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Food Science and Nutrition (B.S.)

A food science and nutrition degree prepares you for careers involving the application of science, technology, engineering, and regulation to address modern-day food- and health-related problems.

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Designed with input from the food industry and other related industries, our brand-new bachelor’s degree program in Food Science and Nutrition develops professionals who understand how the food industry functions now and will be capable of propelling the industry to where it needs to be in the future.

This program is the only one of its kind in Chicago, preparing students to boldly address local, national, and global challenges centered on safe and sustainable diets that are affordable and have a low environmental impact. Students are provided a foundation in food science and nutrition, complemented by practical training relevant to careers in the food, manufacturing, pharmaceutical/biotechnology, and agricultural industries, including operations management, computation and data analytics, regulatory compliance, and design thinking.

Program Overview

This program prepares students for careers in the food, manufacturing, pharmaceutical/biotechnology, and agricultural industries, including practical training in food production and processing, operations management, computation and data analytics, regulatory compliance, and more.

Career Opportunities

Graduates with a food science and nutrition degree are well-prepared to contribute to a multitude of areas, including:

  • Food safety and regulatory compliance
  • Digitally-enabled food production
  • Application of new and emerging food-processing technologies
  • Application of novel techniques and ingredients in food product development and formulation testing
  • Addressing issues of sustainable diets, and the intersections between business, health, human behavior, global food economies, and resources
     

Students enrolled in the B.S. in Food Science and Nutrition program will complete foundational coursework in subjects including nutrition and health, food analysis and preservation, biotechnology and chemistry, plant operations, food law and safety regulations, and much more. A number of electives make the degree highly customizable. Students will also complete an Interprofessional (IPRO) project.

Students in this program must be admitted to Illinois Institute of Technology. Please contact Todd Diel, manager of academic programs, for information on program-specific requirements. Students who are interested in transferring into the Food Science and Nutrition program should also consult with their academic advisor.

Featured Faculty

Alvin Lee
Associate Professor, Food Science and Nutrition
Britt Freeman
Professor, Food Science and Nutrition Chair, Department of Food Science and Nutrition Director, Center for Nutrition Research
Indika Edirisinghe
Associate Professor, Food Science and Nutrition
Wei Zhang
Professor, Food Science and Nutrition
Aman Sandhu
Assistant Professor, Food Science and Nutrition
Elizabeth Kelley
Assistant Professor, Department of Food Science and Nutrition Research Scientist at IFSH
Kathiravan Krishnamurthy
Assistant Professor, Food Science and Nutrition
jason wan
Professor of Food Science IFSH Associate Director
Todd Diel
Manager, Academic Programs and Initiatives Adjunct Industry Professor, Food Science and Nutrition
Armand Paradis
Director Student & Industry Relations, Department of Food Science and Nutrition Adjunct Industry Professor, Food Science and Nutrition