The Food Science major emphasizes the comprehensive understanding of the chemical, biological, and physical properties of food. Students are provided with a wide variety of lectures, experiments, and hands-on courses covering kitchen chemistry, food processing, food preservation, food materials, foodservice management, and food hygiene. Other highlighted courses include analysis of food components, sensory science, flavor and pigmentation, food rheology, fermentation, traditional food culture, and food technology. Graduates may pursue careers in the food and beverage industry in areas of product development, quality assurance, sensory evaluation, research, and food regulations. Others may choose government agencies in food policy or continue to a graduate degree.

The goal of the Nutrition Science major is to educate students as nutrition professionals to contribute to the prevention of nutrition- and aging-related diseases. This major offers courses related to, nutrition biochemistry, advanced human nutrition, maternal nutrition, nutrition counseling, diet planning, nutrition assessment, medical nutrition therapy, public health nutrition, and nutrition epidemiology. Experiential learning opportunities are provided through courses such as practicum in personalized nutrition therapy, nutrition education and counseling practice, diet therapy lab, and field work for dietitians. These courses help students to apply their knowledge in real-life settings. Potential job titles for graduates include dietitian, public health professional, nutrition teacher in grade schools, manager of product development and evaluation.

Apply for undergraduate studies in the Division of Food and Nutrition

Students are required to earn 130 credits with 48 credits from ones' major courses. Students must pass a comprehensive exam for a bachelor's degree and demonstrate proficiency in a foreign language.