In the College of Agriculture and Life Sciences .
Nutritional Sciences draws upon chemistry, biology, and the social sciences to understand complex relationships among human health and well-being, food and lifestyle patterns, food and agricultural systems, and social and institutional environments.
The program in nutritional sciences provides students with strong training in human nutrition in the context of an understanding and appreciation of the agricultural and life sciences. The program responds to the growing and important interrelationships among human nutrition and the agricultural and life sciences. Growing public interest in health and nutrition has placed new demands upon food producers, processors, and retailers. The problems of hunger and malnutrition in the United States and abroad require that nutritionists work with specialists in areas such as agricultural economics, food production, and development sociology. Advances in biotechnology provide researchers with new ways to understand human nutritional requirements and the regulation of human metabolism.
Nutritional Sciences majors complete a core set of requirements and choose elective courses in the areas of their particular interest. The core curriculum includes introductory chemistry and biology, organic chemistry, biochemistry, physiology, and mathematics. Students complete five courses in nutritional sciences: NS 1150 Nutrition, Health, and Society ; NS 2450 Social Science Perspectives on Food and Nutrition ; NS 3450 Introduction to Physicochemical and Biological Aspects of Foods ; NS 3310 Physiological and Biochemical Bases of Nutrition ; and NS 3320 Methods in Nutritional Sciences . In addition, students select a minimum of three advanced courses in nutritional sciences as well as elective courses in the broad areas of food policy, food science, biological sciences, animal and plant sciences, business and economics, and environmental sciences.
Course Requirements for the NS-CALS major
All majors have faculty advisors in the Division of Nutritional Sciences with whom they meet regularly. Advisors help students plan course schedules and help find opportunities for special study or experiences outside the classroom.
Many students engage in laboratory or field research with a faculty member for academic credit. The research honors program is designed for academically talented students who are interested in research. Honors students conduct independent research projects under the guidance of a faculty member and prepare an honors thesis. Many students participate in field experiences for credit during the academic year or summer. Placements in laboratories, industries, or community agencies are possible.
The major in nutritional sciences can lead to many different career paths. By supplementing the core requirements with courses in different areas, students can prepare for jobs in industry, government, or community agencies in the United States or abroad. The major is excellent preparation for graduate study in a variety of fields and medical school as well.
The Division of Nutritional Sciences is affiliated with both the College of Agriculture and Life Sciences and the College of Human Ecology. Most of the division faculty members work in Savage Hall, Kinzelberg Hall, Martha Van Rensselaer (MVR) Hall, and Weill Hall. In addition to housing offices, classrooms, and seminar rooms, these buildings contain research facilities, specialized laboratories, a human metabolic research unit, and computer facilities.
For additional information about the Nutritional Sciences major, see the Division of Nutritional Sciences section or contact the Division of Nutritional Sciences Academic Affairs Office, B21 Savage Hall, (607) 255-4410, firstname.lastname@example.org.