Food Science and Nutrition Core
Program Director
David Gee, PhD
Faculty
Susan Adams, MS, RD
Virginia Bennett, PhD, RD
Ethan Bergman, PhD, RD
Linda Cashman, MS, RD
David Gee, PhD
Susan Hawk, PhD, RD
Kelly Pritchett, PhD, RD
The bachelor of science in food science and nutrition prepares students for employment or advanced study in one of several professions in the broad area of foods and nutrition. To complete degree requirements, students must complete the required core courses listed below. Students must also complete courses listed in their chosen specialization (foods and nutrition, dietetics, nutrition science).
Admission Requirements
Students wishing to attain full admission to the BS in food science and nutrition major must meet the following requirements:
- Successful completion of NUTR 101, Introduction to Human Nutrition, NUTR 240, Introduction to Foods and NUTR 240LAB, Introduction to Foods Laboratory with a grade of B (3.0) or higher.
- Students must receive a grade of C (2.0) or higher in all of the other major courses.
In addition to the requirements listed above, students wishing to enter any of the food science and nutrition specializations must successfully complete CHEM 111, Introduction to Chemistry, CHEM 111LAB, Chemistry Laboratory or CHEM 181, General Chemistry I and CHEM 181LAB, General Chemistry Laboratory I, and MATH 100C, Intermediate Algebra, or their equivalents, before being admitted to the major. Students must consult with a major advisor for approval of the program specialization.
Students are highly encouraged to complete at least five credits of NUTR 490, Cooperative Education.
Total Core Credits: 25-26
Foods and Nutrition Specialization
The foods and nutrition specialization prepares students for a wide variety of careers in the food and nutrition industry including food processing companies (quality assurance and product development positions), food distributors, food brokerage companies, restaurant and institutional food service, pharmaceutical sales, and nutrition positions not requiring being a registered dietitian. It is highly recommended that students discuss possible minors with their academic advisor that would complement this specialization and enhance employment opportunities. Possible minors include food service management, exercise science, community health education, business, and administrative management. Students interested in applying to nursing programs following the completion of this degree are recommended to take BIOL 355 and BIOL 356, Human Anatomy and Physiology, instead of BIOL 201, Human Physiology and BIOL 220, Introductory Cell Biology, plus BIOL 322, Introductory Microbiology.
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