Course Overview

The Nutritional Sciences program at Cornell University is designed to provide students with a comprehensive understanding of the science of nutrition and its application to health, disease prevention, and human performance. The curriculum integrates biology, chemistry, and social sciences to address issues like food security, public health nutrition, and dietary impacts on chronic diseases. Unique features include a focus on translational research, allowing students to bridge laboratory findings with real-world health solutions.

Career Prospects

Graduates are well-prepared for diverse roles in healthcare, research, public policy, and industry. They often pursue careers in dietetics, nutrition research, food product development, and public health advocacy. The program also serves as a strong foundation for advanced studies in medicine, public health or related fields.

Key Faculty and Staff

The program is supported by distinguished faculty with expertise in areas such as nutritional biochemistry, epidemiology, and global health. While specific names are subject to change, the department is known for its research leaders who contribute to national dietary guidelines and international nutrition initiatives.

Unique Facilities and Partnerships

Students have access to state-of-the-art research facilities, including laboratories for metabolic studies and food science. The university collaborates with leading health organizations and government agencies, offering opportunities for internships and research projects that address pressing nutritional challenges globally.