Department of Nutrition, Food Science and Packaging

Office: Central Class Building 200
Telephone: 408-924-3100
Email: nufs-info-group@sjsu.edu
Website: www.sjsu.edu/nufspkg

Professors
Kasuen Mauldin
Ashwini R. Wagle, Chair

Associate Professors
Xi Feng
John Gieng
Giselle Pignotti
Adrianne Widaman

Assistant Professors
Jacqueline Bergman
Susan Chen
Edmund Tang
Mi Zhou

Overview

Nutritionists, food scientists, dietitians, foodservice and packaging professionals. The Department of Nutrition, Food Science and Packaging trains graduates for rewarding careers in settings as diverse as community organizations, educational institutions, hospitals, nutrition and research laboratories, corporations and government agencies. The first nutrition department in the CSU system, our department traces its roots to 1911. We currently offer a master’s degree in nutritional science, and two undergraduate degrees in the field: a BS degree in nutritional science with three concentrations: dietetics; applied nutrition and food sciences; and food management, and a BS degree in packaging. Students can complete a combined BS + MS through the SAGE Scholars program in all three concentrations in the nutritional science and packaging programs. Our dietetics program is accredited by the Academy of Nutrition and Dietetics (AND) and the Accreditation Council for Education in Nutrition and Dietetics (ACEND) qualifying our students to apply for ACEND accredited internships and to work toward becoming registered dietitians.

Hear more about the department and its programs from faculty, students and employers in these videos:

Programs

Undergraduate Major(s)

Undergraduate Minor(s)

Master(s)

Nutritional Science, MS

Spartan Accelerated Graduate Education (SAGE) Scholars

Spartan Accelerated Graduate Education (SAGE) Programs programs are combined bachelor’s and master’s programs at SJSU (per University Policy F19-1). Sometimes they may also satisfy the requirements for a credential. Students in these programs pursue a bachelor’s and master’s degree simultaneously. These program allow students to earn graduate credit while in their junior and/or senior year, reducing the number of semesters required for completion of a master’s degree.

Courses

Nutrition and Food Science

Packaging