Program Overview

Department of Food Science and Human Nutrition

The Department of Food Science and Human Nutrition offers various programs, including undergraduate and graduate degrees.

Undergraduate Programs

• B.S. in Fermentation and Food Science
  • Minor in Fermentation and Food Science
• B.S. in Hospitality and Event Management
  • Minor in Hospitality and Event Management
• B.S. in Nutrition Science
  • Minor in Nutrition
• Food Science/Safety Interdisciplinary Undergraduate Minor and Graduate Study

Graduate Programs

• M.S. in Food Science and Nutrition
  • Graduate Certificate in Nutrition
• Coordinated Master’s Program in Dietetics
• Online Master’s in Dietetics
• Ph.D. in Food Science and Nutrition

Application and Admission Requirements

Applicants to the Coordinated Master’s Program in Dietetics must satisfy the following requirements:

1. Must be a current graduate student pursuing a Master of Science degree in the Department of Food Science and Human Nutrition.
2. Students must meet all prerequisites courses, including:

• General Chemistry with lab
• Organic Chemistry with lab
• Biology with lab
• Physiology
• Biochemistry
• Microbiology with lab

3. Students must submit a completed CMPD application packet, including confirmation of completed or pending ACEND required courses.
4. Notification of acceptance into the CMPD is made by late January, with students beginning the supervised practice portion the following fall semester.

Credit for Prior Learning

Credit for prior learning (didactic only) will be given to students who have completed an accredited Didactic Program in Dietetics, limited to courses in Food Principles and Application, Food Service Management, Food Service Systems and Purchasing, and Microbiology.

Research Areas

The department is involved in various research areas, including:

• Current Research Projects
• Research Associates and Scientists
• Research Faculty
• Research with Industry
• Food and Nutrition Clinical Research Laboratory
• Food Safety Outreach Laboratory
• Food Structure and Function Lab
• Integrative Cardiovascular Physiology Laboratory
• Intestinal Health Laboratory
• Medical Nutrition Therapy Laboratory
• New Belgium Brewing Fermentation Science and Technology Laboratory
• Nutrition and Metabolic Fitness Laboratory
• Systems Thinking for Obesity Prevention (STOP) Lab

Community Engagement

The department participates in community engagement activities, such as:

• Culinary Lab
• Extension Programs
• Food Processing Lab Services
• Lillian Fountain Smith Nutrition Conference
• Summer Cooking Camps

Program Completion Requirements

Program completion requirements include:

1. Employment Opportunities
2. Application and Admission Requirements
3. Program Calendar
4. Program Completion Requirements
5. Tuition and Program Costs