The skills and experience acquired as part of the course of study for students in the B.S. degree in Nutritional Science will qualify graduates for a broad range of careers in biotechnology, pharmaceuticals, and the food industry. The B.S. degree in Nutritional Science prepares students for careers in nutritional science, nutrition education, and biomedical sciences.
Some of the career opportunities for students graduating from the B.S. degree in Nutritional Science include: (1) working for the food industry in quality assurance laboratories, research, or in food product development, (2) working in technical services and/or sales for food ingredient suppliers or for food processing equipment manufacturers, (3) working with food regulation and inspection for state or local agencies, the federal government or international organizations, (4) working with a research team in pharmaceutical or biotechnology industries, medical centers or universities, and (5) apply to graduate school to earn a M.S. or Ph.D. in nutrition, which can lead to careers in teaching, research, public health or private industry or apply to medical school or other health-related fields. Students in the B.S. degree in Nutritional Science will apply knowledge from physiology, biochemistry and chemistry to understand digestion of food, absorption and use of nutrients by the body, nutrients requirements at different stages of life, and the effects of nutrient deficiencies and excesses. They also draw on the social sciences to understand the socio-cultural, psychological, economic and political factors influencing choices of food.
Students in the B.S. degree in Nutritional Science also study the relationship between diet and chronic disease, monitor nutritional content of the American food supply, define and help to alleviate food and nutritional problems throughout the world, and work with other health professionals in promoting health and well-being for people of all ages.
Semester by Semester Program of Study - Nutritional Science