Case Western Reserve University

What you'll study

This programme builds a foundation in the biological sciences and applies that knowledge to human nutrition, food systems and public health. Core topics include human anatomy and physiology, biochemistry, metabolism, nutrient requirements across the lifecycle, food science and food safety, community and public health nutrition, and research methods. Students typically take laboratory courses in chemistry and physiology, statistical and data-analysis modules, and classes that explore nutrition policy, behavioural change and programme planning.

• Foundational science: general chemistry, organic chemistry, biochemistry, cell biology and human physiology
• Nutrition-specific courses: macronutrient and micronutrient metabolism, clinical nutrition, lifecycle nutrition (maternal, infant, childhood, ageing), and community nutrition
• Applied and professional skills: food science and safety, nutrition assessment, counselling techniques, grant writing and programme evaluation
• Research and practicum: opportunities for independent research projects, lab-based investigations and supervised practicum or internship experiences in clinical, community or industry settings
• Electives and interdisciplinary options: public health, psychology, business of food, global health and policy courses to tailor study to career interests

Entry requirements

Applicants should hold a recognised secondary-school diploma with strong preparation in science and mathematics. Recommended high-school subjects include biology, chemistry, and algebra or precalculus; experience in laboratory work is advantageous. Admissions decisions take a holistic view of academic record, letters of recommendation and extracurricular involvement.

International applicants must demonstrate proficiency in English through recognised tests unless exempt, and provide comparable academic documentation from their home country. Transfer applicants are considered and may receive credit for prior college-level coursework in sciences and mathematics.

Career prospects

Graduates of the Nutrition Sciences programme pursue a wide range of careers across healthcare, industry, research and community settings. Typical pathways include:

• Clinical nutrition and dietetics (graduates often pursue postgraduate professional training or dietetic internships to become registered dietitians where required)
• Public health and community nutrition roles in non-profits, government agencies and public programmes
• Research positions or pursuit of graduate study (MSc, PhD) in nutrition, physiology, epidemiology or related biomedical fields
• Food industry roles such as product development, quality assurance, regulatory affairs and nutrition labelling
• Wellness coaching, health promotion, corporate wellness and nutrition communication

Why study at Case Western Reserve University

Case Western Reserve University offers a research-intensive environment with close links to major healthcare institutions and research centres in Cleveland, providing strong opportunities for clinical observation and collaborative projects. The university emphasises interdisciplinary education, allowing nutrition students to work alongside peers and faculty from medicine, public health, engineering and business.

Undergraduates benefit from hands-on laboratory facilities, mentorship from faculty actively engaged in nutrition and biomedical research, and community partnerships that support practicum placements and service-learning. Small class sizes and advising resources help students plan academic pathways that match professional goals, whether that leads directly into the workforce or into graduate and professional programmes.