Course Overview
The Nutrition and Food Science (B.S.) program at Montclair State University is designed to provide students with a comprehensive understanding of the science behind food, nutrition, and health. The curriculum emphasizes the application of scientific principles to food production, safety, and nutritional health, preparing students for diverse roles in the food and health industries. Unique features include hands-on learning opportunities through laboratory work and community engagement projects focused on public health nutrition.
Career Prospects
Graduates of this program are equipped to pursue careers in dietetics, food safety, product development, and public health. The program also serves as a foundation for further studies in nutrition or related fields, including preparation for becoming a registered dietitian with additional certification.
Key Faculty and Staff
Specific faculty information for this program is publicly available on the university website, featuring experts in nutrition, food chemistry, and public health who guide students through both theoretical and practical components of the curriculum.
Unique Facilities and Partnerships
The program benefits from state-of-the-art food science laboratories and partnerships with local health organizations and food industries, providing students with real-world experience and networking opportunities.
Rate This College Course
Your responses are confidential. Please select your institution and course name before rating.
You must be a current student to submit a rating.
You must be to add your submission.