2026-2027 University Catalog Near-Final DRAFT
Nutrition and Food Science Department
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Builiding 7 Room 110 | (909) 869-2226 | Department Website | Faculty Directory
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.
The department values hands-on, experiential education and prepares students for professional success in nutrition, dietetics, and food science. Offering specializations in Dietetics, Nutrition Science, Nutrition and Health, and Food Science and Technology, it blends classroom instruction with lab-based research and culinary innovation. Faculty engage in applied scholarship spanning community nutrition, food safety, and plant-based foods, and the department maintains rigorous accreditation standards from ACEND, IFT, and the Research Chefs Association-reflecting its commitment to industry relevance and academic excellence.
Students benefit from state-of-the-art teaching kitchens, sensory evaluation labs, pilot-scale processing facilities, and nutrition counseling spaces. Engagement extends beyond the classroom through student organizations like the Foods & Nutrition Forum, Food Science Society (IFTSA), and honor societies (Phi Upsilon Omicron, Phi Tau Sigma). Co-curricular programs include internships with hospitals, government agencies, and food companies, plus study-abroad and Spanish-language Dietetics tracks. Scholarships, peer mentoring, and professional society events further support career development. Graduate students access research assistantships and a dietetic internship, providing pathways to leadership in nutrition, public health, food industry, and academic research.
ProgramsBachelorMasterMinorCertificateCoursesNutritionPage: 1
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