University of Northern Colorado

What you'll study

This programme builds a strong base in biological and food sciences before moving into applied nutrition topics. You will study human physiology and biochemistry as they relate to nutrient metabolism, learn to assess nutritional status, and apply evidence-based approaches to nutrition across the lifespan.

• Core science and foundations: general biology, human anatomy and physiology, introductory and organic chemistry, and basic biochemistry relevant to nutrition.
• Nutrition-specific courses: introductory nutrition, lifecycle nutrition (maternal, infant, paediatric, adult and geriatric), community and public health nutrition, nutrition assessment, and medical/clinical nutrition therapy.
• Food and foodservice topics: food science and safety, food preparation and sensory evaluation, foodservice operations and management, menu planning and sustainability in food systems.
• Research and professional skills: nutrition research methods and statistics, critical appraisal of nutrition literature, ethics and communication, and a senior capstone or independent project.
• Practical experience: supervised practicum placements, laboratory classes in nutrition assessment and food analysis, and community engagement projects with local agencies and healthcare providers.

Entry requirements

Applicants are expected to hold a high-school diploma or equivalent with a competitive academic record. Admissions typically consider GPA, completion of prerequisite courses, a personal statement and references.

• Typical prerequisites: high-school biology and chemistry (or equivalent college-level courses), mathematics (algebra or higher), and English.
• Academic profile: successful applicants usually present solid grades in science and maths; transfer students should supply college transcripts and a record of relevant coursework.
• Additional materials: a personal statement describing interest in nutrition sciences, and at least one academic or professional reference. Some applicants may be invited for an interview.
• Note for pathway to dietetic credentialing: students intending to pursue registration as a dietitian should consult academic advisors about any additional coursework or supervised practice requirements needed after the bachelor’s degree.

Career prospects

Graduates leave with a blend of scientific knowledge and practical skills applicable across healthcare, community and food-industry settings. Career options depend on additional certification or supervised practice but commonly include:

• Nutrition educator or community nutritionist in public health organisations, non-profits and schools
• Foodservice manager or dietetic technician in hospitals, long-term care, universities and corporate dining
• Clinical nutrition roles (with further supervised practice and credentialing), supporting patient care in hospitals and outpatient clinics
• Positions in the food industry such as product development, quality assurance, regulatory affairs or nutrition labelling
• Wellness coaching, corporate wellness programming, and health promotion roles
• Research assistant roles and a pathway to postgraduate study in nutrition, public health, or related biomedical fields

Why study at University of Northern Colorado

The University of Northern Colorado offers a programme that emphasises hands-on learning through laboratories, practicum placements and community partnerships in the Greeley and Front Range region. Faculty include instructors with clinical, public health and food-industry experience who mentor students in applied projects and research.

• Practical learning: laboratory courses and supervised practicum opportunities provide real-world experience in assessment, counselling and foodservice operations.
• Local partnerships: connections with regional hospitals, public health departments and community organisations help students access placements and employment networks.
• Supportive environment: smaller class sizes in upper-division coursework allow close faculty supervision, advising for professional pathways and preparation for credentialing or graduate study.
• Student engagement: opportunities to join student nutrition and dietetics groups, participate in community outreach and present research or capstone work.