A nutrition and food science minor provides students with basic knowledge about the chemical and biological components of food and the ways in which these ingredients affect our health. With national rates of obesity and related illnesses at an all-time high, outbreaks of food-borne illnesses regularly making headlines, and the social, economical and political aspects of the world food situation becoming ever more complicated, a minor in nutrition and food science is useful preparation for students pursuing careers in politics, business, economics, journalism or communications, psychology, education, medicine, nursing, or health.
Program Requirements
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| NUFD 150 | Food Composition and Scientific Preparation | 3 |
| NUFD 153 | Dynamics of Food and Society | 3 |
| NUFD 182 | Nutrition: A Socioecological Perspective | 3 |
| Electives | ||
| Select 9 credits from the following (at least 1 course must be at the 300-400 level): | 9 | |
| Nutrition in Chronic Disease Prevention | ||
| Gender in Food and Nutrition Issues | ||
| Nutrition and Physical Activity for Older Adults | ||
| International Cultures and Cuisines | ||
| Catering and Banquet Management | ||
| Principles of Food Science | ||
| Quantity Food Purchasing and Production | ||
| Applied Nutrition in the Lifecycle | ||
| Edible Innovations: Emerging Food Technologies | ||
| Nutrition for Community Fitness Programs | ||
| Policy and Advocacy for Nutrition Based Wellness Programs | ||
| Managing Programs | ||
| Nutrition Education Techniques | ||
| Fundamentals of Healthy Cuisine | ||
| Sensory Evaluation of Foods | ||
| Food Processing and Preservation | ||
| Quantity Food Applications | ||
| Organization and Management of Foodservice Systems | ||
| Research in Foods | ||
| Urban Agriculture and Sustainable Food Systems | ||
| Food Product Development | ||
| Food Regulations and Compliances | ||
| Food Ethics, Sustainability and Alternatives | ||
| Social Marketing in Nutrition | ||
| Nutrition Counseling | ||
| Food Systems and Agribusiness Issues | ||
| Concepts of the Sommelier | ||
| Total Credits | 18 | |