They want to know what is in the foods they eat, and how these components may promote or harm their health. These are the challenges for scientists, human nutritionists, and dietitians. Depending on the course of study chosen undergraduate students are prepared for careers in the food industry, hospitals, public or private food and fitness programs, and for teaching science in secondary schools. Undergraduates are also well prepared for graduate or professional schools, i.e. medical, public health, nutrition or dietetic internships.
Graduate students are prepared for professional careers in foods and nutrition, or further studies.
Both offer thesis and non-thesis plans, and require a minimum of 30 credits beyond the B.S. degree. A guide for graduate students may be obtained at the main department office in Henke 224. Undergraduate Admission Undergraduate students may apply as freshmen or as transfer students. 161-161 with at least a C, or equivalent. OR by consent of the department under-graduate advising coordinator.