Nutrition and Foods, Minor

The bachelor of science major is for students who would like to:

• Pursue advanced degrees in nutrition, food science, biology and biomolecular sciences that can lead to employment in:
  • University teaching and research;
  • Industry-research and development, quality assurance, sales, and marketing;
  • Scientific research positions in government and other agencies.
• Pursue entrance into professional schools such as medicine or dentistry.

Learning Outcomes

Upon completion of the baccalaureate degree, students in nutrition sciences are expected to:

• Demonstrate knowledge of biological, chemical, and physical-sciences concepts and apply these concepts to food and nutrition science;
• Use critical thinking and quantitative analysis skills to investigate food and nutrition science problems;
• Demonstrate effective oral and written scientific communication skills;
• Use a variety of laboratory techniques and instruments to investigate food and nutrition science problems.

The nutrition sciences major is research-oriented and emphasizes the intensive study of physical and biological sciences with core course requirements in human nutrition and food science. Supporting discipline courses highlight biology, biochemistry, microbiology, statistics, mathematics, physics, and physiology. Dietetics majors who are interested in graduate school or research careers may choose to double major in both dietetics and nutrition sciences.