Course Overview

The Nutrition program at the University of Minnesota Twin Cities is designed to provide students with a comprehensive understanding of the science of nutrition, food systems, and their impact on human health. Offered through the College of Food, Agricultural and Natural Resource Sciences, the program emphasizes evidence-based approaches to dietetics, public health nutrition, and food policy. Unique features include hands-on learning opportunities through community engagement projects and research initiatives focused on sustainable nutrition practices.

Career Prospects

Graduates of this program are well-prepared for careers in healthcare, public health, food industry, and policy advocacy. The curriculum aligns with requirements for becoming a Registered Dietitian Nutritionist (RDN) upon completion of additional supervised practice. The program also supports roles in research and community nutrition education.

Key Faculty and Staff

While specific faculty names are subject to change, the program is supported by a team of experts in nutritional sciences, dietetics, and public health. Faculty often engage in cutting-edge research on topics such as obesity prevention, food security, and chronic disease management.

Unique Facilities and Partnerships

Students benefit from access to state-of-the-art facilities, including nutrition labs and food science research centers on campus. The university maintains strong partnerships with local hospitals, community organizations, and government agencies, providing students with internship and fieldwork opportunities to address real-world nutrition challenges.