Harmit Singh, Chair and Food Science and Technology (FST) Program Director
Fatheema Subhan, Nutrition Coordinator
Erik Froyen, Graduate Coordinator
Rachel Flores, Dietetic Internship (DI) Director
Emily Kiresich, Didactic Program in Dietetics (DPD) Director
Sangeeta Shrivastava, Didactic Program in Dietetics (DPD) Coordinator
Yao Olive Li
Established in 1965 under the name “Foods and Nutrition” the department’s current name is Nutrition and Food Science (NFS). Our mission is to support a creative and innovative environment that prepares baccalaureate and post-baccalaureate students through a “learn-by-doing approach” for careers in the health and food science professions for society’s.
Since its inception, the department has offered a Bachelor of Science degree in Foods and Nutrition (FN), now in Nutrition (NTR) currently with options in Dietetics, Nutrition Science, and Nutrition and Health. Nutrition Science offers emphases in Animal Nutrition and Pre-Professional. Nutrition and Health offers emphases is Nutrition and Health and Health Coach. Since 1999, the department has been offering a Bachelor of Science degree in Food Science and Technology (FST) with emphases in Business, Culinology ®, Science and Technology and Pre-Professional. At the graduate level, NFS also offers a post-baccalaureate Dietetic Internship Program, a Master of Science in Agriculture under the Nutrition and Food Science option, and a Master of Science in Dietetics. Combined enrollments in all the programs listed above account for over 600 students. NFS offers minors in Nutrition, Plant Based Food and Nutrition, Food Science and Technology, Food Safety, and Culinology®. NFS offers several General Education courses (NTR 2030 , NTR 2180 , NTR 2180S , NTR 3050 , and FST 3250 ) open to all majors. In addition to our majors and minors, NFS offers an optional curriculum for Dietetics in Spanish known as Estudiante de Dietética, consisting of three 1-unit courses in nutrition, medical terminology, nutrition counseling and educating skills in Spanish that integrates Hispanic culture and foods.
NFS distinguishes itself amongst other Cal Poly Pomona departments as being part of a select group with nationally accredited programs. Our Didactic Program in Dietetics (DPD) and our Dietetics Internship (DI) Program are both accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Our Science and Technology emphasis under the FST program is approved by the Institute of Food Technologists (IFT) and the Culinology® emphasis under the FST Program is approved by the Research Chefs Association (RCA).
Our undergraduate programs prepare students for challenging and rewarding careers in the professional fields of Nutrition and Dietetics and Food Science and Technology, with opportunities in the private sector as well as government agencies. Our programs also provide a strong academic background for graduate study and research.
NFS has two very active student clubs that are a vital component of student and department life: Foods and Nutrition Forum (FN Forum) and the Food Science Society (FSS). FSS is the local chapter of the Institute of Food Technologists Student Association (IFTSA). We also have local chapters of two honor societies: Phi Upsilon Omicron (Family and Consumer Sciences) and Phi Tau Sigma (Food Science). Students are encouraged to become members of the main professional societies in our fields: Academy of Nutrition and Dietetics (NTR students), American Society of Nutrition, Institute of Food Technologists (FST students) and Research Chefs Association (Culinology emphasis students).
The Department has several scholarship endowments: the Kellogg Company Scholarship Fund, the Ramiro Dutra Scholarship, the Cheryl Loggins Scholarship, the Cheryl Ann Scholarship, and the Edison and Nenita Cabacungan Scholarship. Other scholarship opportunities are also available to students through the College of Agriculture as well as the Academy of Nutrition and Dietetics, Phi Upsilon Omicron, the Southern California Institute of Food Technologists Section (SCIFTS), the Research Chefs Association and other professional societies and trade associations.
High school students planning to major in nutrition should have a background in AP chemistry, mathematics, and biology. Community college students should concentrate on taking courses which articulate to our required science courses, and with laboratories, biology, chemistry, physiology, foods, nutrition, statistics, communication, and general education course requirements.
Note: a GPA for the following classes must be calculated to be 2.8 or higher:
The curriculum, facilities, and faculty reflect the NFS department’s commitment to a rigorous, current, science-based undergraduate program that provides the types of skills and knowledge needed by graduates to meet their professional goals. The Nutrition major offered in the NFS department has three options: Dietetics, Nutrition and Health, and Nutrition Science.
ProgramsBachelorMinorMasterCertificateRoadmap: 4-yearRoadmap: 2-year ADT
CoursesFood Science and Technology
All courses offered by the department may be taken on a CR/NC basis by non-majors only.NutritionPage: 1