The Department of Nutrition and Food Science offers undergraduate curricula in the following areas:
B.S. IN NUTRITION AND FOOD SCIENCE. This curriculum is designed for students who seek employment in industries relating to food processing, manufacturing and quality control of food products, research and development, teaching of nutrition and food science, and work in public health and regulatory agencies. This curriculum provides an excellent preparation for those wishing to pursue graduate studies (M.S., P.A., M.D., D.D.S., and Ph.D.). Advanced study is required for teaching at the college level. Typical salaries are $28,000-$34,000 to start.
B.A. IN NUTRITION AND FOOD SCIENCE. This curriculum is designed for those interested in non-technical positions in the fields of nutrition and food science. These include sales, food service management, customer relations, etc. Elective courses from the business school or community colleges may be applied. Employment opportunities include school or university food service, industrial and commercial food service, hospitals, nursing homes and extended care facilities. Typical salaries are $25,000-$32,000 to start.
B.S. IN DIETETICS. The curriculum in Dietetics is designed for students who are interested in clinical nutrition practice. The Coordinated Program in Dietetics (CPD), preparing the entry level generalist dietitian, requires four years of undergraduate study with practical experience coordinated during the senior year. The latter replaces the internship following graduation. The program is granted accreditation status by the American Dietetic Association. Application to the professional program is made upon completion of the pre-professional courses and is open to undergraduate, post-baccalaureate and graduate students. A separate, competitive application process is required for entry into the CPD. The deadline for application is February 15 each year with entry into the program only in the fall semester. Application forms are obtained from the Department Office. Because of the combination of course work and internship, the program must be completed on a full-time basis. Jobs are available for Registered Dietitians in hospitals, government agencies, community health services, medical clinic, health maintenance organizations, and long-term care and food service facilities. Typical salaries are $30,000-$36,000 to start.
For advice on planning course work, please call to make an appointment:
For B. S. or B. A. in Nutrition and Food Science – Debbie Zebari (313 577 2500)
For B. S. in Dietetics – Mrs. T. Reinhard (313 577 2963) or Mrs. M. Width (313 577 4370)
To apply for Undergraduate Admissions please fill out the online application at http://www.admissions.wayne.edu/
Plan of Work Outlines:
Minor / A Grade / Honors Program
The Department of Nutrition and Food Science offers courses designed to prepare professionals concerned with the maintenance of human health through the study of nutrition and metabolism, food science, food preservation and processing, and food delivery systems.
The requirements of the minor in this department are as follows:
CORE COURSES Cr.
NFS 2030 Nutrition and Health 3
NFS 2130 Intro. Food Science 3
NFS 2140 Intro. Food Science Lab 1
NFS 3230 Human Nutrition 3
NFS 2220 Human Nutrition Lab 1
Core total: 11 credits. All students are also required to take a minimum of 7 additional credits in Nutrition and Food Science.
HONORS PROGRAM IN NUTRITION AND FOOD SCIENCE
Students with a minimum honor point average of 3.3 are encouraged to enroll in the Department of Nutrition and Food Science Honors Program. Prospective Honors students should consult with an advisor in the Department during the freshman year.
Transfer students or others with a Nutrition and Food Science h.p.a. of 3.5 may be accepted into the program without having taken the NFS 3230 Honors section.
1. Enroll in the Honors section of Nutrition and Food Science 3230.
2. Complete at least one 4000-level Honors Program seminar (3 credits).
3. Complete at least three credits in an independent research project (NFS 5990, Honors Directed Study).
4. Complete at least fifteen credits of Honors-designated course work, including the above.
Students must have an overall honor point average of 3.3 and maintain an overall honor point average of at least 3.0 in the major to be awarded the Honors Degree.
Qualified seniors in Nutrition and Food Science (minimum GPA 3.6) may enroll simultaneously in the undergraduate and graduate program and apply a maximum of fifteen credits towards both the bachelor’s and master’s degrees in Nutrition and Food Science. Students may apply for the Program as soon as they complete ninety credits towards the undergraduate degree. The AGRADE option is administered by the College of Liberal Arts and Sciences.
"An 'AGRADE' applicant may petition the Graduate Committee of the major Department for acceptance into the program no earlier than the semester in which ninety credits are completed. Applicants must have an overall grade point average at the cum laude level and not less than a 3.6 grade point average in the major courses already completed. If the student's petition is accepted, the student's faculty adviser shall develop a graduate Plan of Work, specifying the 'AGRADE' courses to be included in subsequent semesters"
Please also visit the NFS Graduate Program web-site
(Revised Dec 2011)