Food and Nutritional Sciences, BS
The Food and Nutritional Science (FNS) program is housed in the Department of Human Ecology at Delaware State University. A baccalaureate degree in Food and Nutritional Science is conferred upon completion of all required courses. The department offers three undergraduate options within the Food and Nutritional Science program, Coordinated Program in Dietetics, Nutritional Science and Food Science.
The Coordinated Program in Dietetics (CPD) at Delaware State University is a limited enrollment program for students who wish to graduate with a Bachelor of Science degree in Food and Nutritional Science with a concentration in Dietetics. The CPD provides students with the opportunity to complete both the didactic portion and the supervised practice portion while completing their bachelor’s degree. Admission to the program is competitive and requires a separate application when the student enters his/her junior year. The Coordinated Program (CPD) is designed for students who wish to graduate “job ready” and eligible to take the Registration Examination for Dietitians. The program provides instruction in the three broad areas of dietetic practice: Clinical Nutrition, Community Nutrition, and Food Service Management, and prepares entry-level dietitians for careers in health care, community/public health, government, business, education, research, and private practice. The program offers a concentration in culturally competent food and nutrition services. The supervised practice portion requires a minimum of 1,200 hours of supervised practice during the student’s junior and senior year. To be able to complete the required hours, the student will need to spend one summer at DSU.
The CPD curriculum provides a thorough foundation in biomedical, nutritional, behavioral, managerial and clinical sciences to prepare graduates with the competencies needed to enter and contribute to the profession of dietetics. The Coordinated Program in Dietetics fulfills both the academic and supervised practice requirement set forth by the Accreditation Council for Education in Nutrition and Dietetics for students pursuing the Registered Dietitian (RD) credential. Delaware State University’s Coordinated Program in Dietetics has been granted candidate status by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. For application and admission details, please visit the DSU Admissions page.
To become a Registered Dietitian, the graduate must pass the National Registration Examination administered by the Commission on Dietetic Registration (CDR). Once credentialed, the dietitian must complete continuing professional education to maintain registration status. The Commission on Dietetic Registration provides information on registration eligibility, career opportunities, and the registration examination.
The Nutritional Science Option offers a strong knowledge base and fundamental understanding of nutrition principles supported by a wide range of courses such as chemistry, statistics, nutrigenomics, nutritional biochemistry, microbiology, and psychology to prepare graduates for careers in community nutrition, public health, food and allied health professions. The program also provides an excellent background for those interested in pursuing graduate degrees in nutritional or food sciences and professional degrees: pre-medicine, pre-pharmacy, pre-physician assistant, and other health professions.
The Food Science Option prepares students to apply the principles of science and engineering to better understand the complex and heterogeneous compounds in food. The Food Science curriculum meets the required core courses set forth by the Institute of Food Technologists. Food Science applies the knowledge of chemistry, engineering, microbiology, biochemistry, nutrition, and toxicology, to the industrial and practical aspects of food processing, evaluation, and storage of nutritious and safe food products. Opportunities for food scientists include food safety, food quality control, food product development, production management, technical sales and service, ingredient management, research, and teaching.