Nutrition and Food Science (B.S.)

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:

  • To prepare practitioners with skills in performing group-level nutritional needs assessments in the community.

  • To prepare practitioners with skills in analyzing gaps in existing policies and planning appropriate population-based nutrition education initiatives.

  • 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.

  • To contribute to a diverse student body representing multiple cultural, educational and other professional backgrounds.

  • 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: 

NUFD 192Nutrition with Laboratory4
NUFD 150Food Composition and Scientific Preparation3
STAT 109Statistics3
CHEM 113Fundamentals of Chemistry4
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.

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 

General Education Requirements29
World Languages and Cultures Requirements3-6
Major Requirements61-85
Free Electives27-0
Total Credits120
Major Requirements
Nutrition and Food Science Core
NUFD 130Introduction to Nutrition and Food Science Profession1
NUFD 150Food Composition and Scientific Preparation3
NUFD 153Dynamics of Food and Society3
NUFD 192Nutrition with Laboratory4
NUFD 240Sanitation Management and Food Microbiology: Certification1
NUFD 258Experimental Food Science3
NUFD 381Applied Nutrition in the Lifecycle3
NUFD 404Introduction to Research3
NUFD 452Organization and Management of Foodservice Systems3
Concentration Requirements
Complete one concentration from the list below.
Total Credits24

Concentrations

Applied Nutrition and Wellness

Required Courses
NUFD 285Nutrition in Chronic Disease Prevention3
NUFD 299Professional Development for Careers in Nutrition, Food Science and Wellness3
NUFD 300Fundamentals of Healthy Cuisine3
NUFD 388Nutrition for Community Fitness Programs3
NUFD 395Managing Programs3
NUFD 409Internship in Nutrition and Food Science3
NUFD 410Policy and Advocacy for Nutrition Based Wellness Programs3
NUFD 412Nutrition Education Techniques3
NUFD 476Food Ethics, Sustainability and Alternatives3
or NUFD 477 Social Marketing in Nutrition
NUFD 482Nutrition Counseling3
Collateral Courses
BIOL 240Mammalian Anatomy and Physiology I3
CHEM 113Fundamentals of Chemistry4
FSHD 120Mindfulness: Theory, Research and Practice across the Life Course3
STAT 109Statistics3
Required Minor
Select one of the required minors (see below)18
Total Credits61

Required Minor (complete one)

Business Minor

Communication Studies Minor

Entrepreneurship Minor

Gerontology Minor

Journalism Minor

Political Science Minor

Psychology Minor

Public Administration Minor

Public Health Minor

Social Work Minor

Sociology Minor

Sports Nutrition Minor

Dietetics

Required Courses
NUFD 253Quantity Food Purchasing and Production3
NUFD 255Meal Design and Management4
NUFD 382Advanced Nutrition4
NUFD 383Applied Community Nutrition3
NUFD 412Nutrition Education Techniques3
NUFD 450Quantity Food Applications3
NUFD 482Nutrition Counseling3
NUFD 488Medical Nutrition Therapy4
NUFD 490Nutrition and Food Science Professional Seminar1
NUFD 499Medical Nutrition Applications3
Collateral Courses
BIOL 243Human Anatomy and Physiology4
BIOL 254Applied Microbiology3
CHEM 113Fundamentals of Chemistry4
CHEM 130Fundamentals of Organic Chemistry4
CHEM 270Fundamentals of Biochemistry5
ECON 101Applied Macroeconomics3
or ECON 102 Applied Microeconomics
STAT 109Statistics3
PSYC 101Introduction to Psychology3
Total Credits60

Food Science Concentration

Required Courses
NUFD 253Quantity Food Purchasing and Production3
NUFD 299Professional Development for Careers in Nutrition, Food Science and Wellness3
NUFD 358Principles of Food Science3
NUFD 387Molecular Cuisine3
NUFD 409Internship in Nutrition and Food Science3
NUFD 436Sensory Evaluation of Foods3
NUFD 446Food Processing and Preservation3
NUFD 456Research in Foods3
NUFD 466Food Product Development3
Electives
Complete two courses from the following:6
Fundamentals of Healthy Cuisine
International Cultures and Cuisines
Food Regulations and Compliances
Food Ethics, Sustainability and Alternatives
Collateral Courses
BIOL 100Biological Sciences4
BIOL 254Applied Microbiology3
CHEM 113Fundamentals of Chemistry4
CHEM 130Fundamentals of Organic Chemistry4
CHEM 270Fundamentals of Biochemistry5
STAT 109Statistics3
Total Credits56

Food Systems Concentration

Required Courses
NUFD 253Quantity Food Purchasing and Production3
NUFD 299Professional Development for Careers in Nutrition, Food Science and Wellness3
NUFD 310International Cultures and Cuisines3
NUFD 353Catering and Banquet Management3
NUFD 409Internship in Nutrition and Food Science3
NUFD 450Quantity Food Applications3
NUFD 492Food Systems and Agribusiness Issues3
Electives
Complete at least 9 credits from the following:9
Food in World History
Gender in Food and Nutrition Issues
Molecular Cuisine
Concepts of the Sommelier
Urban Agriculture and Sustainable Food Systems
Special Topics in Nutrition and Food Science
Food Regulations and Compliances
Food Ethics, Sustainability and Alternatives
Special Topics in Advanced Culinary Techniques
Collateral Courses
CHEM 113Fundamentals of Chemistry4
STAT 109Statistics3
Total Credits37

General Education Requirements

Click here for a list of courses that fulfill General Education categories.

