ||
| 15 | 16 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (D) Fine and Performing Arts | 3 | GENERAL EDUCATION: (F1) Humanities - Great Works and Their Influences | 3 |
| World Language 1 | 3 | GENERAL EDUCATION: (G) Computer Science | 3 |
| NUFD 240 | 1 | NUFD 285 | 3 |
| BIOL 243 | 4 | NUFD 299 | 3 |
| Free Elective | 4 | World Language 2 | 3 |
| 15 | 15 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives | 3 | GENERAL EDUCATION: (J) Physical Education | 1 |
| GENERAL EDUCATION: (K1) Social Science - American and European History | 3 | GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives | 3 |
| NUFD 381 | 3 | NUFD 409 | 3 |
| Minor course | 3 | NUFD 410 | 3 |
| Free Elective | 3 | Minor Course | 3 |
| Free Elective | 1 | ||
| 15 | 14 | ||
| 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 |
| GENERAL EDUCATION: (A) New Student Seminar | 1 | NUFD 153 | 3 |
| GENERAL EDUCATION: (C1) Writing | 3 | NUFD 192 | 4 |
| NUFD 130 | 1 | CHEM 130 | 4 |
| NUFD 150 | 3 | STAT 109 | 3 |
| CHEM 113 | 4 | ||
| Free Elective | 3 | ||
| 15 | 14 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (D) Fine and Performing Arts | 3 | GENERAL EDUCATION: (F1) Humanities - Great Works and Their Influences | 3 |
| World Language 1 | 3 | GENERAL EDUCATION: (J) Physical Education | 1 |
| NUFD 240 | 1 | World Language 2 | 3 |
| BIOL 243 | 4 | BIOL 255 | 4 |
| CHEM 270 | 5 | NUFD 255 | 3 |
| 16 | 14 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives | 3 | GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives | 3 |
| GENERAL EDUCATION: (K1) Social Science - American and European History | 3 | NUFD 398 | 1 |
| NUFD 381 | 3 | NUFD 399 | 3 |
| NUFD 382 | 4 | NUFD 403 | 3 |
| NUFD 383 | 3 | PSYC 101 | 3 |
| Free Elective | 1 | ||
| 16 | 14 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (C2) Literature | 3 | GENERAL EDUCATION: (C3) Communication | 3 |
| GENERAL EDUCATION: (G) Computer Science | 3 | NUFD 488 | 4 |
| NUFD 404 | 3 | Required Elective course | 3 |
| NUFD 482 | 3 | Required Elective course | 3 |
| Required Elective course | 3 | Free Elective | 3 |
| 15 | 16 | ||
| Total Credits 120 | |||
Food Science Concentration
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (A) New Student Seminar | 1 | NUFD 153 | 3 |
| GENERAL EDUCATION: (C1) Writing | 3 | NUFD 192 | 4 |
| NUFD 130 | 1 | CHEM 130 | 4 |
| NUFD 150 | 3 | STAT 109 | 3 |
| CHEM 113 | 4 | ||
| Free Elective | 3 | ||
| 15 | 14 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (D) Fine and Performing Arts | 3 | GENERAL EDUCATION: (F1) Humanities - Great Works and Their Influences | 3 |
| World Language 1 | 3 | GENERAL EDUCATION: (J) Physical Education | 1 |
| NUFD 240 | 1 | World Language 2 | 3 |
| BIOL 100 | 4 | BIOL 255 | 4 |
| CHEM 270 | 5 | Free Elective | 3 |
| 16 | 14 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives | 3 | GENERAL EDUCATION: (C2) Literature | 3 |
| GENERAL EDUCATION: (K1) Social Science - American and European History | 3 | GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives | 3 |
| NUFD 358 | 3 | NUFD 409 | 3 |
| NUFD 436 | 3 | NUFD 446 | 3 |
| Free Elective | 3 | Free Elective | 4 |
| 15 | 16 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (G) Computer Science | 3 | GENERAL EDUCATION: (C3) Communication | 3 |
| NUFD 404 | 3 | NUFD 466 | 3 |
| NUFD 456 | 3 | Concentration Elective | 3 |
| Concentration Elective | 3 | Concentration Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Total Credits 120 | |||
Sustainable Food Systems Concentration
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (A) New Student Seminar | 1 | NUFD 153 | 3 |
| GENERAL EDUCATION: (C1) Writing | 3 | NUFD 192 | 4 |
| NUFD 130 | 1 | STAT 109 | 3 |
| NUFD 150 | 3 | Free Elective | 3 |
| CHEM 113 | 4 | ||
| Free Elective | 3 | ||
| 15 | 13 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (D) Fine and Performing Arts | 3 | GENERAL EDUCATION: (F1) Humanities – Great Works and Their Influences | 3 |
| World Language 1 | 3 | GENERAL EDUCATION: (J) Physical Education | 1 |
| NUFD 240 | 1 | GENERAL EDUCATION: (K1) Social Science – American and European History | 3 |
| Free Elective | 4 | World Language 2 | 3 |
| Free Elective | 3 | Free Elective | 3 |
| Free Elective | 3 | ||
| 14 | 16 | ||
| Third Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (F2) Humanities - Philosophical and Religious Perspectives | 3 | GENERAL EDUCATION: (C2) Literature | 3 |
| NUFD 299 | 3 | GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives | 3 |
| NUFD 376 | 3 | NUFD 409 | 3 |
| Free Elective | 3 | NUFD 452 | 3 |
| Free Elective | 3 | Free Elective | 3 |
| 15 | 15 | ||
| Fourth Year | |||
| Fall | Credits | Spring | Credits |
| GENERAL EDUCATION: (G) Computer Science | 3 | GENERAL EDUCATION: (C3) Communication | 3 |
| NUFD 404 | 3 | NUFD 476 | 3 |
| NUFD 492 | 3 | Culinary Laboratory Elective | 3 |
| Culinary Laboratory Elective | 3 | Required Concentration Elective | 3 |
| Free Elective | 4 | Free Elective | 4 |
| 16 | 16 | ||
| Total Credits 120 | |||