Nutritional Sciences (NUSC) majors study the relationship between food and health.  They integrate knowledge of the use of foods and nutrients by cells, individuals, and communities to promote optimal health and treatment of disease. The Department offers three tracks, i.e., Food and Health Sciences, Didactic Program in Dietetics (DPD), and Pre-Medical Profession, through which students can obtain their Bachelors of Science Degree in Nutritional Sciences.

Nutritional Sciences is a powerful major for pre-med, pre-dental, pre-PA and pre-PT students. It delivers a strong science foundation that aligns with professional school prerequisites while setting you apart with in-depth training in nutrition—a critical but often under-taught area in health care. You’ll gain a holistic understanding of how diet impacts performance, recovery, disease prevention, and lifelong health, giving you an edge in clinical thinking and applications. Plus, the major offers flexibility, with pathways into research, public health, and health education if your goals evolve.

Each student has the opportunity for personal growth through the balance of strong academic programs, independent studies, and field experiences. The faculty in the Department of Nutritional Sciences conduct a wide array of nutrition research: molecular nutrition, dietary bioactive components and cardiometabolic health, metabolic diseases, gut health and chronic disease, immunometabolism, nanotechnology and biodelivery systems, public health and community nutrition, nutritional epidemiology, food saftey, and food entrepreneurship. For more information about research topics, please visit http://nusc.uconn.edu/research-researchTopics.php