Combining nutrition, biology, chemistry, and behavioral health to design and administer health, nutritional, and wellness programs in industries and settings as diverse as athletics, hospitality, education, and federal nutrition programs.
The nutritional sciences program prepares students to apply nutrition principles, concepts, and practices to domains aligned with health and wellbeing as well as demonstrate the ability to integrate science-based nutrition information and research into practice. Students develop communication skills and professional behaviors for entry into professional practice and apply principles of management and systems to deliver nutrition programs and services. The program prepares students for successful application to graduate and professional schools or professional employment in health and nutrition careers. Students demonstrate knowledge and skills for customer service including the development and delivery of information, products, and services to individuals, groups, and populations.
Program facilities equipment
Students have access to fully equipped state-of-the-art kitchens and labs. They also obtain field experience including hospitals, long-term care facilities, food manufacturers, camps, colleges, and universities.
Select program hiring partners
American Red Cross Greater New York Region, Aramark, Jamba Juice, Two Chefs are Better than One, University of Rochester, University of Rochester Medical Center, Wakefern Food Corporation, Wegmans Food Markets
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