A nutritional sciences degree that combines 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.
Program job titles reported
Pastry Sous Chef, Supervisor Chartwell Dining Services
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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The nutritional sciences program requires a 400-hour cooperative education experience in an industry setting related to food and nutrition. Co-op is paid, full-time employment in your field of study. Students do not pay tuition during co-op experiences. Students are required to complete two co–op experiences to receive their BS degree in nutritional sciences and the majority of students complete their co-ops in the summer. For transfer students possessing at least an associate’s degree, one co-op may be waived.
Students often complete co-ops with job titles such as diet clerk, health/nutrition educator, nutrition assistant, cook, food service worker, prep cook/worker, and patient care technician, among others.
A sample of co-op employers in the Rochester area includes Wegmans, Rochester General Hospital, Strong Memorial Hospital, Highland Hospital, St. John’s Home, RIT Dining Services, and Monroe Community Hospital. Students are allowed to complete co-ops in their hometown area as well as in other locations throughout the United States and while studying abroad.
Beyond the Classroom
Students engage in experiential learning with a variety of Rochester-based organizations.
Study abroad: Success in today’s global society requires experience and leadership that drives education beyond traditional boundaries. RIT is committed to expanding opportunities for global education, international connections, work experience and cultural exchanges. Study abroad can fulfill a co-op experience, supporting a student’s desire to study abroad while satisfying graduation requirements. For information on study abroad opportunities, please visit RIT Global.
The nutritional sciences department offers faculty-led international experiences such as studying the Mediterranean diet in Croatia and travel to conduct a research project on childhood anemia in Ghana.