C O L L E G E O F A G R I C U LT U R E & L I F E S C I E N C E S
BS
NUTRITION & FOOD SCIENCES
WHAT IS NUTRITION & FOOD SCIENCE? Nutrition and food science is the study of issues concerning food production, consumption, safety and access, and human well-being. At UVM, students gain a foundation in the many facets of nutrition and food sciences and are prepared for a wide range of careers ranging from food production to sports management.
WHY NUTRITION & FOOD SCIENCE AT UVM? • A national leader in the local and sustainable food movement, Vermont is an ideal place to gain a thorough understanding of the complex challenges involved in providing consistent and equitable access to healthy, safe and nutritious food. • Benefit from a flexible curriculum that enables students to customize coursework, internships and research opportunities to meet their career goals. • Gain an in-depth knowledge of the physical, biochemical and nutritional sciences. If you choose to pursue a medical or health profession, a degree in nutrition and food science offers you a strong foundation. • Vermont’s thriving food industry – from community farms to local breweries and cheesemakers – provides endless opportunities to intern and network. • Work directly with professors on wide-ranging research projects, like investigating the presence of Salmonella on backyard chickens (pictured above) or analyzing the diets of UVM students. • Join a close-knit department of folks passionate about food – from farm to fork – and receive support from caring advisors focused on preparing you to assume a leadership role in society and industry.
CORE COURSES NFS 043 Fundamentals of Nutrition NFS 053 Basic Concepts of Food NFS 073 Farm to Table: Food Systems NFS 143 Nutrition in the Life Cycle NFS 153 Principles of Food Technology NFS 203 Food Microbiology
ELECTIVE COURSES NFS 033 What’s Brewing in Food Science? NFS 063 Obesity: What, Why, What to Do NFS 113 U.S. Food Policy & Politics NFS 163 Sports Nutrition NFS 244 Nutrition in Health and Disease Prevention NFS 260 Diet and Disease Sampling of courses only. Explore more course offerings: go.uvm.edu/nfs
Students learn the power of communal eating in Dr. Amy Trubek’s Food Systems, Culture & History class. The course is one of many that utilizes the Foods Lab, our state-of-the-art teaching kitchen on campus.
C O L L E G E O F A G R I C U LT U R E & L I F E S C I E N C E S
BS
NUTRITION & FOOD SCIENCES
STUDENT OPPORTUNITIES CALS DISTINGUISHED UNDERGRADUATE
STUDENT SPOTLIGHT
RESEARCH PROGRAM PRE-VETERINARY / PRE-PA
Having grown up around Lake Tahoe, CA, Nordic skier Lizzie Larkins ’20 was drawn to UVM’s ski racing program. She soon found that studying nutrition and food science was a great way to learn how to effectively fuel her brain and body.
/ PRE-MEDICAL CLUBS UVM PREMEDICAL ENHANCEMENT PROGRAM UVM SLOW FOOD CLUB UVM REAL FOOD CHALLENGE
The flexibility of the major has enabled Lizzie to intern at UVM’s Catamount Refueling station for athletes and with Vermont-based energy bar company, Garuka Bars, all while excelling as a student and athlete.
INTERNSHIPS WITH LOCAL FOOD & BEVERAGE COMPANIES TRAVEL STUDY COURSES IN ITALY, KENYA & MEXICO
ALUMNI IN ACTION
Accelerated Master’s Program enables students to earn a
“Food sciences are applicable to everything and give you options. I wouldn’t be here without the experiences I had at UVM.” - Alex Doty ‘19, AeroFarms Alex Doty ’19 knew that he liked engineering and working with his hands when he came to UVM, but he didn’t know that he would end up as a nutrition and food sciences major. Today, he’s a researcher at AeroFarms, the world’s largest aeroponic, pesticide-free vertical farm that supplies greens to supermarkets and restaurants around New York City. Doty credits his UVM academic courses, internships at Rhino Foods and Cabot Creamery, and research experience working in UVM plant biologist Jill Preston’s lab with helping him dive deeply into the field of food sciences and launch his career.
B.S. & M.S. in Nutrition & Food Sciences in just
5 years
CONTACT Department of Nutrition & Food Sciences 256 MLS Carrigan Wing 109 Carrigan Drive Burlington, VT 05405 802-656-0001 Todd.Pritchard@uvm.edu
L E A R N M O R E AT
go.uvm.edu/nfs