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

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

Program Requirements Overview

General Education Requirements29
World Languages and Cultures Requirements3-6
Major Requirements61
Free Electives27-24
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
Food Systems Concentration Requirements
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
Special Topics in Nutrition and Food Science
Food Regulations and Compliances
Food Ethics, Sustainability and Alternatives
Special Topics in Advanced Culinary Techniques
Food Systems Collaterals
CHEM 113Fundamentals of Chemistry4
STAT 109Statistics3
Total Credits61

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 Completion

This recommended 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.

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