Frequently Asked Questions (FAQ) about the Nutrition and Food Sciences (B.S.) at UVM

Students can choose from three concentrations to match their career goals:

• Dietetics, Nutrition, and Food Science (DNFS) – for clinical nutrition, dietetics, or healthcare careers
• Food Science – for careers in food product development, food safety, and food quality control
• Nutrition, Sustainability, and Society – for public health, policy, and food systems careers

Each concentration allows students to tailor coursework toward their specific interests.

Yes. The program’s strong science core (biology, chemistry, nutrition) prepares students for graduate programs, medical school, or dental school. 

Yes, the Dietetics concentration is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). This pathway prepares you for an internship or the supervised practice required to become a Registered Dietitian Nutritionist (RDN). 

Students gain real-world experience through:

• Food industry practicum courses
• Internships with Vermont-based food companies: think Ben & Jerry’s, Zero Gravity Brewery, Cabot Creamery
• Laboratory work in food chemistry, microbiology, and analysis
• Prepare for quality control jobs in the food industry with Hazard Analysis Critical Control Point (HACCP) certification coursework 

These experiences help build practical skills and professional networks before graduation. 

Graduates work in a wide range of fields, including:

• Clinical or community dietitian
• Food scientist or new food product developer
• Public health nutritionist
• Sports Nutritionist and nutrition wellness consultant
• Food policy or sustainability specialist
• Researcher in dietetics, nutrition, sports health and performance 
• Graduate study

Alumni work in healthcare, private practice, industry, and public health organizations.

• Multi-discipline approach: food science, human health, food security, and food systems
• Integration of science + social impact
• Access to Vermont’s robust local food and agriculture ecosystem
• Faculty expertise in food policy, food security, and public health

This combination prepares students to address modern challenges in nutrition and global food systems. 

Yes. Students can engage with faculty research in areas such as:

• Nutrition and Sports Nutrition
• Public health and food safety
• Food science and food product development
• Food systems and sustainability

This is especially valuable for students considering graduate school.

Graduates develop:

• Scientific literacy (biology, chemistry, nutrition)
• Critical thinking and data analysis
• Understanding of food systems and policy
• Communication skills for nutrition education and outreach

These skills are applicable across healthcare, industry, and policy sectors. 

The program is on-campus and emphasizes:

• Hands-on labs and applied experiences: Climate Kitchen and kitchen science courses
• Interaction with faculty experts from food product taste developers to professional nutritionists
• Community and industry connections in Vermont: Think Ben & Jerry’s, Cabot Creamery, artisan cheese and chocolates, craft beer, cider, and kombucha breweries. The food scene in Vermont is rich and varied, with many internship and apprenticeship opportunities for students.

Yes. The program intentionally blends food industrial, environmental, and nutritional sciences, human health, and food systems, allowing students to pursue interdisciplinary careers, from clinical care to sustainable food innovation.

You apply through the University of Vermont’s undergraduate admissions process. The Nutrition and Food Sciences major is housed in the College of Agriculture and Life Sciences (CALS).