University of Kentucky (Nutrition & Food Science)

Have you ever heard the term “land-grant” system?” This is a term used to describe the set of U. S. institutions of higher learning which receive federal support for integrated programs of agricultural teaching (learning), research (discovery), and extension (engagement) for agriculture, food, and environmental systems. University of Kentucky is a land-grant institution.

You may wonder what that means for a student. Whether you are an undergraduate or graduate student, the NFS department will provide you the opportunity within your academic studies to be involved in both research and service learning.
Teaching/Learning:
The NFS Department offers a multidisciplinary approach to nutrition, dietetics, food systems, health related sciences, and hospitality and tourism management for improving the well being of individuals, families, and communities. The department has approximately 435 undergraduate majors and 20 graduate students.

B.S. in Dietetics prepares individuals for practice in: medical nutrition therapy, community dietetics, food systems management, business and entrepreneurship, nutrition/product research, and nutrition counseling.

B.S. in Hospitality Management and Tourism prepares graduates for managerial posi­tions in hotels, restaurants, noncommercial food systems, and tourism-related businesses, as well as positions as purchasing agents, restaurant and hotel equipment specialists, event planners, and other hospitality-related careers.

B.S. in Human Nutrition prepares you for careers in: quality control and product development for the food industry, regulatory services and food policy, formulation and sales of nutritional supplements, pharmaceutical development and sales, and health-related professions. Human Nutrition prepares you for advanced study in: medicine, dentistry, pharmacy, nutrition research, physical therapy, physician assistant, and public health.

M.S. in Hospitality and Dietetics Administration is designed to help students develop leadership skills, enhance intrapersonal attributes, and analyze strategic issues and trends.

Dietetic Internship and Coordinated Programs provide post baccalaureate, undergraduate and graduate students the opportunity to meet the academic dietetic classes and 900 supervised practice hours of professional experience before they can sit for the Registered Dietitian (RD) exam.

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Nutrition & Food Science Cooking School Location

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