The Bachelor of Science in Nutritional Science with a concentration in Applied Nutrition and Food Sciences, offered by the Department of Nutrition, Food Science and Packaging, provides students with the education and background needed to gain employment in settings as diverse as community organizations, educational institutions, hospitals, health and fitness, nutrition and research laboratories, corporations and government agencies. The course plan emphasizes providing a scientific foundation in introductory chemistry, bacteriology and human physiology. Support courses in psychology, statistics and economics also provide a strong background. Numerous courses in nutrition education, health in multicultural populations, community nutrition, food science, epidemiology, food safety and sanitation, cultural aspects of food, as well as nutrition, provide the industry-focused education needed for the graduates to succeed in their careers. Students complete a field experience course planned for a higher level of work responsibilities with enrollment as a senior for 90 hours. A carefully prepared multi-year program of study will ensure an appropriate sequencing of required courses and students should seek early and frequent advice from departmental advisors.