Nutrition & Food Science

Mission Statement

The Nutrition & Food Science Department offers curricula and professional development for students pursuing careers as nutritionists, dietitians, food scientists, foodservice managers, and packaging professionals. The departments' programs emphasize theory as well as the application of theoretical knowledge. This is accomplished through research in the community as well as in the laboratory. Involvement in professional supervised practice, and community activities strengthens the application of the research theories. Faculty research is encouraged to support teaching and professional development.

BS: Dietetic Concentration

  1. Demonstrate basic food preparation skills
  2. Practice professional ethnics at all times
  3. Minimum of 6 case studies and two lab report will be completed by students in at least five different courses
  4. Demonstrate appropriate laboratory skills and an understanding of scientific research methodology
  5. Participate in community/Professional organizations a part of at least three courses
  6. Describe nutritional needs in health and disease throughout the life cycle
  7. Assess health status and plan diets for groups and individual in health and disease
  8. Incorporate computer literacy in professional activities
  9. Apply the principles of food production, delivery and service, procurement, fiancé, and human resource management
  10. Exhibit qualities of leadership, as well as skills in collaboration and negotiation, as a team member
  11. Apply basic organization and management skills
  12. Apply knowledge of government and business to explain public policy, promote good nutrition and to advocate for consumers on nutrition issues
  13. Demonstrate knowledge of the scientific basis of nutrition, food science, and foodservice for entry level professionals
  14. Practice with regard for environmental issues related to food
  15. Communicate and educate effectively, to different ethnic groups and/or individuals, through writing, counseling, consulting and oral presentations

BS: Food Science Technology Concentration

  1. Demonstrate appropriate laboratory skills and an understanding of scientificresearch methodology
  2. Communicate and educate effectively, to groups and/or individuals, through writing, consulting and oral presentations
  3. Demonstrate the ability to use various quality assurance/control tools and models to monitor food product/process quality through problem solving and critical thinking skills through the design of a comprehensive written food processing project.
  4. Demonstrate knowledge of food engineering principles and the ability to apply them to solving food processing system problems through numerous problem solving exercises and an independent comprehensive written and oral culminating food process engineering project.
  5. Demonstrate skills in applying basic laboratory techniques and critical thinking skills in the planning, collection and analysis/interpretation and communication of chemical analysis data through laboratory group activities.

BS: Nutrition Education (emphasis)

Communicate and educate effectively on food and nutrition, to different ethnic groups and/or individuals, through writing, counseling, consulting, and oral presentations.

BS: Food Management (emphasis)

Apply principles of food production, delivery and service, procurement, finance, and human resource management

BS: Sports Nutrition (emphasis)

Write guidelines for athletes describing optimum intake of nutrients prior to, during, and after performance

BS: Nutrition Science (emphasis)

Demonstrate knowledge of the scientific basis of nutrition

BS: Environ. Food & Heath Specialist (emphasis)

Demonstrate knowledge of proper food sanitation practices.

Assessment of Student Learning BS

Schedule (doc)

MS in Nutrition Science

  1. Successfully complete the graduate competency examination
  2. Generate a research proposal including comprehensive literature review
  3. Complete data collection on proposed research
  4. Analyze data collected using appropriate methodology
  5. Synthesize data in a journal formatted project/thesis
  6. Successfully defend project/thesis
  7. Present research findings in a professional format

Assessment of Student Learning MS

Program Planning Documents

Nutritional Science Program Planning Report 2008 (pdf)

Nutritional Science Program- Letter to Provost (doc)