Challenging Undergraduate Program
The Food and Nutrition Science major gives students an
in-depth understanding of various scientific aspects of nutrition
and food. Students study nutrient functions and requirements,
metabolism, food quality and safety, the composition and chemical
properties of foods, and changes in foods caused by processing,
storage and preparation. Besides studying nutrition, food science,
biology and microbiology, majors must take physics and complete
extensive coursework in organic and analytical chemistry. A minimum
GPA of 2.5 is required for graduation in this major.
The food and nutrition science
major has a strong science base that prepares students for job
opportunities in the food industry, government agencies, careers
in the medical field, and graduate study in the field.
Students may have the opportunity to apply knowledge and skills
through supervised practica. In the practicum courses, students
may be assigned to work with specific medical, food service or
community agencies.
The Nutrition and Food Instrument Laboratory provides students
a setting for chemical, analytical, and microbiology testing with
new and updated equipment. The laboratory complex also features
a new Cold Lab that facilitates research requiring constant low
temperatures.
Students have many opportunities to develop leadership skills
in professional settings, through participation in student organizations
such as the Student Dietetic Association.
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