A. New Student Seminar
Complete a 1 credit New Student Seminar course.1
C. Communication
1. Writing 3
2. Literature3
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 Influences3
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 Perspectives3
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 Credits29

World Languages and Cultures Requirements

Click here for a list of courses that fulfill World Languages and Cultures categories.

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 Credits3-6

Recommended Roadmap to Degree(s)

This recommended five-year plan is provided as an outline for students to follow in order to complete their degree requirements within five years.  This plan is a recommendation and students should only use it in consultation with their academic advisor.

Fifth year courses are taken at the graduate level, after matriculation into the graduate portion of this combined degree program.

Applied Nutrition and Wellness Concentration

Plan of Study Grid
First Year
FallCredits
GENERAL EDUCATION: (A) New Student Seminar 1
GENERAL EDUCATION: (C1) Writing 3
FSHD 120 Mindfulness: Theory, Research and Practice across the Life Course 3
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
 Credits14
Spring
GENERAL EDUCATION: (C2) Literature 3
World Language I 3
CHEM 113 Fundamentals of Chemistry 4
STAT 109 Statistics 3
NUFD 192 Nutrition with Laboratory 4
 Credits17
Second Year
Fall
GENERAL EDUCATION: (C3) Communication 3
BIOL 240 Mammalian Anatomy and Physiology I 3
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 258 Experimental Food Science 3
NUFD 285 Nutrition in Chronic Disease Prevention 3
NUFD 299 Professional Development for Careers in Nutrition, Food Science and Wellness 3
 Credits16
Spring
GENERAL EDUCATION: (D) Fine and Performing Arts 3
NUFD 300 Fundamentals of Healthy Cuisine 3
NUFD 381 Applied Nutrition in the Lifecycle 3
NUFD 388 Nutrition for Community Fitness Programs 3
NUFD 395 Managing Programs 3
 Credits15
Third Year
Fall
GENERAL EDUCATION: (F1) Humanities – Great Works and Their Influences 3
GENERAL EDUCATION: (G) Computer Science 3
GENERAL EDUCATION: (J) Physical Education 1
World Language II 3
NUFD 410 Policy and Advocacy for Nutrition Based Wellness Programs 3
 Credits13
Spring
GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives 3
GENERAL EDUCATION: (K1) Social Science – American and European History 3
GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives 3
NUFD 476
Food Ethics, Sustainability and Alternatives
or Social Marketing in Nutrition
3
Minor Course 3
 Credits15
Fourth Year
Fall
NUFD 409 Internship in Nutrition and Food Science 3
NUFD 412 Nutrition Education Techniques 3
Minor Course 3
Minor Course 3
Minor Course 3
 Credits15
Spring
NUFD 404 Introduction to Research 3
NUFD 452 Organization and Management of Foodservice Systems 3
NUFD 482 Nutrition Counseling 3
Minor Course 3
Minor Course 3
 Credits15
 Total Credits120

Dietetics Concentration

Plan of Study Grid
First Year
FallCredits
GENERAL EDUCATION: (A) New Student Seminar 1
GENERAL EDUCATION: (C1) Writing 3
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
PSYC 101 Introduction to Psychology 3
 Credits14
Spring
GENERAL EDUCATION: (C2) Literature 3
World Language 1 3
CHEM 113 Fundamentals of Chemistry 4
NUFD 192 Nutrition with Laboratory 4
STAT 109 Statistics 3
 Credits17
Second Year
Fall
CHEM 130 Fundamentals of Organic Chemistry 4
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 253 Quantity Food Purchasing and Production 3
NUFD 255 Meal Design and Management 4
NUFD 258 Experimental Food Science 3
 Credits15
Spring
GENERAL EDUCATION: (C3) Communication 3
BIOL 243 Human Anatomy and Physiology 4
CHEM 270 Fundamentals of Biochemistry 5
ECON 101 Applied Macroeconomics 3
 Credits15
Third Year
Fall
GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives 3
NUFD 381 Applied Nutrition in the Lifecycle 3
NUFD 382 Advanced Nutrition 4
NUFD 383 Applied Community Nutrition 3
Free Elective 3
 Credits16
Spring
BIOL 254 Applied Microbiology 3
GENERAL EDUCATION: (F1) Humanities – Great Works and Their Influences 3
GENERAL EDUCATION: (G) Computer Science 3
GENERAL EDUCATION: (K1) Social Science – American and European History 3
GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives 3
 Credits15
Fourth Year
Fall
GENERAL EDUCATION: (D) Fine and Performing Arts 3
GENERAL EDUCATION: (J) Physical Education 1
NUFD 412 Nutrition Education Techniques 3
NUFD 450 Quantity Food Applications 3
NUFD 482 Nutrition Counseling 3
NUFD 490 Nutrition and Food Science Professional Seminar 1
 Credits14
Spring
NUFD 404 Introduction to Research 3
NUFD 452 Organization and Management of Foodservice Systems 3
NUFD 488 Medical Nutrition Therapy 4
NUFD 499 Medical Nutrition Applications 3
Free Elective 1
 Credits14
 Total Credits120

