Food & Environmental Nutrition, BS

Bachelor of Science in Food and Environmental Nutrition (H40112BST)

More on the Food and Environmental Nutrition major

Program Description

Students obtaining a Bachelor of Science degree in Food and Environmental Nutrition will qualify for the food industry in food marketing, entrepreneurship, and food product design. This major creates professionals to provide the expertise to meet the challenges of the food industry. Employment is generally with food manufacturers and related businesses with an emphasis on marketing and the consumer. Students must meet the requirements to be admitted to the College of Health and Human Sciences. the School of Exercise and Nutrition Sciences, and the Food and Environmental Nutrition program.

Requirements for Admission

Students need to meet the first year requirements with a 3.0 GPA and a C or better for all courses.

Food and Environmental Nutrition Association (FENA)

The University of Akron Food and Environmental Nutrition Association is open to all interested undergraduate and graduate students at the University. The purpose of this organization is to introduce students to career opportunities in the food industry through plant tours, professional panels, and lively discussion about new technologies in the food industry. Contact the faculty advisor (330-972-8842), watch the FENA bulletin board for meeting notices, and/or talk to one of the student officers for more information. New officers are elected yearly, and names are posted on the FENA bulletin board.


  • If courses are taken out of the recommended sequence, graduation may be delayed.
  • If General Organic Biochemistry classes were completed more than 5 years ago, please contact the School of Exercise and Nutrition Sciences for additional evaluation.
  • To progress in FEN, the student must have a minimum GPA of 3.0 and have a C (2.00) or better in all of the prerequisite courses, which includes all of the courses listed in the first year on the curriculum guide.
  • Once dropped, students will not be permitted to re-enter the FEN program.


Scholarships are available from various sources (including the School of Exercise and Nutrition Sciences and The Institute of Food Technologists) throughout the school year. Information regarding scholarships is posted on the Nutrition Center bulletin board in Schrank Hall South. Deadlines for applications will vary; it is the student's responsibility to:

  1. request application forms,
  2. request letters of recommendation from the faculty if required, forms are generally available at the front desk, and
  3. mail all materials to be received before the posted deadline dates.

Employment Opportunities

The objective of the major is to provide a degree where graduates qualify for the food industry including food marketing, entrepreneurship, food product design and development, food regulation, food promotion, brand development, community agriculture, and quality assurance/quality control.

Career Center

Seniors should register with the Career Center (, keeping their addresses updated after graduation (no fee). Job opportunities and employer literature are also available in the Nutrition Center.

The following information has official approval of The School of Exercise and Nutrition Sciences and The College of Health and Human Sciences, but is intended only as a supplemental guide. Official degree requirements are established at the time of transfer and admission to the degree-granting college. Students should refer to the Degree Progress Report (DPR) which is definitive for graduation requirements. Completion of this degree within the identified time frame below is contingent upon many factors, including but not limited to: class availability, total number of required credits, work schedule, finances, family, course drops/withdrawals, successfully passing courses, prerequisites, among others. The transfer process is completed through an appointment with your academic advisor. 



General Education Requirements *21
Core Courses39
Other Required Courses61
Total Hours121

Several courses required for the major also satisfy General Education requirements. The University minimum of 36 credits are required for General Education and credit for these courses will apply to multiple requirements. 

General Education Courses

Students pursuing a bachelor’s degree must complete the following General Education coursework. Diversity courses may also fulfill major or Breadth of Knowledge requirements. Integrated and Applied Learning courses may also fulfill requirements in the major.
Academic Foundations12
Mathematics, Statistics and Logic: 3 credit hours
Speaking: 3 credit hours
Writing: 6 credit hours
Breadth of Knowledge 22
Arts/Humanities: 9 credit hours
Natural Sciences: 7 credit hours
Social Sciences: 6 credit hours
Domestic Diversity
Global Diversity
Integrated and Applied Learning2
Select one class from one of the following subcategories:
Complex Issues Facing Society
Review the General Education Requirements page for detailed course listings.
Total Hours36

Core Courses

NUTR:120Career Decisions in Nutrition1
NUTR:133Nutrition Fundamentals3
NUTR:250Food Science Lecture3
NUTR:251Food Science Lab1
NUTR:310Food Systems Management I4
NUTR:314Food Systems I Field Experience2
NUTR:321Experimental Foods3
NUTR:400Nutrition Education Skills with the General Public3
NUTR:412Introduction to Regulatory Affairs3
NUTR:340Meal Management3
NUTR:426Human Nutrition3
NUTR:447Senior Seminar1
NUTR:470Food Industry: Analysis & Field Study3
NUTR:474Cultural Dimensions of Food3
NUTR:476Developments in Food Science3
Total Hours39

