Careers include communicating food and nutrition information to the public through TV or radio or by writing articles for newspapers, magazines, or extension bulletins. Graduates might also work in public relations to answer consumers' questions on the nutrition and safety of the foods they buy. Food industry careers in the areas of sensory analysis, recipe testing, and development of new foods containing sugar or fat substitutes are available for graduates of this major. The Nutrition Science major is designed for the science-oriented student. This major provides an excellent background for entry into medical, dental, pharmacy, veterinary school, or other graduate programs in the biological and health sciences.
Most students do a one year research project with a faculty member.
The program is well represented at national meetings and graduates are placed in research positions with universities, medical schools, federal laboratories, and industry. Food is fundamental to life and health. Scientific research has demonstrated that what and how much we eat can affect profoundly how we grow, develop, and age as well as our ability to enjoy life to its fullest. The best undergraduate and graduate programs in foods and nutrition promote students understanding of the interrelationships of nutrition, foods, and health, and they develop students critical thinking and problem solving skills. The mission of the Department of Foods and Nutrition is to prepare students to function as professionals, to meet changing needs of society and industry in the areas of Foods and Nutrition, to generate scholarly work in our discipline, and to educate the public about special issues in nutrition and foods.