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Undergraduate Programs

Learn, Apply, Succeed

We deliver practical, real-world applications of scientific fundamentals to prepare you to tackle issues from food safety and security to food production and health promotion. Our coursework emphasizes discipline-specific concepts and the professional skills you’ll need to thrive in your future career.

Our students benefit from innovative professors, a family atmosphere, dedicated advisers, engaging student clubs, access to internships and community-based programs, and diverse research projects both on and off-campus.

Pick your path and start your journey now.

Food Science

The study of food science incorporates nutrition, microbiology, chemistry, and engineering. It seeks to uncover food composition and behavior, as well as an understanding of how these are affected by production, processing, and preparation. We offer degrees with an emphasis in either science or technology.

The science emphasis prepares you for a career in the food, pharmaceutical, and bioprocessing industries. It can also provide a strong foundation for you to further your education in graduate school.

The technology emphasis provides greater career flexibility though the combination of technical training and an understanding of business, agricultural commodity, and computer science.

Bioprocessesing Science

Bioprocessing Science is the application of the biosciences to the development and production of fermented foods and beverages, biofuels, and health care products, such as biopharmaceuticals and nutraceuticals. This program combines courses in biochemistry, microbiology, and molecular biology with practical hands-on experience with fermenters, bioreactors, and analytical equipment, like gas and liquid chromatography.

A bioprocessing background prepares you for lucrative careers in the biotechnology industry to create products related to healthcare, agriculture and food, and energy and the environment.

Nutrition Science

Nutrition Science incorporates many components of physical, life, and social sciences with chemistry, biology, microbiology, genetics, and psychology. These areas are applied to the study of how nutrients and food affect health, and how individuals and communities make health-related decisions.

Given the significant roles that nutrition plays in the prevention, management, and treatment of many of today’s most common health problems, knowledge of the discipline is important for any healthcare professional.

This program fulfills prerequisites for medical, dental, and pharmacy schools, as well as other health professional programs like optometry and physical therapy.

Applied Nutrition focuses on programming or public health initiatives of healthy eating and health-related activities necessary for improving the quality of life. This program fulfills prerequisites for physician assistant and accelerated nursing programs that do not require physics and typically require less chemistry.

Our degree pathways do not lead directly to dietetic internships or Registered Dietitian Nutritionist certifications. If you are interested in graduate school, be sure to check individual program requirements against our curriculum.


Contact our team of advisors and directors

Gabriel Harris

Professor, Director of Undergraduate Programs for Food Science

John D. Sheppard

Professor, Director of Undergraduate Programs for Bioprocessing Science

Natalie Cooke

Assistant Professor, Director of Undergraduate Programs for Nutrition Science

photograph. close-up shot of two students sitting at their desks
Undergraduate students use microscopes to analyze ocean water at CMAST in Moorehead City. Photo by Marc Hall