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

Students must complete General Education requirements and 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 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 and Wellness3
NUFD 310International Cultures and Cuisines3
NUFD 353Catering and Banquet Management3
NUFD 3923
NUFD 409Internship in Nutrition and Food Science3
NUFD 450Quantity Food Applications3
Complete 9-10 credits from the following:9
Gender in Food and Nutrition Issues
NUFD 360
Molecular Cuisine
Concepts of the Sommelier
Special Topics in Nutrition and Food Science
Special Topics in Advanced Culinary Techniques
Food Systems Collaterals
CHEM 113Fundamentals of Chemistry4
STAT 109Statistics3
Total Credits62