Nutrition and Food Science (B.S.) (Combined B.S./M.S.)

A Combined Degree program enables undergraduate students to enroll in graduate courses in their senior year, which can be counted towards the completion of both their Bachelor's and Master's degree requirements.  The ability to take these "swing courses" allows students to earn both their Bachelor's and Master's degrees in a shortened period of time, typically within five years of intensive study.  Undergraduate students interested in this option can find more information regarding program requirements on the University's Combined Programs website.

Program Requirements

Students in this combined degree program must complete the requirements for:

Nutrition and Food Science (B.S.)

Nutrition and Food Science (M.S.)

Graduate Swing Courses

A combined degree program allows students to complete 6-12 graduate credits ("graduate swing courses") while enrolled as an undergraduate. These courses count for both their bachelor and master’s degrees.  Graduate swing courses will count toward undergraduate free electives, unless noted otherwise.

The Graduate Swing Courses for this program:

NUFD 505Research in Nutrition and Food Science3
NUFD 580Current Applications in Nutrition3
NUFD 587Practicum3
Complete one 500-level elective, with advisor approval.3
Total Credits12

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.

Undergraduate Program

Applied Nutrition 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
NUFD 192 Nutrition with Laboratory 4
STAT 109 Statistics 3
 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
NUFD 300 Fundamentals of Healthy Cuisine 3
NUFD 381 Applied Nutrition in the Lifecycle 3
NUFD 388 Nutrition for Community Fitness Programs 3
NUFD 390 Planning and Evaluating 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 Languages II 3
NUFD 410 Policy and Advocacy for Nutrition Based Wellness Programs 3
 Credits13
Spring
GENERAL EDUCATION: (D) Fine and Performing Arts 3
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
Minor course 3
 Credits15
Fourth Year
Fall
NUFD 580 Current Applications in Nutrition 3
500-Level Elective swing course 3
Minor course 3
Minor course 3
Minor course 3
 Credits15
Spring
NUFD 482 Nutrition Counseling 3
NUFD 505 Research in Nutrition and Food Science 3
NUFD 587 Practicum 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 I 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
World Cultures 3
NUFD 381 Applied Nutrition in the Lifecycle 3
NUFD 382 Advanced Nutrition 4
NUFD 383 Applied Community Nutrition 3
 Credits16
Spring
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
BIOL 254 Applied Microbiology 3
 Credits15
Fourth Year
Fall
GENERAL EDUCATION: (D) Fine and Performing Arts 3
GENERAL EDUCATION: (J) Physical Education 1
NUFD 482 Nutrition Counseling 3
NUFD 490 Nutrition and Food Science Professional Seminar 1
NUFD 580 Current Applications in Nutrition 3
500-Level Elective swing course 3
 Credits14
Spring
NUFD 488 Medical Nutrition Therapy 4
NUFD 499 Medical Nutrition Applications 3
NUFD 505 Research in Nutrition and Food Science 3
NUFD 587 Practicum 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
NUFD 192 Nutrition with Laboratory 4
STAT 109 Statistics 3
 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) Philosophical and Religious Perspectives 3
World Languages 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 473 Food Regulations and Compliances 3
NUFD 476 Food Ethics, Sustainability and Alternatives 3
NUFD 580 Current Applications in Nutrition 3
Complete one 500-level elective, with advisor approval. 3
 Credits15
Spring
NUFD 456 Research in Foods 3
NUFD 505 Research in Nutrition and Food Science 3
NUFD 587 Practicum 3
Free Electives 5
 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 Languages II 3
NUFD 492 Food Systems and Agribusiness Issues 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 580 Current Applications in Nutrition 3
500-Level Elective swing course 3
Free Elective 3
Free Elective 4
 Credits13
Spring
NUFD 353 Catering and Banquet Management 3
NUFD 505 Research in Nutrition and Food Science 3
NUFD 587 Practicum 3
Required Elective 3
Free Elective 4
 Credits16
 Total Credits120

Graduate Program

Plan of Study Grid
Fifth Year
FallCredits
NUFD 501 Principles of Nutrition 3
NUFD 506 Research and Evaluation in Nutrition and Food Science 3
NUFD 595 Principles of Food Science 3
Elective 3
 Credits12
Spring
NUFD 509
Research Seminar (and Comprehenisve Exam)
or Master's Thesis
3-4
Elective 3
Elective 3
 Credits9-10
 Total Credits21-22