Course Overview

The Nutrition and Food Science program at the University of Maryland at College Park is designed to provide students with a comprehensive understanding of the science behind food, nutrition, and health. The curriculum focuses on the biological, chemical, and physical properties of food, as well as the impact of nutrition on human health. Students explore topics such as food safety, dietetics, and food product development, preparing them for diverse roles in the food and health industries.

Unique features of the program include hands-on laboratory experiences and opportunities to engage in cutting-edge research on nutrition and food systems. The program emphasizes evidence-based approaches to address public health challenges related to diet and nutrition.

Career Prospects

Graduates of this program are well-equipped to pursue careers in dietetics, food safety, public health nutrition, and food industry innovation. The program also prepares students for advanced studies in nutrition, food science, or related fields.

Key Faculty and Staff

The program is supported by a dedicated faculty with expertise in areas such as nutritional biochemistry, food microbiology, and community nutrition. Faculty members are often involved in research projects funded by national health and agricultural organizations.

Unique Facilities and Partnerships

Students have access to state-of-the-art laboratories for food analysis and nutritional research. The university collaborates with government agencies, industry partners, and health organizations to provide students with internship opportunities and real-world problem-solving experiences.