COURSE CURRICULUM

The Food and Nutrition Sciences program at The University of Akron provides a comprehensive curriculum designed to prepare students for careers in the food industry and related fields. Students are encouraged, though not required, to complete recommended General Education courses, totaling 36 credit hours, which build a strong academic foundation in mathematics, statistics, communication, writing, natural sciences, social sciences, and the arts and humanities, while also integrating domestic and global diversity perspectives. Preadmission courses, totaling 27–28 credit hours, include core subjects such as Nutrition Fundamentals, Principles of Microbiology, Basic Statistics, Introduction to General, Organic, and Biochemistry, and foundational courses in sociology, psychology, and technical communication. The core curriculum emphasizes applied and experiential learning with 48 credit hours covering food science lectures and labs, experimental foods, food systems management, meal management, nutrition education, regulatory affairs, and cultural dimensions of food, along with specialized electives in enology, brewing, fermentation, and flavor science. Additional required courses, totaling 58–59 credit hours, incorporate business, entrepreneurship, marketing, management, and personal finance to equip students with essential professional skills. This well-rounded program ensures graduates are prepared for roles in food marketing, quality control, regulatory affairs, product development, and entrepreneurship, while also meeting prerequisites for advanced study in dietetics or other nutrition-focused graduate programs.