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The Nutrition and Food Sciences major is designed to provide a strong background in preventive nutrition, food science, and basic science. Students have an opportunity to integrate course work in medical, biochemical, biological, physiological, psychological, and sociological sciences or business. This option can prepare students for careers in the commercial food processing industry or in professions where the knowledge of food and beverage, nutrient content of foods, eating behavior, and the role of food in society is critical. The demand for qualified professionals with education and training in the food science arena greatly exceeds the number of graduates available thus making this option highly desirable for the career motivated student.
Coalition Application or Common Application, Official High School Transcript, Mid-year grades, One Letter of Recommendation, Test scores: ACT, SAT, IELTS of 6.5, TOEFL of 90Food and Nutrition ManagementPublic Health NutritionEducation and ResearchConsultant/Private PracticeRelated Health Professionals (egMDPAetc)Business and Industry
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University of Vermont
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