Food and Nutrition

This program prepares students for management, processing, distribution and marketing within the food industry from the retailer to the consumer.

The program requires 41 hours in Agriculture and/or Family and Consumer Sciences and 19-20 hours in the College of Business and College of Arts and Sciences. The following courses provide a strong foundation and understanding of the food industry:

Foods of Animal Origin (Ag 271)
Concepts of food-animal products (meat, dairy, eggs) including their nutritive value, packaging, marketing chain, and value-added technology.

Food Industry Marketing and Strategic Management (Ag 317)
Marketing management and decision-making as they relate to corporate and cooperative marketing and strategic problem solving in the food industry.

Food Industry Marketing and Strategic Management II (FCS 332)
Advanced application of marketing and management concepts as they relate to the promotion of the multi-faceted food industry.

View the Undergraduate Catalog for complete program requirements and course descriptions.

Suggested plan of study

Academic and social opportunities

Employment Outlook

The food industry is a major component of the U.S. economy. Specifically, the nutrition and food industry accounts for about 20% of total U.S. employment and $1 out of every $3 in retail sales in the U.S. The greatest growth potential for employment opportunities is projected to be in the fields of marketing, merchandising and sales particularly in the food distribution system. Food and nutrition experts may benefit from these opportunities especially as the U.S. economy is expected to grow faster than average for all service-oriented occupations, especially management and hospitality.

The program is specifically designed to prepare students for employment opportunities in these areas, with specific concentrations focusing respectively on food and nutrition management and retail to consumer marketing and merchandising.