Nutrition and Food Science Major, Food Science Concentration (B.S.)

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.

Program Requirements

Students must complete 42 credits of General Education requirements and 3-9 credits of World Languages and Cultures 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 282Applied Nutrition in the Lifecycle3
NUFD 304Introduction to Research3
NUFD 352Organization and Management of Foodservice Systems3
NUFD 357Experimental Food Science3
Food Science Concentration Courses
NUFD 253Quantity Food Purchasing and Production3
NUFD 257Principles of Food Science3
NUFD 299Professional Development for Careers in Nutrition and Food2
NUFD 367Fundamentals of Food Processing and Preservation3
NUFD 377Sensory Evaluation of Foods3
NUFD 409Internship in Nutrition and Food Science4
or COED 401 Cooperative Education Experience I
NUFD 456Research in Foods3
NUFD 466Food Product Development3
Collateral Courses
BIOL 100Biological Sciences4
BIOL 254Applied Microbiology3
CHEM 113Fundamentals of Chemistry4
CHEM 130Fundamentals of Organic Chemistry4
CHEM 270Fundamentals of Biochemistry5
ECON 101Applied Macroeconomics3
MATH 109Statistics3
MKTG 240Introduction to Marketing3
PSYC 101Introduction to Psychology3
Total Credits80