Food & Nutrition Sciences program

Prepare yourself for the fast-growing field of food and nutrition sciences.

The availability of nutritious foods is key to human health and wellness. As the global population continues to grow, food and healthcare systems will be increasingly challenged to meet demand for their services in a sustainable way.

As a food and nutrition sciences major, you will gain a strong science background and a broad understanding and skillset related to food science, food safety, food systems and nutrition. Your knowledge will help you address the health, social, and environmental challenges related to food and nutrition facing the nation and the world.

Undergrad major

A program within Biology

Jobs in Food and Nutrition Sciences

Food and nutrition sciences is a growing industry. Graduates will help meet a critical workforce development need in Wisconsin and beyond.

The Bureau of Labor Statistics projects faster-than-average job growth in this industry over the next decade. Projections show 7% growth for dietitians and nutritionists, with a 2023 median annual pay of $69,680, and 6% growth for food scientists, with a 2023 median annual pay of $76,400.

Upon completion of the program, students will be prepared for careers in various fields related to food and nutrition.

Career opportunities

Consumer safety officer
Flavor scientist
Food safety inspector
Food scientist (in private industry, all levels of government, and non-profits)
Food service manager
Food policy expert
Food/nutrition researcher
Health Department positions
Recall coordinator
Registered dietitian nutritionist* (master’s level credential)

Further education

Graduates are also prepared for further education, including masters-level Food Science or Registered Dietitian preparation programs.

What distinguishes UWL's Food & Nutrition Science Program?

In-demand skills

In developing the major, faculty met with industry leaders from organizations such as Kwik Trip and Organic Valley, which reinforced the need for skilled, entry-level professionals in food science, food safety and food systems.

Interdisciplinary curriculum and faculty

The food and nutrition sciences is an interdisciplinary major at UWL , meaning courses come from multiple departments and colleges across campus offering a wide range of electives. In addition to Biology, the Microbiology and Public Health and Community Health Education departments provide a broad curriculum that supports the pursuit of diverse industry and graduate school opportunities for students.

Flexibility to specialize

The electives for the food and nutrition sciences major allow students to specialize by focusing their studies on areas such as food science, food systems, or nutrition.

Community engagement opportunities

Students have the option of completing a field experience where skills and knowledge learned in coursework is applied in a variety of community settings such as grocery stores, schools, community gardens, local health departments or local businesses.

Research experiences

Students can join in collaborative research projects with faculty mentors and/or community-based opportunities.

Internship opportunities

Students can take advantage of numerous internship opportunities that provide greater career preparation and networking opportunities.

Strong reputation for nutrition education

The Food and Nutrition Science program builds on the success of UWL’s existing nutrition minor. The minor was implemented in 2007 and currently enrolls more than 300 students.

Sample courses

FNS 100 Careers in Nutrition, Food Science, and Food Systems This course introduces students to academic and career planning specific to nutrition, food science, and food systems fields. Experts from community and clinical health organizations, industry, government, private practice, and academia are invited to share their career preparation pathways, job details, and opportunities in their subfields. Self and program assessment platforms and soft skills that lead to academic and professional success are introduced. Offered Fall, Summer.

FNS 200 Human Nutrition This course examines the basic principles of the science of nutrition including understanding the basic sources of energy and the influences and effects of nutrition on one's overall health and fitness. Cultural and environmental factors that influence food availability and consumption are also investigated. (Cross-listed with FNS/NUT; may only earn credit in one department.) Offered Fall, Spring, Summer.

FNS 310 Food Systems and Security This course provides an overview of the U.S. food system with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Issues covered include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Further, this course examines the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Prerequisite: FNS 200. Offered Fall, Spring.

FNS 410 Food Safety Food safety principles, concerns, and management practices across the flow of food from production to consumption are covered in this course. The focus is on understanding, identifying, analyzing, and preventing hazards of human food during production and compliance with the preventive controls rules for human food mandated by the Food Safety Modernization Act (FSMA). Food safety principles and preventive control rules for other animal food are covered. Principles for safety and inspection in food service are also covered as guided by the Food & Drug Administration (FDA) Food Code. Students completing the course may choose to obtain Food Safety Preventive Controls Alliance (FSPCA) certificates to become Preventive Controls Qualified Individuals (PCQI) for human food and/or ServeSafe certification. Certification exams are an extra cost to students and are not required for completion of the course. Prerequisite: MIC 230. Offered Fall.

FNS 420 Food Science This course examines the principles of food science including the functional role of carbohydrates, protein, and fat in food. Subjective and objective methods of food evaluation are introduced and utilized throughout the course. Students explore the history of foods as well as current topics related to food. Methods of food preservation and packaging are also discussed. Prerequisite: BIO 105; FNS 200. Offered Fall, Spring.

FNS 491 Food and Nutrition Sciences Capstone This course calls on students to synthesize concepts and ideas from the courses they have taken throughout their food and nutrition sciences curriculum. Students demonstrate the knowledge they have gained by completing a culminating project. Students also participate in assessment of the food and nutrition sciences major in coordination with assessment activities completed in an earlier course. Prerequisite: FNS 100, FNS 300, FNS 310, FNS 410, FNS 420; senior standing. Offered Spring, Summer.