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- Nutrition and Food Sciences
Nutrition & Food Sciences
The undergraduate curriculum in Nutrition and Food Sciences consolidates the curricula in the areas of Nutritional Sciences and Food Science and Technology. Students in this curriculum take core courses that provide basic knowledge required for specialization in one of four areas of concentration: Food Science and Technology (with Pre-Med option); Dietetics; Nutrition, Health and Society; and Nutritional Sciences/Pre-Medical.
Food science has been ranked as one of the most enjoyable careers available to college graduates. Food science and technology encompasses everything in regards to food. Food scientists interface with the production practices and harvesting of raw food materials, processing of food, and marketing and merchandising of food while having main interests in providing safe, wholesome, healthy, and high quality food to customers. The Food Science and Technology concentration in the curriculum in Nutrition and Food Sciences follows the National Institute of Food Technologists guidelines to provide a strong basic foundation for the study of post-production properties and processing of food products. For students taking the Food Science and Technology area of concentration, there are several job areas available in the food industry related to food quality and safety, applied microbiology, food engineering, processing and technology, food chemistry and analysis, food business and marketing research, and product development. Students completing the concentration are also prepared to pursue graduate study or enter professional programs such as medical or dental school.
There is a strong relationship between food science, nutrition and the health field in prevention of disease, slowing aging and finding solutions to problems like inflammation, cancer, and obesity such as development of nutritional or medical foods. Students aspiring to go to medical school can take the Pre-Medical option which allows students to take core courses required for consideration for admission to medical school.
Food science students take courses in food chemistry, analysis, microbiology, engineering and business to learn the techniques and basic information about research, development, processing, evaluation, packaging, and distribution of foods. The primary food properties of safety, taste, acceptability, quality, and nutrition are studied extensively. Opportunities are also available to interact with culinary programs in the preparation and presentation of food. Elective courses such as FDSC 3900 allow students to gain practical experience in research or product development. Internships with many various food companies are also available.
Students in the Food Science and Technology concentration can take electives related to food safety and applied microbiology which will enhance students‘ knowledge in the critical area of quality control and government regulation of food manufacturing. Students may also take electives related to food processing and technology which provide students background knowledge in processing plant supervision, food engineering principles, and quality parameters of foods. In addition, students may take electives related to food chemistry and analysis which prepare students for careers in food quality assurance and technical services. Electives related to food business and marketing are also available and lead to knowledge or careers in management, technical sales, or marketing.
The School of Human Ecology offers a major in Nutrition and Food Sciences with concentrations in Dietetics, Nutritional Sciences/Pre-Medical, and Nutrition, Health, and Society.