Food at Market, Photo by ja ma on Unsplash

This concentration provides a deeper focus on nutrition in public health, food policy and
sustainability and capitalizes on our department’s expertise in the food policy,
food systems, food insecurity, sustainability, and nutrition in public health topic areas.

The Nutrition, Sustainability and Society concentration allows students interested in nutrition, food policy and public health to complete a nutrition focused major. This creates opportunities for those who are not interested in becoming a dietitian to fulfill science and social science courses relevant to the broader issues related to food, nutrition and society (for example, related to food insecurity and food access).

Concentration Requirements:

  1. Breadth of Knowledge Courses:
    1. NFS 043: Fundamentals of Nutrition
    2. NFS 044: Survey of the Field
    3. NFS 053: Basic Concepts of Food
    4. NFS 073: Farm to Table
    5. NFS 203: Food Microbiology
    6. NFS 213: Food Microbiology Lab
    7. NFS 243: Advanced Nutrition
    8. NFS 286: NFS Senior Seminar
  2. Depth of Knowledge Courses:
    1. NFS 113: US Food Policy and Politics
    2. NFS 114: Food Systems and Human Health
    3. NFS 143: Nutrition in the Life Cycle
    4. NFS 198: Undergraduate Research OR NFS 296: Internship
    5. NFS 244: Health and Disease Prevention OR NFS 254: Global Food Safety
    6. NFS 245: Nutrition for Global Health
    7. NFS 262: Community Nutrition
    8. NFS 285: Food, Exchange and Culture

*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.

Program 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