Nutrition and Food Science (NFSC)College of Agriculture and Natural Resources
0112 Skinner Building, 301-405-4520
Chair: Robert T. Jackson (Acting Chair)
Director: P. McShane (Dietetic Internship), M. Mehta-Gupta (Ext Assoc), Margaret Udahogora (Undergraduate Dietetics Program)
Professors: G. Bean, R. Buchanan, T. Castonguay, R. Jackson, D. Lei, J. Meng, C. Wei (Dean of AGNR), L. Yu
Associate Professors: Y. Lo, N. Sahyoun
Assistant Professors: W. Cheng, S. Lee (Asst Prof), A. Pradhan (Asst Prof), Q. Wang
Lecturers: Margaret Udahogora (Dietetics Program Director)
Professors Emeriti: R. Ahrens, P. Moser-Veillon, D. Schlimme, R. Wiley
Admission to the Major
The majors in Nutrition and Food Science are not limited enrollment programs. Students may either declare a major in the department at the time of application or transfer into the majors at any time thereafter. If interested in transferring into a major in NFSC, please contact the departmental office and ask to speak with an advisor.
Requirements for the Major
The department offers three areas of emphasis: dietetics, food science, and nutritional science. Each program provides for competencies in several areas of work; however, each option is designed specifically for certain professional careers.
The Dietetics major develops an understanding and competency in food, nutrition, dietetics management, clinical nutritional care, nutrition education, and community nutrition. The dietetics program is approved by the Commission on Accreditation for Dietetics Education, and qualifies students, after completion of a post-baccalaureate internship, to sit for the national exam to become a registered dietitian.
The Food Science major is concerned with the application of the fundamental principles of the physical, biological, and behavioral sciences and engineering to understand the complex and heterogeneous materials recognized as food. The food science program is approved by the
The Nutritional Science major emphasizes the physical and biological sciences in relation to nutrition and the development of laboratory skills in these areas. Students in this major frequently elect to go on to graduate or medical school.
Grades. All students are required to earn a grade of C- or better in courses applied toward satisfaction of the major. This includes all required courses with a prefix of NFSC, as well as certain required courses in supporting fields. A list of these courses for each program may be obtained from the department office.
Base curriculum for all options (54 cr):
Additional course requirements for option in Dietetics (66 cr):
*NFSC 410, NFSC 425, NFSC 450, BMGT 220, BSCI 222, BSCI 422, COMM 200, EDCP 310, KNES 360, BMGT 360, AREC 350, ENST 333, AREC 250, or alternate course by approval of advisor
*NFSC 410, NFSC 425, NFSC 450, BMGT 220, BSCI 222, BSCI 422, COMM 200, EDCP 310, KNES 360, BMGT 360, BMGT 364, AREC 350, ENST 333, AREC 250, or alternate course by approval of advisor
*NFSC 380, NFSC 410, NFSC 460, NFSC 470, BSCI 410, BSCI 422, BSCI 430, BSCI 447, or alternate course by approval of advisor
Department advising is mandatory each semester. When planning a course of study, students must consult the Undergraduate Catalog for the year they entered the program and also see an appropriate departmental advisor. Information on advising may be obtained by calling the department office, 301-405-8980.
Student Societies and Professional Organizations
The NFSC Department has two active undergraduate clubs: the Food and Nutrition (FAN) club and the Food Science club, which sponsor outreach activities and speakers on career-related topics, and participate in a variety of social activities. Call 301-405-8980 for more information.