The General Program in Nutrition and Food Science provides students with a diverse education in human nutrition and food science. Graduates have a working knowledge of the fundamentals of nutritional science coupled with basic knowledge in applied chemistry and microbiology as it pertains to food manufacturing, preservation, storage and distribution. This degree integrates a sound scientific education with course work related to applied economics, sociology and education, and applied science.
Students in the BSc Nutrition and Food Science, General Program must select one of the minors available in the program. Students are encouraged to discuss their course selection with their academic advisor.
Graduates may find employment opportunities in a variety of public or private enterprises including health education, the health industry, community and non-government/charitable organizations or international aid. Careers can be further directed by the selection of a minor in Food Marketing, Food Policy, Food Safety and Quality, Food Service Management, Human Ecology, Nutrition Communication and Education, Global Health, or Physical Activity. Minors help position graduates for careers in lifestyle management, the community-based human ecology sector, policy-making bodies in government or non-government institutions, or the food industry and food service management. Students normally select minors by the second year of their program to facilitate appropriate course selection.
Students in the General Program may transfer to the Honors in Food Science or Honors in Nutrition programs, the Dietetics Specialization, or the Food Science and Technology Specialization if they meet the admission requirements. This transfer is normally done after the first year (see BSc Honors in Food Science to BSc in Nutrition and Food Science, Food Science and Technology Specialization ). Students who transfer after their first year often require more than four years to complete the entire program.