Nutrition, B.S. Nutrition Science Concentration


Our dynamic program reflects the constantly changing field of nutrition. We provide a low student-to-faculty ratio, which allows for personal attention in teaching, advising, and mentoring. Many classes include a service-learning component, which gives students additional opportunities for hands-on application of their coursework.

The Nutrition Science concentration focuses on the scientific basis for the metabolism of nutrients and the role of nutrients in health and disease. Students will be prepared to enter fields in which a strong, integrated bioscience knowledge base is needed, such as research, medicine, and pharmacology. Most Nutrition Science students eventually pursue graduate degrees.

Program Distinctions

  • Many of our students receive national awards for their research, including the Emerging Leader in Nutrition Science and Obesity Research Interest Section Award in the American Society of Nutrition Poster Competition; Society for Nutrition Education and Behavior Foundation Scholarship; and Lloyd International Honors Student Excellence.
  • Research laboratories contain modern equipment for the study of cellular and molecular nutrition, nutritional and clinical biochemistry, physical fitness and body composition, and dietary intake.

The Student Experience

  • Nutrition students have the opportunity to engage in undergraduate research with faculty and participate in community nutrition activities requested by the surrounding community.
  • Eligible students can conduct disciplinary honors projects.
  • Many undergraduate courses have a community engagement component that affords students the opportunity to gain valuable experience.
  • Students may participate in the UNCG Nutrition Club, Academy of Nutrition and Dietetics, NC Dietetic Association, and the NC Academy of Science.
  • Our program has an active research focus, which includes opportunities for undergraduate students to participate. Key areas of research are obesity, energy balance, and chronic disease; bioactive food component effects on cell function and prevention of disease processes; and nutrition risks and needs of underserved/limited-resource populations.

After Graduation

Potential career paths and opportunities include:

  • Academic and biomedical institutions;
  • Food, agricultural, pharmaceutical, and biotechnology industries;
  • Government agencies;
  • Preparation for graduate studies in healthcare fields (Medical School, Physician Assistant);
  • Private health-related organizations;
  • Positions ranging from research and development to sales and consulting.

Undergraduate Minor

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Program Details

Degree Type: Bachelor's

College/School: School of Health and Human Sciences

Program Type: Majors & Concentrations

Class Type: In Person

Contact Us

Dr. Maryanne Perrin
Director of Undergraduate Studies
Department of Nutrition