Other Required Courses 

BIOL:130Principles of Microbiology3
ANAT:206Applied Human Anatomy & Physiology I3
ANAT:210Applied Human Anatomy & Physiology Lab I1
ANAT:207Applied Human Anatomy & Physiology II3
ANAT:211Applied Human Anatomy & Physiology Lab II1
ECON:200Principles of Microeconomics3
CHEM:114Introduction to General, Organic & Biochemistry (Lecture)4
CHEM:115Introduction to General, Organic & Biochemistry (Laboratory)1
ENGL:111English Composition I3
ENGL:222Technical Report Writing3
STAT:260Basic Statistics3
PHIL:120Introduction to Ethics3
PSYC:100Introduction to Psychology3
SOCIO:100Introduction to Sociology3
ACCT:201Accounting Principles I3
ENTRE:201Introduction to Entrepreneurship3
MGMT:201Management: Principles & Concepts3
MKTG:205Marketing Principles3
MKTG:355Consumer Behavior3
MKTG:440Brand Management3
FPL:200Foundations of Personal Finance3
COMM:105Introduction to Public Speaking3
or COMM:106 Effective Oral Communication
Total Hours61

Recommended Sequence

Plan of Study Grid
1st Year
Fall SemesterHours
CHEM:114 Introduction to General, Organic & Biochemistry (Lecture) 1 4
CHEM:115 Introduction to General, Organic & Biochemistry (Laboratory) 1 1
ENGL:111 English Composition I 1 3
STAT:260 Basic Statistics 1 3
SOCIO:100 Introduction to Sociology 1 3
NUTR:120 Career Decisions in Nutrition 1 1
Spring Semester
BIOL:130 Principles of Microbiology 1 3
FPL:200 Foundations of Personal Finance 3
ENGL:222 Technical Report Writing 1 3
Introduction to Public Speaking 1
or Effective Oral Communication
NUTR:133 Nutrition Fundamentals 1 3
2nd Year
Fall Semester
ANAT:206 Applied Human Anatomy & Physiology I 3
ANAT:210 Applied Human Anatomy & Physiology Lab I 1
PSYC:100 Introduction to Psychology 3
NUTR:250 Food Science Lecture 3
NUTR:251 Food Science Lab 1
Arts/Humanities Requirement 3
Spring Semester
ANAT:207 Applied Human Anatomy & Physiology II 3
ANAT:211 Applied Human Anatomy & Physiology Lab II 1
PHIL:120 Introduction to Ethics 3
ACCT:201 Accounting Principles I 2 3
ACCT:201 Accounting Principles I 3
Arts Requirement 3
3rd Year
Fall Semester
NUTR:310 Food Systems Management I 4
NUTR:314 Food Systems I Field Experience 2
NUTR:400 Nutrition Education Skills with the General Public 3
NUTR:426 Human Nutrition 3
ECON:200 Principles of Microeconomics 3
Spring Semester
MGMT:201 Management: Principles & Concepts 3
MKTG:205 Marketing Principles 3
NUTR:321 Experimental Foods 3
NUTR:340 Meal Management 3
NUTR:470 Food Industry: Analysis & Field Study 3
4th Year
Fall Semester
MKTG:355 Consumer Behavior 3
NUTR:412 Introduction to Regulatory Affairs 3
NUTR:474 Cultural Dimensions of Food 3
NUTR:476 Developments in Food Science 3
Elective 4 3
Spring Semester
NUTR:447 Senior Seminar 1
MKTG:440 Brand Management 3
Complex Issues Requirement 3
Global Diversity Requirement 3
Elective 4 3
Elective 4 3
 Total Hours121

Preadmission courses: A grade of C or higher is required. A minimum combined 3.0 GPA is required.


COMM:211 Essentials of Financial Accounting and COMM:212 Basic Accounting II may be substituted for ACCT:201.


A $35.00 fee for Liability Insurance is collected as part of course fees and provides you with required malpractice coverage.


A student in the FEN program will complete 9 credit hours of electives. Recommended Electives:

  •  MATH:221 Analytic Geometry-Calculus I
  • ​ BIOL:106 Exploring Biology
  •  BLAW:220 Legal & Social Environment of Business
  •  ANTH:320 The Anthropology of Food
  •  CHEM:263 Organic Chemistry Lecture I
  •  PHED:211 First Aid & Cardiopulmonary Resuscitation

A Business Administration Minor for Non-Business Majors is incorporated in this program. Student will need to contact a Business advisor to include the minor in their DPR.

Alert: By the end of your first 48 credit hours attempted, you should have completed your General Education English, Math, and Oral Communication (Speech) requirements.