Welcome to the Department of Nutrition and Food Science

Who are we and what do we do?

The Department of Nutrition and Food Science (NFSC) at the University of Maryland’s (UMD) College of Agriculture and Natural Resources (AGNR) is a leader in innovative and cutting-edge research, undergraduate and graduate education, and outreach activities. Faculty and staff prepare students for careers in global food and health systems including the food industry, state and federal regulatory agencies, healthcare, food and nutrition policy, community nutrition, and dietetics.

What will you learn through this program?

Undergraduate students have the option of three concentrations—Nutritional Science, Food Science, and Dietetics. The core concepts of our three diverse academic programs are health and wellness. Students strive to achieve two of AGNR’s strategic initiatives: Establish a Healthy Food System Ensure Global Food and Nutritional Security and Improve Human, Animal, and Environmental Health.

Our comprehensive undergraduate and graduate programs will enable students to not only learn basic knowledge and laboratory skills in food science, nutritional science, and/or dietetics, but also learn critical thinking and communication skills.

Students benefit from a rigorous science-based curriculum which prepares them for double majors, graduate school, dietetic internships and pursuit of higher education in medical, dental, pharmacy, and other fields.

The broad spectrum of positions in public health and community nutrition sectors, health care, and biomedical research include:
  • Food Microbiologis
  • Food Chemist
  • Food Product Development
  • Policy Analyst
  • Labeling and Regulatory
  • Specialist
  • Dietitian/Nutritionist

Mission Statement

To advance nutrition, food safety and health by innovative research, progressive and high quality education of undergraduate and graduate students, and creative outreach education disseminated to the citizens of Maryland, the United States and the global marketplace.

What sets us apart?

NFSC strives to prepare students for careers in the dynamic and global food industry, public health, and community nutrition sectors, health care, or biomedical research.  NFSC also houses the University of Maryland College Park Dietetic Internship as well as interdepartmental graduate programs in both Food Science and Nutrition.

NFSC’s location near key federal agencies including USDA, FDA, and NIH, provide faculty and students with unprecedented opportunities for collaboration. Cooperative agreements have been established with the USDA Beltsville Agricultural Research Center laboratories and the FDA/CFSAN, enhancing faculty and student research opportunities.

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