Nutrition and Food Science Minor

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 prepatation for students pursuing careers in politics, business, economics, journalism or communications, psychology, education, medicine, nursing, or health.

Program Requirements

Required Courses
NUFD 150Food Composition and Scientific Preparation3
NUFD 153Dynamics of Food and Society3
NUFD 182Nutrition: A Socioecological Perspective3
Electives
Select 9 credits from the following (at least 1 course must be at the 300-400 level):9
Quantity Food Purchasing and Production
Foodservice Equipment and Facilities Design
Experimental Food Science
Global Perspectives in Food and Nutrition
Nutrition in Chronic Disease Prevention
Gender in Food and Nutrition Issues
Nutrition and Physical Activity for Older Adults
Urban Agriculture and Sustainable Food Systems
Fundamentals of Food Processing and Preservation
Sensory Evaluation of Foods
Applied Nutrition in the Lifecycle
Nutrition for Community Fitness Programs
Planning and Evaluating Programs
Food Systems and Agribusineses Issues
Non Profit Management in Nutrition and Food
Managing Programs
Policy and Advocacy for Nutrition Based Wellness Programs
Nutrition Education Techniques
Organization and Management of Foodservice Systems
Nutrition Counseling
Total Credits18