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The nutrition and food science programme integrates the disciplines of chemistry, microbiology, nutrition, health, product development, processing, safety and quality to prepare qualified graduates for food and nutrition-related careers in industry, government, and academia. Students will learn from a team of motivated, supportive and experienced nutrition and food science faculty to prepare you to be successful in your professional career. A minimum of 32 credits is required to graduate from the program, and students may choose to do thesis research, a capstone project, or food industry internship.