Issues of sustainability and the environment, adequate food supply for the future, growing rates of hunger, malnutrition, and food insecurity, all set against the backdrop of increasingly knowledgeable and demanding consumers in both international and local markets are among the many challenges that are confronting the globalizing food system in the 21st century. This program is designed to provide tomorrow’s leaders with the skills and knowledge they will need to manage these challenges and to foster the creation of a sustainable food system locally and globally. Students will gain a holistic knowledge base, enriched with practical training and experiences, to prepare them for careers in the food systems field, including:
- Food service and management
- Supply chain management and alternative distribution, such as farm-to-school/institution networks
- Food policy
- Food education and outreach
- Food production and processing
- Retail and wholesale
- International development
- Community and non-profit organizations
This concentration can also serve as the first part of an accelerated BS/MS program. Contact nufs@montclair.edu for more information about this option.
For details about this program, including program description, admission requirements, and contact information, click here.
Degree Requirements Overview
Course List
| Code |
Title |
Credits |
| 1 |
| 21-24 |
| 49 |
| 49-46 |
| Total Credits | 120 |
Major Requirements
Course List | Code | Title | Credits |
| NUFD 130 | Introduction to Nutrition and Food Science Profession | 1 |
| NUFD 150 | Food Composition and Scientific Preparation | 3 |
| NUFD 153 | Dynamics of Food and Society | 3 |
| NUFD 192 | Nutrition with Laboratory | 4 |
| NUFD 240 | Sanitation Management and Food Microbiology: Certification | 1 |
| NUFD 404 | Introduction to Research | 3 |
| 53 |
| Total Credits | 68 |
Sustainable Food Systems Concentration
Course List
| Code |
Title |
Credits |
| NUFD 299 | Professional Development for Careers in Nutrition, Food Science and Wellness | 3 |
| NUFD 376 | Quantity Food Purchasing and Production | 3 |
| NUFD 409 | Internship in Nutrition and Food Science | 3 |
| NUFD 452 | Organization and Management of Foodservice Systems | 3 |
| NUFD 476 | Food Ethics, Sustainability and Alternatives | 3 |
| NUFD 492 | Food Systems and Agribusiness Issues | 3 |
| 6 |
| International Cultures and Cuisines | |
| Catering and Banquet Management | |
| Edible Innovations: Emerging Food Technologies | |
| Fundamentals of Healthy Cuisine | |
| Quantity Food Applications | |
| 3 |
| Food in World History | |
| Gender in Food and Nutrition Issues | |
| Urban Agriculture and Sustainable Food Systems | |
| Special Topics in Nutrition and Food Science | |
| Concepts of the Sommelier | |
| CHEM 113 | Fundamentals of Chemistry | 4 |
| STAT 109 | Statistics | 3 |
| Total Credits | 34 |
New Student Seminar
Course List | Code | Title | Credits |
| |
| 1 |
| Pathways to Success | |
| Freshman Seminar in Chemistry | |
| First Year Seminar | |
| Adult Academic Success Seminar | |
| New Student Seminar | |
| Freshman Seminar in Health and Physical Education | |
| Pathways to Adult Learning | |
| New Student Seminar | |
| New Student Experience for Mathematical Sciences | |
| Freshman Seminar for Music Majors | |
| Introduction to Nursing | |
| Freshman Seminar in Political Science and Law | |
SEEDS General Education Requirements
Click here for a list of courses that fulfill the SEEDS requirements.
Course List | Code | Title | Credits |
| 3 |
| 3 |
| 3 |
| |
| 3 |
| 3-6 |
| 6 |
| |
| |
| Total Credits | 21-24 |
Recommended Roadmap to Program of Study Completion
This recommended degree plan is provided as an outline for students to follow in order to complete their program of study requirements within four years and 120 credits. This plan is a recommendation and must be used in consultation with their academic advisor. Important note: Students should be aware this plan assumes no pre-requisite coursework is required. If pre-requisite coursework is needed, students may have additional requirements to fulfill which do not appear on the plan.
| First Year |
|---|
| Fall | Credits | Spring | Credits |
|---|
| New Student Seminar | 1 | NUFD 153 (Fulfills SEEDS: Exploration 1 – Analyzing Cultures and Societies) | 3 |
| SEEDS: Effective Writing I | 3 | NUFD 192 (Fulfills SEEDS: Exploration 2 - Scientific Reasoning) | 4 |
| NUFD 130 | 1 | STAT 109 (Fulfills SEEDS: Quantitative Reasoning) | 3 |
| NUFD 150 | 3 | Free Elective | 3 |
| CHEM 113 | 4 | Free Elective | 2 |
| Free Elective | 3 | |
| | 15 | | 15 |
| Second Year |
|---|
| Fall | Credits | Spring | Credits |
|---|
| SEEDS: Interactive Communication | 3 | SEEDS: World Language 1 | 3 |
| SEEDS: Effective Writing II | 3 | SEEDS: Political and Civic Life | 3 |
| NUFD 240 | 1 | SEEDS: Exploration 3 | 3 |
| Free Elective | 4 | Free Elective | 3 |
| Free Elective | 4 | Free Elective | 3 |
| | 15 | | 15 |
| Third Year |
|---|
| Fall | Credits | Spring | Credits |
|---|
| SEEDS: Exploration 4 | 3 | SEEDS: World Language 2 | 3 |
| NUFD 299 | 3 | NUFD 452 | 3 |
| NUFD 376 | 3 | Required Elective course | 3 |
| Free Elective | 3 | Free Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| | 15 | | 15 |
| Fourth Year |
|---|
| Fall | Credits | Spring | Credits |
|---|
| NUFD 404 | 3 | NUFD 409 | 3 |
| NUFD 492 | 3 | NUFD 476 | 3 |
| Culinary Laboratory Elective | 3 | Culinary Laboratory Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| Free Elective | 3 | Free Elective | 3 |
| | 15 | | 15 |
| Total Credits 120 |
