The Human Nutritional Sciences program includes foundation courses in basic sciences, fundamental courses in metabolic and applied nutrition, and applied courses in food utilization and management with an overall emphasis in human nutrition in any of the options that are available. Students will master key competencies in specializations in nutrition, foods or the food industry. All students receive a solid theoretical foundation in both food and nutritional sciences. Topics of study include energy and exercise, nutrients and nutritional supplements, food labels and health claims, diet and disease prevention, nutrient metabolism and disease states, nutrient requirements and diet evaluation, nutrition education and dietary change, and food quality and ingredient technology.

Interesting Courses

• Functional Foods & Nutraceuticals
• Nutrition & the Elderly
• Maternal & Child Nutrition
• Nutrition Management of Disease States
• Food Quality Evaluation
• Sensory Evaluation of Food
• Food Product Development
• Culture and Food Patterns
• Nutrition through the Life Cycle

Practicum

Each option provides students with the opportunity to complete a practicum course in a setting related to the field of study. Students will interact with professionals in the field, completing projects related to an area of academic interest. The Food Industry option provides an extensive practicum based in the food industry. Students are required to complete 280 hours of work-based experience as part of the training to meet the need for skilled staff and managers in the food industry.

Professional opportunities

• Food Product and Recipe Development
• Pharmaceutical Sales Rep
• Dietitian
• Sensory Research Scientist
• Health Educator