University of Maryland Food Science Programs

The Department of Nutrition and Food Science (NFSC) in the College of Agriculture and Natural Resources of the University of Maryland College Park offers majors for students who would like to pursue challenging careers in the growing field of food and nutrition.

The Department of Nutrition and Food Science’s courses strive to prepare students for careers in the dynamic and global food industry, public health and community nutrition sectors, health care, or biomedical research. NFSC houses the University of Maryland College Park Dietetic Internship, as well as interdepartmental graduate programs in both Food Science and Nutrition.

Opportunities for food scientists include food safety, food quality control, food product development, production management, technical sales and service, ingredient management, research, and teaching.