Nutrition, Dietetics, and Food Science 
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Nutrition, Dietetics, and Food Science Majors
BS Dietetics (78 hours*)
This is a limited-enrollment program requiring departmental admissions
approval. Please see below for information regarding requirements for
admission to this major.
Following prerequisite courses, the Didactic Program in Dietetics
(DPD) consists primarily of dietetics course work at the junior and
senior level. The Brigham Young University Didactic Program in
Dietetics is currently granted accreditation status by the
Commission on Accreditation for Dietetics Education of the
American Dietetic Association, 120 South Riverside Plaza, Suite
2000, Chicago, IL 60606-6995, (312) 899-4876. Following
graduation, students must gain acceptance into and complete a
dietetic internship (DI) to qualify for the national examination
required for Registered Dietitian (RD) status.
Program Acceptance Requirements
- Students must apply by February 15th for admission into the
professional sequence in the fall.
- Enrollment is limited to 40 students.
- Four of the following six courses must be completed at the
time of application: NDFS 100, 200, 290; PDBio 305; Chem 152,
181.
- Major GPA and performance in nutrition, dietetics, and food
science courses will be considered. Successful applicants
typically have a major GPA greater than 3.0 and nutrition,
dietetics, and food science course grades greater than B–.
- Applicants need at least 300 hours of dietetics-related work
and/or volunteer experience.
Major Requirements
- Complete the following prerequisite courses (must be
completed before professional sequence):
- NDFS 100, 200, 250, 251, 290.
- Complete the following:
- Chem 152, 281.
Note: Chem 105, 106, 107, 351, 352, 481 are optional and
recommended for those planning to attend medical or
dental schools.
- Complete one course from the following:
- Chem 103.
- MMBio 222.
- Complete the following:
- Acc 200.
- MMBio 221.
- PDBio 220, 305.
- Psych 111.
- Stat 221.
- Be admitted to the dietetics professional program.
- Complete the following professional sequence courses (after
being admitted into the program):
NDFS 300, 356, 374, 375, 400, 401, 405, 424, 435, 440, 445,
458, 466, 475, 490, 491.
- PDBio 365.
Recommended Courses
Bus M 300, 340.
I Sys 100, 101.
NDFS 310, 361, 380.
Recommended Minors
The following minors are very complementary to a dietetics
major, but any area of interest could be considered:
Business
Communication
Gerontology (See School of Family Life).
International Development
Spanish
*Hours include courses that may fulfill university core
requirements.
BS Food Industry Management
(63 hours*)
The Discipline
There is an increasing demand for students graduating with a
background in both food science and business. The multibillion
dollar food industry continues to expand, both domestically and
internationally, as a growing percentage of the population
depends on food produced and preserved by that industry.
Students wishing to focus on the industry's business aspects will
find this emphasis to be excellent preparation for immediate
employment as well as a stepping stone to a master of business
administration (MBA) degree. With the addition of one course,
students graduating with this degree can obtain a business minor
in management. (Those wishing to pursue advanced degrees
other than the MBA degree or other professional programs should
visit with an advisor before selecting this emphasis.)
Valuable experience is gained through numerous
opportunities available in the program, including a required
internship in the food industry. Students develop a network of
professional contacts through participation in the Food Science
Club, professional organizations, and national competitions.
Scholarships are available from department, college, university,
and professional organizations.
Career Opportunities
Graduates are prepared for employment in commercial and
private food companies ranging from small entrepreneurial
businesses to large corporations. Opportunities for business-oriented
careers abound in such areas as food production
management, food company management, food ingredient
technical sales, and other management opportunities that require
an understanding of technical and scientific issues.
Major Requirements
- Consult with a faculty advisor prior to finalizing your
curriculum plan.
- Complete the following:
NDFS 100, 191, 250, 251, 350, 355, 361, 362, 462.
- Complete at least 1 hour of the following:
- NDFS 399R.
- Complete the following:
- Acc 200.
- Bus M 300, 488, 489.
- Chem 105, 152.
- Econ 110, 210.
- MMBio 221, 222.
- Org B 320.
- Phscs 105.
- Stat 221.
- Complete one course from the following:
- Bus M 371R, 380, 382.
Recommended Courses
Consult with a faculty advisor before selecting:
Chem 281.
Engl 316 or M Com 320.
IAS 220.
Math 119.
