B.S. Degree in Food Science and Human Nutrition

The B.S. degree in Food Science and Human Nutrition has three concentrations and prepares students for a variety of different careers. The Food Science concentration focuses on food product development (the creation of new food products or food ingredients), food safety (understanding and preventing foodborne illness), sensory evaluation (taste testing foods for their quality and likeability), and food analysis (measuring food composition and quality). There are many employment opportunities in food companies and government agencies. The concentration in Human Nutrition and Dietetics (also known as the Didactic Program in Nutrition and Dietetics – DPD) provides undergraduate preparation for students who wish to become registered dietitians and prepares students to pursue a broad range of careers in nutrition or to continue with graduate studies. The Food Management concentration provides a unique combination of food and business to prepare students for a wide variety of career opportunities, including employment in restaurants, hospitals, and school foodservice departments, as well as airline catering. Companies that produce foods, food ingredients, or processing equipment seek students who specialize in food management.

Students in the FSN degree program have access to a number of facilities for academic and research purposes, including space and equipment in the Chemical Food Safety Laboratory, the Sensory Evaluation Center, the Mary Lynch Nutrition Laboratory, and the Dr. Matthew Highlands Food Pilot Plant.

For more information contact the Program Coordinator: Eileen Molloy (207.581.3121, eileen.molloy@maine.edu)

Food Science Concentration

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.

Program Learning Outcomes

The undergraduate course requirements in Food Science are designed to meet the Core Standards identified by the Institute of Food Technologists (IFT) and our program is an Approved Food Science degree program from IFT. Major content areas for learning outcomes include:

By the completion of this program students will be able to:

Achieve a broad understanding of food microbiology, food preservation, and fermentation processes.
Demonstrate proficiency in food chemistry through food analysis laboratory techniques, and safe, high-quality food engineering and processing.
Create and implement effective sensory evaluation tools and processes in a variety of settings.
Apply principles of quality assurance and control, develop standards and specifications for food products, and understand food law.
Demonstrate critical thinking and problem-solving skills for food science in practical real-world situations and problems.
Become involved as undergraduates in a variety of food science-related research projects.

Students in the Food Science concentration with a grade point average of 3.0 or above may apply for the Food Science Five-Year Combined BS/MS degree program in their junior year. For this accelerated program, nine credits of graduate courses are taken as part of the undergraduate degree (first four years), and the remainder of the graduate courses can be completed in about one additional year. Students are encouraged to discuss the accelerated graduate program with their advisors. See the Plan of Study for more information about the suggested plan of study.

Food Science majors are eligible for $500-$2500 scholarships from IFT and major food companies. Several Food Science scholarships are available from the School of Food and Agriculture and the College. University of Maine students have also received scholarships worth approximately $1000 from the Northeast Section of IFT (NEIFT). These scholarships are based on scholastic ability, extracurricular activities, and interests.

Why should you choose the University of Maine to study food science? Our program is small enough to provide a sense of community and encourage interactions among students and faculty. Food science classes typically have fifteen or fewer students, allowing for many hands-on opportunities. Most students work in a professor’s laboratory during their first two years of college in order to gain experience. Students are encouraged to seek industry or government internships and the background working with faculty is often key to successful internship applications. In the past few years, our students have interned with NASA, Jeanie Marshal Foods, World Harbors, Cabot Creamery, and McCormick’s. The Food Science Club is a chapter of the IFT Student Association, and is open to all students, providing a social as well as a professional network. The College Bowl team competes against other food science programs at regional events. Other club activities include factory tours, barbecues, and trips to NEIFT meetings.

Graduates of the Food Science program will be prepared to find jobs not only in Maine but nationally and internationally. Nationally, the average starting salary for B.S. food science graduates is $40,000, depending upon the student’s experience and the company location. The average salary of food scientists nationally is $64,000. We have had 100% job placement for graduates. Barber Foods, Hannaford Brothers, and FMC Marine Colloids are among the local companies that have hired our graduates. Many undergraduate food scientists choose to pursue graduate degrees, and we have successfully placed students at the University of Georgia, Pennsylvania State University, and the University of Illinois as well as our own graduate program. Graduates of the UMaine food science graduate program are employed by Kellogg’s, McCormick’s, Campbell Soup, Givaudan Flavors, Kerry Foods, and many other companies.

Transfers from other programs at the University of Maine or other colleges and universities should consult the program coordinator prior to applying for more information about an efficient transfer and course progression.

Human Nutrition and Dietetics Concentration

The study of human nutrition and dietetics emphasizes the effect of nutrients on people’s health and the role of diet in the prevention or treatment of chronic diseases. Nutrition is a diverse, rewarding, and growing field that requires a strong background in science and what, how, and why people eat.

Program Learning Outcomes

By the completion of this program students will be able to:

Describe essential knowledge for integration of scientific information and translation of research into evidence-based professional nutrition practice.
Become proficient in the development and delivery of nutrition information, products, and services to individuals, groups, and populations.
Use strategic application of principles of management and systems in providing nutrition-related services to individuals and organizations.
Demonstrate critical thinking and problem-solving skills for applying nutrition knowledge to improve health and wellness.
Develop professional practice skills and attributes for careers as dietitian nutritionists and plan for multiple pathways for nutrition-related health and wellness careers.

