2026-2027 University Catalog
Nutrition Science BS, Foods and Nutrition Specialization
|
|
 Return to: Degrees Offered (listed by degree)
With a Nutrition Science BS, Foods and Nutrition Specialization you will explore the fascinating world of food the science behind the foods we eat. From ingredient functionality to food production and innovation, you will gain practical skills that bridge the gap between nutrition, food and the public. This degree will prepare you for a diverse range of career paths in food technology, product development, food service, sustainability, and more. Join us in shaping the future of food as you become a leader in food and nutrition.
|
Nutrition Science Core
The bachelor of science in nutrition science 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 (dietetics (D), nutrition science (NS)). Admission Requirements
Students wishing to attain full admission to the BS in nutrition science 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 nutrition science 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. Program Learner Outcomes
Upon successful completion of this program, students will be able to: - Effectively communicate through a wide variety of modalities (group presentations, individual counseling and education, media presentations, etc….) (all degrees and specializations).
- Apply the basic sciences of biology and chemistry within nutritional care and education processes (D, NS).
- Demonstrate basic fundamentals of the research process (D, NS).
- Effectively communicate knowledge of the science of foods, processing on commercial and consumer scales, food safety and sanitation issues, food delivery and production systems, and factors that affect food selection (D, FN).
- Apply the knowledge of the science of nutrition including the assessment of health status, influence of age and physiological state on nutritional needs, nutritional therapy of those in disease or injured states, and the use of dietary supplements and methods of complementary medicine (ND, NS).
- Apply management theories and principals including organizational change theory, human resource management, risk management, quality improvement, information management, and financial management within nutrition care and education processes(D, FN).
Select either:
HESC 360 is preferred. 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. Total Required Course Credits: 48
|
Return to: Degrees Offered (listed by degree)
|
