The Nutrition Science major is for students who are interested in studying the molecular and cellular basis of human health and disease. Nutrition Science is a multi-disciplinary program. You will learn how to apply molecular, cellular, genetic, and biochemical techniques to cutting-edge Nutrition issues. You will also learn how laboratory, clinical, and epidemiological studies are used to study Nutrition. The undergraduate Bachelor of Science degree qualifies a Nutrition Science student to find employment in industry or academic laboratories, government agencies, or it can be used as preparation for medical or graduate school.
Opportunities exist for undergraduate student employement in research labs.
A summary of research projects is given below. Asian populations Calcium intake among adolescents Regulation of vitamin D metabolism in relationship to calcium and phosphate transport in the intestine Steroid hormone action through the nucleus and through novel plasma membrane receptors. Methods of Instruction Course instruction is accomplished through classrom lectures, laboratory experiences, demonstrations, seminars, journal clubs, and telecommunications. To enhance academic training, the Nutrition and Food Sciences Department offers a variety of research experiences, both laboratory and clinical. Faculty mentors and tutors are available to help you complete the program and provide you with career advising.