Introduction
The graduate program in Food and Nutritional Sciences combines a strong content knowledge base with expertise to conduct applied research. The curriculum is partitioned into three concentrations that augment the Research and Class Core:
- Food Science and Technology
- Human Nutritional Science
- Food Packaging
Graduate Students planning to become registered dietitians may be interested in enrollment in Supervised Practice in Medical Nutrition Management (FN 865), a CAADE-accredited Dietetic Internship.
Persons with a completed graduate degree from an accredited university, seeking to enter an accredited supervised practice experience to become a registered dietitian may apply to the Graduate School for the Post-Graduate Dietetic Internship Specialization.
Program Goals
The general goals of the Food and Nutritional Sciences program are to develop students that:
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Have a comprehensive knowledge base regarding food science and nutrition topics and are able to apply this knowledge through the appropriate use of advanced communication technologies and strategies,
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Excel in the design, implementation, evaluation, and dissemination of food and nutrition research,
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Demonstrate creative, critical, and strategic thinking skills that can be applied to food and nutrition issues,
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Formulate a philosophical and ethical approach to their work,
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Competently compete for, attain, and succeed in positions in food science industries, food safety, food packaging, clinical and public health nutrition, and nutrition education.