A photo of students in a food science lab

Food Science and Human Nutrition

College of Earth, Life, and Health Sciences

The Bachelor of Science degree in food science and human nutrition provides undergraduate education in three concentrations: food management, food science, and human nutrition and dietetics. Each concentration prepares students for different careers in the area of food science and human nutrition.

The Human Nutrition and Dietetics concentration is the only program in the state of Maine accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) as a Didactic Program in Dietetics (DPD)
Students are actively involved in ongoing research projects and are able to work in in a professor’s lab as undergraduates
Student internships have included NASA, Jeanie Marshal Foods, World Harbors, Cabot Creamery and McCormick

The Consumer Testing Center is the only sensory evaluation facility in the region
Food science classes typically have fewer than 15 students, allowing for many hands-on opportunities
Students who complete FSN 512–Hazard Analysis Critical Control Points receive National Seafood Alliance HACCP certification

In the Food Science and Human Nutrition program, students choose from one of three concentrations: Food Management, Food Science, and Human Nutrition and Dietetics.

The Food Management concentration provides a unique combination of food and business to prepare students for a wide variety of career opportunities in the management of food and food resources. This option provides flexibility in planning a curriculum to suit an individual’s needs. Students in this concentration will choose a minor such as Business Administration or Sustainable Agriculture.

The Food Science concentration focuses on food product development and food safety. Food science is the study of the chemistry, microbiology and processing of foods. The food science concentration is a challenging program and requires a strong background in mathematics and science. The curriculum also meets entrance requirements for medical, dental and veterinary schools if an additional semester of physics is taken as an elective.

The Human Nutrition and Dietetics concentration prepares students to become Registered Dietitians and to pursue a broad range of careers in nutrition or to continue with graduate studies, including those at medical schools with completion of additional courses in physics, chemistry and mathematics. The Human Nutrition and Dietetics concentration allows students to take electives in exercise science, business administration, psychology or other areas in preparation for future careers. Students may be involved in research or teaching by taking credits for special projects, or through work-study.

Upon completion of basic requirements, students can choose professional electives that best prepare them for future employment.

Students in the Food Science and Human Nutrition program have the opportunity to work in state-of-the-art facilities. Hitchner Hall’s commercial kitchen teaching lab offers experience cooking on commercial grade equipment and the Highlands Pilot Plant facility allows students to learn how to operate food processing equipment. The program also offers students the opportunity to gain practical experience in the Sensory Evaluation Center for one of the highest-paid and sought- after food science specializations. The School of Food and Agriculture is the only food science program in New England which has full sensory evaluation facility equipment with a digital data collection system.

Eileen Molloy

Undergraduate Program Coordinator

Hitchner Hall, Room 111
207.581.3121