Food Science, Dietetics and Nutrition

California's fascination, some say obsession, with diet and nutrition has led to a quiet revolution in the field of Food Science, Dietetics and Nutrition: an increased emphasis on foods that are healthy and nutritious, as well as tasty. That interest has resulted in an increase in the significance of food science and nutrition/dietetics specialists, who translate their expertise in food composition and preparation into a growing career field.

Students pursuing the Food Science Dietetics and Nutrition career path program study:

• nutritional and dietary needs
• food preference and marketing
• food preparation
• food safety and sanitation
• work site operational procedures
• data and statistics

Students also learn employment and management skills for careers in dietetics, food and nutrition services; and food science and technology. Occupation-specific curriculum includes food nutrition and counseling; food technology, such as quality assurance, laboratory maintenance and inventory; and consumer evaluations of food products.

Because the food science field always has been and always will be competitive, the emerging trend show a need for people with knowledge of/experience in technology, food marketing experience, and product development in "niche" markets. Increasingly, the state's population will require food scientists and nutritional/dietary aides with knowledge of the special needs of seniors, as well as people who can work in institutional settings which service large groups of people.