Food Science Concentration

Plan of Study Grid
First Year
FallCredits
GENERAL EDUCATION: (A) New Student Seminar 1
GENERAL EDUCATION: (C1) Writing 3
GENERAL EDUCATION: (D) Fine and Performing Arts 3
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
 Credits14
Spring
GENERAL EDUCATION: (C2) Literature 3
World Language I 3
CHEM 113 Fundamentals of Chemistry 4
STAT 109 Statistics 3
NUFD 192 Nutrition with Laboratory 4
 Credits17
Second Year
Fall
GENERAL EDUCATION: (C3) Communication 3
GENERAL EDUCATION: (J) Physical Education 1
CHEM 130 Fundamentals of Organic Chemistry 4
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 253 Quantity Food Purchasing and Production 3
NUFD 258 Experimental Food Science 3
 Credits15
Spring
BIOL 100 Biological Sciences 4
BIOL 254 Applied Microbiology 3
CHEM 270 Fundamentals of Biochemistry 5
NUFD 387 Molecular Cuisine 3
 Credits15
Third Year
Fall
GENERAL EDUCATION: (F1) Humanities – Great Works and Their Influences 3
GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives 3
World Language II 3
NUFD 358 Principles of Food Science 3
NUFD 381 Applied Nutrition in the Lifecycle 3
 Credits15
Spring
GENERAL EDUCATION: (G) Computer Science 3
GENERAL EDUCATION: (K1) Social Science – American and European History 3
GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives 3
NUFD 436 Sensory Evaluation of Foods 3
NUFD 446 Food Processing and Preservation 3
 Credits15
Fourth Year
Fall
NUFD 299 Professional Development for Careers in Nutrition, Food Science and Wellness 3
NUFD 409 Internship in Nutrition and Food Science 3
NUFD 466 Food Product Development 3
NUFD 473 Food Regulations and Compliances 3
NUFD 476 Food Ethics, Sustainability and Alternatives 3
 Credits15
Spring
NUFD 404 Introduction to Research 3
NUFD 452 Organization and Management of Foodservice Systems 3
NUFD 456 Research in Foods 3
Free Elective 3
Free Elective 2
 Credits14
 Total Credits120

Food Systems Concentration

Plan of Study Grid
First Year
FallCredits
GENERAL EDUCATION: (A) New Student Seminar 1
GENERAL EDUCATION: (C1) Writing 3
GENERAL EDUCATION: (K1) Social Science – American and European History 3
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
 Credits14
Spring
GENERAL EDUCATION: (C2) Literature 3
World Language I 3
CHEM 113 Fundamentals of Chemistry 4
STAT 109 Statistics 3
NUFD 192 Nutrition with Laboratory 4
 Credits17
Second Year
Fall
NUFD 240 Sanitation Management and Food Microbiology: Certification 1
NUFD 253 Quantity Food Purchasing and Production 3
NUFD 299 Professional Development for Careers in Nutrition, Food Science and Wellness 3
Required Elective 3
Free Elective 3
Free Elective 3
 Credits16
Spring
GENERAL EDUCATION: (C3) Communication 3
GENERAL EDUCATION: (F2) Humanities – Philosophical and Religious Perspectives 3
NUFD 258 Experimental Food Science 3
NUFD 310 International Cultures and Cuisines 3
NUFD 381 Applied Nutrition in the Lifecycle 3
 Credits15
Third Year
Fall
GENERAL EDUCATION: (G) Computer Science 3
GENERAL EDUCATION: (J) Physical Education 1
World Language II 3
Required Elective 3
Free Elective 3
 Credits13
Spring
GENERAL EDUCATION: (D) Fine and Performing Arts 3
GENERAL EDUCATION: (F1) Humanities – Great Works and Their Influences 3
GENERAL EDUCATION: (K2) Social Science – Global Cultural Perspectives 3
Required Elective 4
Free Elective 3
 Credits16
Fourth Year
Fall
NUFD 409 Internship in Nutrition and Food Science 3
NUFD 450 Quantity Food Applications 3
Free Elective 3
Free Elective 4
 Credits13
Spring
NUFD 353 Catering and Banquet Management 3
NUFD 404 Introduction to Research 3
NUFD 452 Organization and Management of Foodservice Systems 3
NUFD 492 Food Systems and Agribusiness Issues 3
Free Elective 4
 Credits16
 Total Credits120