food safety, photo from ipick

The vision of the food sciences concentration is to provide graduates with a solid foundation in
the field in order to be key contributors to the food and beverage industry in Vermont and
nationally. Graduates will obtain knowledge in nutrition, food chemistry and analysis, food
microbiology and safety and food functionality. Students pursuing this concentration will be
provided with hands-on learning experiences in-house through a food industry practicum.

The Food Science Concentration is a great choice if...

You want to focus on food. An NFS degree will prepare you for a career in the commercial food processing industry, the federal government or academic research. Americans are increasingly demanding nutritious and convenient foods and, as a result, the food science field is booming. The vulnerability of our food system (food-borne illnesses and bioterrorism) also demands serious problem-solving and scientific research. An NFS major, with a focus on food science electives, will give you entry into these important careers.


Concentration Requirements:

  1. Breadth of Knowledge Courses:
    1. NFS 1043: Fundamentals of Nutrition
    2. NFS 1044: Survey of the Field
    3. NFS 1072: Kitchen Science
    4. NFS 1073: Farm to Table
    5. NFS 3203: Food Microbiology
    6. NFS 3213: Food Microbiology Lab
    7. NFS 3243: Advanced Nutrition
    8. NFS 4286: NFS Senior Seminar
  2. Depth of Knowledge Courses:
    1. NFS 2113: US Food Policy and Politics
    2. NFS 2153: Principles of Food Technology
    3. NFS 2154: Principles of Food Technology Lab
    4. NFS 2156: Deadly Food: Outbreak Investigations
    5. NFS 3205: Functional Foods
    6. NFS 3283: HAACP: Theory and Application
    7. NFS 3991: Internship: Food Industry

*General and CALS Core Curriculum requirements are found in the 4-year Academic Plan as well as in the Checklist of Required Courses located in the column on the right hand side of this page


The faculty advisor-student connection can be one of the most significant aspects of college life.  Academic advisors provide critical guidance and assistance with course selection and career planning each semester.  They offer valuable career information, often can help in securing useful and exciting practical experience and frequently connect graduates with their own professional network.

Nutrition and Food Science (NFS) majors will have a faculty advisor assigned to them.  Students considering majoring in NFS should contact Dr. Todd Pritchard, our faculty advisor for potential majors. In your email to Dr. Todd please include days and times you are available and Dr. Todd will let you know what day and time also works for him to meet with you.  If you are a current UVM student wishing to transfer into NFS, or you have college credits at another higher education institution and want ot transfer into UVM/NFS,  including your transcript with the email is also helpful.

Learning Outcomes:

  • Describe and demonstrate nutrition and food science concepts and principles
  • Demonstrate quantitative and qualitative reasoning as it applies to current issues in nutrition and food sciences through effective oral and written communication
  • Apply critical thinking, problem-solving, and reflective skills necessary to work independently and cooperatively in food, nutrition, and health fields
  • Articulate values consistent with the ethical practice of working in food, nutrition, and health fields