• UVM Alum Finds Sky's the Limit in Vertical Farming

    Alex Doty '19, Nutrition and Food Sciences major, combines his passion for food science, plant biology and engineering in his research position at AeroFarms. Read more>>

 

The Nutrition and Food Sciences faculty and staff are committed to being available for our students. At this time, the NFS office is closed. However, all faculty and staff may be reached via UVM email. Additionally the NFS department coordinator, Ann Martin, is dedicating 1:00pm-3:00pm M-F to answer student inquiries via email. If you would like to set up a phone or Teams call with a department or staff member, please contact Ann Martin, Ann.Martin@uvm.edu,  to schedule.

The University of Vermont's Nutrition and Food Sciences Department is committed to solving major issues - from farm to plate, from table to waste - including the health and safety of our food supply, our individual and population health, and the long-term livelihoods of Vermonters and global communities.

You can help.

When you graduate with a Nutrition and Food Sciences (NFS) or Dietetics, Nutrition and Food Sciences (DNFS) degree from the University of Vermont, you will be ready to take your knowledge and skills out into the world to serve others through prevention and practice.

Our program provides:

  • Accessible, dedicated and expert professors guiding you through your degree and advising you on career paths
  • Opportunities to work with faculty on diverse and current research projects   
  • A wide variety of internships and practicums guided by a faculty coordinator
  • A firm grasp of the cultural values and government policies that inform practices and behaviors about food 
  • Courses that provide in-depth understanding of the physical, biochemical and nutritional sciences