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Frequently Asked Questions (FAQ) about the Nutrition and Food Sciences (B.S.) at UVM
The NFS B.S. program at the University of Vermont combines nutrition science, food science, and social sciences to prepare students for careers that improve human health and food systems. Students build a strong foundation in biology and chemistry while also studying food policy, sustainability, and public health.
1. What concentrations are available in the program?
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.
2. Is this program good for pre-med or health professions?
Yes. The program’s strong science core (biology, chemistry, nutrition) prepares students for graduate programs, medical school, or dental school.
3. Can I become a registered dietitian with this degree?
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).
5. What hands-on learning opportunities are available?
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.
6. What careers can I pursue with this degree?
Graduates work in a wide range of fields, including:
- Clinical or community dietitian
- Food scientist, food quality control specialist, 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.
7. What makes UVM’s Nutrition and Food Sciences program unique?
- 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.
8. Is this program research-focused?
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.
9. What skills will I gain?
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.
10. What is the learning environment like?
The program is on-campus and emphasizes:
- Hands-on labs and applied experiences
- 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.
11. Can I combine different interests (science, sustainability, business)?
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.
12. How do I apply to the program?
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).