All students in the Human Nutrition and Dietetics concentration are in the Didactic Program in Nutrition and Dietetics (DPD). We are accredited by ACEND – the Accreditation Council for Education in Nutrition and Dietetics. (120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (800) 877-1600, ext. 5400. www.eatright.org/ACEND )

This provides students with a pathway for eligibility for credentialing as a Registered Dietitian Nutritionist (RDN) or Nutrition and Dietary Technician, Registered (NDTR).

The DPD program handbook contains more information and resources related to the DPD program.

There are many diverse employment options for our graduates. Employment opportunities exist in wellness and community programs; hospital dietetics; private practice; home health care; government; foodservice; food industry; health-oriented organizations and more. According to the Academy of Nutrition and Dietetics, the median annual salary for Registered Dietitians employed for at least one year is $65,000 and for Dietary Technicians, Registered is $45,000, depending upon geographic location. The future outlook for employment in nutrition is promising, as awareness of the role of nutrition in disease prevention and optimal health continues to grow. Some career opportunities include:

Registered Dietitian Nutritionist (RDN) and Nutrition and Dietetics, Technician, Registered (NDTR)
Clinical dietitians in a healthcare setting
Nutrition counselors and educators
Public health nutritionists
Foodservice administrators
Nutrition consultants and entrepreneurs
Sports dietitians
Nutrition informatics
Nutrition communication
Explore a Career in Dietetics

Outstanding students are eligible for the Kappa Omicron Nu and Phi Tau Sigma honor societies.

Competitive scholarships are available within the School of Agriculture, the College of Life Sciences, Forestry and Agriculture, and through the Academy of Nutrition and Dietetics, the Maine Academy of Nutrition and Dietetics, and the Maine Nutrition Council.

Human Nutrition and Dietetics Suggested Plan of Study

The majority of classes within this program are held as live, in-person courses on campus. A small number of required classes are offered online and occasionally as remote/synchronous classes. Access to a computer and to the internet is important for academic success as many assignments and learning resources are shared through learning management software.

The Suggested Plan of Study can be found here. Students are held to the degree requirements of their year of admission to the program. The capstone experience for the Human Nutrition and Dietetics curriculum is FSN 401 Community Nutrition. The goal of a capstone is to pull together many aspects of undergraduate training in nutrition into an experience typical of a practicing professional. FSN 401 meets this goal by providing students with experience in community nutrition through planning, implementing, and evaluating a nutrition education program.

The course requirements for the Human Nutrition and Dietetics concentration can be combined with the courses within the Minor in Pre-Medical Studies to meet the entrance requirements of professional schools and colleges offering post-baccalaureate programs in the health professions.

Students may choose other minors based on their interests, or take electives in exercise science, business administration, psychology, sustainable food systems, 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 and/or work-merit positions. The Nutrition Club sponsors guest speakers and community nutrition education projects.

Transfer students from other institutions should consult the Undergraduate Program Coordinator (below) prior to applying for a consultation about how previous coursework would match the degree requirements. Students who wish to transfer to the concentration in Human Nutrition and Dietetics from another major at the University of Maine must have a grade point average of at least 2.5, and contact the Undergraduate Program Coordinator to initiate the transfer process.

Food Management Concentration

Food management provides a unique combination of food and business courses to prepare students for a wide variety of career opportunities related to the management of food and food resources. This concentration provides flexibility in planning a curriculum to suit an individual’s needs. Upon completion of basic requirements, students can choose professional electives that best prepare them for future employment. Students in Food Management are encouraged to choose a minor in a field of study to complement their unique interests ranging from sustainable food systems to business management.

Program Learning Outcomes

By the completion of this program students will be able to:

Demonstrate critical thinking and problem-solving skills for the management of food systems and sustainability, food products, distribution, and service.
Utilize critical thinking and problem-solving skills for the management of food resources in practical real-world situations and problems.
Apply principles of quality assurance and control, use standards and specifications for food products, and understand food law.
Achieve a knowledge foundation for human nutrition through evidence-based scientific study.
Apply principles of business management for the effective utilization of food products, services and systems.
Apply procedures to maintain food safety and promote sustainability across the food system.

In addition to taking classes, students may elect to work on campus as student managers in the dining services and catering. Students are encouraged to gain valuable experience through these positions and summer employment. Internships are also available through NACUFS and other organizations. Since Maine is referred to as “vacationland” and is tourist-oriented, outstanding opportunities exist for students to progress into management positions. This program provides knowledge and skills that enable students to take advantage of opportunities in the food industry throughout the world.

Scholarships are available through the School of Food And Agriculture and the College of Natural Sciences, Forestry and Agriculture, as well as other organizations such as the National Restaurant Association and the National Association of College and University Food Service (NACUFS).

Food Management Suggested Plan of Study

Students are held to the degree requirements of the academic year they enter the program. A suggested plan of study can be found here. Transfer students should consult the undergraduate coordinator prior to applying for more information about the program and a comparison of how previous courses may apply for degree requirements.