Mfg 201, 202, 479.
NDFS 200, 450, 464, 465.
PAS 100.
Phscs 106.
TMA 150.
*Hours include courses that may fulfill university core
requirements.
Expected Learning Outcomes
BS Food Science
(63 hours*)
The Discipline
Food science is the multidisciplinary study of food and the
application of knowledge thus gained to developing food
products and processes, preserving and storing food, and assuring
food safety and quality. Food science addresses the conversion of
raw agricultural products into a nutritious, convenient, and
economical food supply. Most of the food products available in
grocery stores were developed and tested by food scientists.
Approved by the Institute of Food Technologists, the principal
professional organization of food scientists, the curriculum
provides excellent preparation as a premedical, predental, or other
preprofessional major. With the addition of one course, students
graduating with this degree are able to obtain a minor in
chemistry.
Valuable experience is gained through numerous
opportunities available in the program, including faculty-mentored
research, employment within the department, and paid
food industry internships. Students also develop a network of
professional contacts through participation in the Food Science
Club, professional organizations, and national competitions.
Scholarships are available from department, college, university,
and professional organizations.
Career Opportunities
Exciting careers are found in such areas as developing new foods,
ensuring food safety and quality, or researching ways to better
preserve and store food. Salaries are highly competitive. Typically
there are not enough graduates for the unique and challenging
opportunities available in the worldwide, multibillion dollar food
industry. The many facets of food science provide employment in
large and small food companies, food ingredient companies,
government agencies, and universities. Graduates are prepared
for immediate employment, further study toward advanced
degrees, or professional programs such as medicine, dentistry,
pharmacy, law, and business.
Major Requirements
- Consult with a faculty advisor prior to finalizing your
curriculum plan.
- Complete the following core requirements:
NDFS 200, 250, 251, 350, 355, 361, 362, 450, 462, 464, 465.
- Complete 10 hours from the following:
- Chem 105, 106, 107, 152, 351, 352, 353.
Note: Students interested in graduate or professional study
should select the Chem 105, 106, 107, 351, 352, 353, 481
sequence.
- Complete one course from the following:
- Math 112, 113, 119.
- Complete one course from the following:
- Chem 281, 481.
- Complete the following:
- MMBio 221, 222.
- Phscs 105, 106.
- Stat 221.
- TMA 150.
- During the junior year or upon declaring food science as a
major, students are strongly encouraged to select one of the
following options to enhance career preparation:
- Choose a research topic and faculty mentor. Working in a
research laboratory for 10–20 hours per week over the
course of eight months, the student has daily contact with
graduate students, technicians, and fellow undergraduate
colleagues and frequent interactions with a faculty mentor.
Student research often leads to participation in a
publication and/or a presentation at a professional
meeting. NDFS 494R credit is available.
- Produce a senior thesis in collaboration with a faculty
mentor, derived primarily from library study that
extensively explores the relevant questions. The thesis is
written in the format of a scientific review paper. NDFS
494R credit is available.
- Work in an approved, faculty-supervised summer
internship with a food company (generally the internship
does not include study abroad.) NDFS 399R credit is
available.
Recommended Courses
Consult with a faculty advisor before selecting:
Chem 223.
Econ 110.
Engl 316.
IAS 220.
Mfg 201, 202, 355.
NDFS 100, 191, 203.
PAS 100.
Phscs 107, 108.
*Hours include courses that may fulfill university core
requirements.
Expected Learning Outcomes
BS Nutritional
Science (61 hours*)
This degree provides excellent preparation for those individuals
in preprofessional programs (e.g., premedicine, predentistry,
prelaw) or for an advanced degree (MS, PhD) in nutrition or
biological sciences.
Major Requirements
- Complete the following core requirements:
- NDFS 100, 200, 305, 435, 494R (2 hours).
- After consulting with a faculty advisor, complete 8 hours from
the following:
- Biol 240, 241, 340, 360.
- NDFS 250, 251, 310, 380, 400, 424.
- Complete the following:
- Biol 120, 220.
Chem 105, 106, 107, 351, 352, 353 (1 hour), 481.
- PDBio 305.
- Phscs 105, 106, 107, 108.
- Stat 221.
Recommended Courses
Chem 223.
Hlth 478.
MMBio 221.
*Hours include courses that may fulfill university core
requirements.
Expected Learning Outcomes
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