Nutrition Science Provides Preparation for Careers in Biomedicine and Industry

The Nutrition Science major is for students who are interested in studying the molecular and cellular basis of human health and disease.  Nutrition Science is a multi-disciplinary program.  You will learn how to apply molecular, cellular, genetic, and biochemical techniques to cutting-edge nutrition issues.  You will also discover how laboratory, clinical, and epidemiological studies are used to learn about nutrition.

Skills and knowledge obtained in Nutrition Science can be applied to a number of exciting and challenging careers in biomedical research, molecular epidemiology, nutritional epidemiology, clinical studies of human nutrition, government agencies, and nutraceutical industries.

The undergraduate Bachelor of Science degree qualifies Nutrition Science students to find employment in industry or academic laboratories, government agencies; or it can be used as preparation for graduate or medical school.  In fact, the undergraduate Nutrition Science program has several advantages for freshman pre-meds.  While remaining flexible at the upper division level for electives required by medical schools, it provides the basis for competence in nutrition (now required by most medical schools, including Stanford University), relationship to endocrinology (also required knowledge by medical schools), and population and epidemiologically based studies.  In addition, many of the Nutrition Science courses contain material directly related to human diseases and clinical knowledge.

Nutrition Science faculty are engaged in a variety of state-of-the art research projects which enhance undergraduate education.  Opportunities exist for undergraduate employment in research labs. A summary of research projects include: functional foods and cancer chemoprevention; the molecular biology of dietary iron metabolism; cellular mechanisms for transport of calcium and phosphate in intestine; molecular mechanisms for regulation of calcium and phosphate absorption by vitamin D metabolites and other hormones; diet and hip fracture in older Utahns;  folate metabolism in Asian populations; dietary factors contributing to obesity.

For more information, contact Dr. Nemere (435) 797-2126, Ilka.Nemere@ usu.edu