Vermont Nutrition Programs & Online Degrees

The University of Vermont's Dietetics concentration within the Nutrition and Food Sciences B.S. program integrates rigorous science coursework with practical learning. Students delve into nutritional biochemistry, community nutrition, and clinical nutrition, preparing for dietetic internships and careers in healthcare, public health, and food service management. The curriculum includes foundational science courses like anatomy, physiology, and chemistry combined with specialized dietetics training. Graduates emerge equipped to improve lives through evidence-based nutrition practices.

• Concentration in Dietetics
• Hands-on learning experiences
• Focus on nutritional biochemistry
• Community and clinical nutrition
• Prepares for dietetic internships
• Foundational science courses
• Specialized dietetics training
• Blend of classroom and practical
• Career in health and wellness
• Public health opportunities

The University of Vermont's Food Sciences concentration in the Nutrition and Food Sciences B.S. program explores food technology, policy, and safety. Courses such as U.S. Food Policy and Politics, Principles of Food Technology, and HACCP provide practical skills through labs and internships. Foundational knowledge in biochemistry and organic chemistry is required. This program prepares graduates for careers in food science innovation, safety, and sustainability, addressing global food challenges.

• Focus on Food Sciences.
• Hands-on lab experiences.
• Internship opportunities available.
• Covers U.S. food policy.
• Includes HACCP training.
• Requires biochemistry foundation.
• Organic chemistry prerequisite.
• Blends theory and practice.
• Prepares for global food challenges.
• Emphasizes food safety.

The Nutrition, Sustainability and Society concentration within the University of Vermont's Nutrition and Food Sciences B.S. program blends nutrition science and sustainability studies. Students explore U.S. food policy, nutrition for global health, and foods for planetary health, gaining practical skills through labs and internships. A strong foundation in basic sciences is required. This program equips graduates to address global health challenges through sustainable food practices.

• Focus on nutrition and sustainability.
• Hands-on labs and internships.
• Covers U.S. food policy.
• Prepares for global health challenges.
• Strong foundation in sciences required.

The University of Vermont's Nutrition and Food Sciences M.S. program offers thesis and non-thesis tracks, allowing students to customize their learning experience. This 30-credit program requires courses in statistics, research methods, and a seminar, culminating in either a research-intensive thesis or a project-based non-thesis option. A minimum 3.0 GPA is recommended for admission, along with three letters of recommendation. Graduates are prepared for leadership roles in nutrition and food sciences.

• Thesis and non-thesis options
• 30 credits required
• Minimum GPA 3.0 recommended
• Three letters of recommendation needed
• Statistics course required
• Research methods included
• Seminar participation
• Flexible elective choices
• Comprehensive exam required
• Accelerated Master’s Pathway available