Overview

Students explore not only the physiological and psychological contributions that appropriate dietary practices make throughout the human lifecycle, but they also gain insights about food within the contexts of history, culture, and the social, political and economic structures of our society. Students participate in service-learning, laboratory sessions, field work, and other active learning opportunities that illustrate details about the food system, sustainable practices available to consumers, and effective strategies and interventions available to address food security issues. Students engage in the exploration of aesthetic expressions of food as an art form along with the role of food in hospitality management.

A diversity of career opportunities is introduced across the curriculum. Graduates may seek employment in government or private agencies, healthcare and public health organizations, cooperative extension services, institutional food and nutrition service in schools, colleges, universities and other institutions, and businesses related to the food and hospitality management industry.