B.S. Nutritional Science

Program Overview

The Bachelor of Science in Nutritional Science with a concentration in Applied Nutrition and Food Sciences prepares students to understand the complex relationship between diet, health, and food systems. Combining rigorous scientific coursework with practical experiences, graduates are equipped to improve public health, develop innovative food products, and influence nutrition policy.

Why choose this concentration? It focuses on realworld applications, allowing you to work directly with foods, community programs, and industry partners while maintaining a strong foundation in biochemistry, physiology, and research methods.

Curriculum Highlights

Core Foundations

• General Chemistry & Laboratory
• Organic Chemistry
• Human Anatomy & Physiology
• Biochemistry
• Microbiology for Food Professionals
• Statistics & Data Analysis

Applied Nutrition Courses

• Principles of Human Nutrition
• Nutrition Through the Life Cycle
• Community Nutrition & Intervention
• Medical Nutrition Therapy
• Nutrition Assessment and Counseling

Food Sciences Courses

• Food Chemistry
• Food Processing and Preservation
• Food Microbiology
• Food Product Development
• Food Safety and Quality Assurance

Integrative Experience

Students complete a capstone project or internship that ties together nutrition principles and food science technologies. Options include research in a university lab, a placement with a food manufacturing company, or a community nutrition program.

Key Skills You Will Develop

• Scientific Literacy: Interpreting peerreviewed literature and data.
• Analytical Techniques: Using HPLC, spectrophotometry, and microbiological assays.
• Dietary Planning: Designing evidencebased meal plans for diverse populations.
• Food Product Innovation: Formulating functional foods and evaluating sensory attributes.
• Communication: Translating complex nutrition concepts for lay audiences.
• Regulatory Knowledge: Understanding FDA, USDA, and international food regulations.

Career Paths and Opportunities

Graduates are wellpositioned for a variety of roles in both public and private sectors.

Potential Job Titles

• Registered Dietitian (requires additional credentialing)
• Food Scientist / Product Development Specialist
• Nutrition Consultant for corporate wellness programs
• Public Health Nutritionist
• Quality Assurance Manager in food manufacturing
• Regulatory Affairs Associate
• Research Assistant in nutrition or food science labs
• Community Nutrition Educator

Industry Sectors

• Food and beverage manufacturing
• Healthcare systems and hospitals
• Government health agencies
• Nonprofit nutrition education programs
• Academic and private research institutions
• Consulting firms specializing in nutrition policy and product development

Admission Requirements & Academic Advising

Prospective students should have a strong high school background in biology, chemistry, and mathematics. Admission is competitive; a minimum GPA of 3.0 and satisfactory SAT/ACT scores are typical benchmarks.

Once admitted, students meet with a Nutritional Science advisor each semester to ensure timely progression through prerequisites and concentration courses. Early planning is encouraged to secure internships and capstone opportunities.

Transfer Students: Credit from accredited twoyear institutions may be applied toward core requirements. Contact the department for a detailed articulation guide.

Get Involved & Resources

• Student Nutrition Club host workshops, guest speakers, and community outreach.
• Food Science Lab access to stateoftheart equipment for handson projects.
• Study Abroad Programs nutrition and food systems in Europe, Asia, and Latin America.
• Career Services resume reviews, interview prep, and employer networking events.