Nutritional sciences is the study of the biochemical and physiological basis of how diet impacts health and disease. Students explore a variety of biological concepts including biochemistry, genetics, microbiology, kinesiology, community nutrition, and epidemiology to understand how nutrients in food affect the body.

Students can tailor their studies by selecting from more than 20 courses covering a wide variety of topics, including, microbiology, genetics, obesity, metabolism, kinesiology and sports nutrition, as well as ethics of public health, global health, community nutrition, and cultural aspects of food. Many students supplement their studies outside of the classroom by contributing to research in a university lab or volunteering in the community.

With an emphasis on human health, the program prepares students for health and research careers in a variety of settings, including healthcare, education, corporate wellness, sports nutrition, government agencies, food companies, or pharmaceuticals.

Learn through hands-on, real-world experience

In the classroom, students apply what they learn to real-world cases and approach nutritional health as they would in a clinical setting. Some courses also include field experiences or community-based learning experiences.

Because of the emphasis on biological sciences, many students choose to join a professor’s research lab and may earn credit for their work within the lab. Students also have opportunities for community service internships under the guidance of a faculty member.

Build community and networks

The Dietetics and Nutrition Club (DNC) is a registered student organization open to undergraduate and graduate students. The club offers a variety of opportunities for members to engage in networking events, participate in volunteer and community outreach opportunities, and learn about the field of nutrition and the dietetics profession.

Customize a path of study

With nearly 20 elective courses available in the third and fourth years of the program, students can plan their coursework to best fit their professional goals and explore scientific principles of greatest interest to them.

Students may participate in the college’s Honors in Research program. Many students enhance their major by participating in a certificate program such as the Biology Core Curriculum Honors (Biocore) Certificate.

Make a strong start

First-year seminar courses help students maximize their education, develop professional skills, and make informed decisions about their classes, internships, and career paths.

Gain global perspective

Several courses emphasize global health and world nutrition. Many students pair a major in Nutritional Sciences with the Global Health Certificate, which includes a field experience/internship focused on a health-related topic of global importance. Students can explore studying abroad as a Nutritional Sciences major by utilizing the Nutritional Sciences Major Advising Page. Students work with their advisor and the CALS study abroad office to identify appropriate programs.  

How to Get in

Prospective UW-Madison Students

All prospective UW–Madison students must apply through the Office of Admissions and Recruitment.

Students interested in this major should select it as the first choice major on their UW–Madison application. Admitted students who enroll at UW-Madison and attend Student Orientation, Advising, and Registration (SOAR) with the College of Agricultural and Life Sciences have the option to declare this major at SOAR. More information is available here.

University Requirements

All undergraduate students must complete both the following Core General Education (Core GenEd) and University Degree and Quality of Work requirements. The requirements below apply to students whose first term at UW-Madison or whose earliest post-high school college attendance at any institution is Summer 2026 or later. 

Students whose first term at UW-Madison or whose earliest post-high school college attendance at any institution occurred before Summer 2026 should refer to the archived Guide for the requirements that apply to them.

Core General Education (Core GenEd) Requirements

For more information see [this url].

University Degree and Quality of Work Requirements

All undergraduate degree recipients must complete the following minimum requirements. Requirements for some programs will exceed these requirements; see program requirements for additional information.

College of Agricultural and Life Sciences Requirements

In addition to the University General Education Requirements, all undergraduate students in CALS must satisfy a set of college and major requirements. Courses may not double count within university requirements (General Education and Breadth) or within college requirements (First-Year Seminar, International Studies, Science, and Capstone), but courses counted toward university requirements may also be used to satisfy a college and/or a major requirement; similarly, courses counted toward college requirements may also be used to satisfy a university and/or a major requirement.

College Requirements for all CALS BS Degree Programs

Major Requirements

¹

Consult advisor about combining MICROBIO 303 with MICROBIO 102.

²

If the Biocore sequence is taken to fulfill the first biology requirement, it must be taken to fulfill the second biology requirement.

³

These courses are taught primarily to graduate students. Permission to enroll from instructor may be required.

⁴

Note that for NUTR SCI 681/NUTR SCI 682 (Senior Honors Thesis) and NUTR SCI 691/NUTR SCI 692 (Senior Thesis), both courses in the sequence must be completed in order to earn a grade.

⁵

May count up to 6 credits of NUTR SCI 699 Special Problems towards the electives requirement.

⁶

Consult advisor regarding the possibility of completing NUTR SCI 699 Special Problems for capstone.

Recommended Nutritional Science Electives

Learning Outcomes

1. Obtains and can articulate specialized knowledge in the field of nutritional sciences and dietetics along with an education broad enough to meet the challenges of future careers and opportunities.
2. Obtains and can articulate foundational knowledge in areas relevant to the field of nutrition and dietetics.
3. Communicates complex ideas in a clear and understandable manner through both written and oral presentations.
4. Demonstrates quantitative literacy in math and statistics relevant to nutritional sciences and dietetics.
5. Demonstrates the ability to think critically and creatively, to synthesize, analyze, and integrate ideas for decision making and problem solving.
6. Develops the skills for life-­long learning and is capable of locating, interpreting, and critically evaluating professional literature and current research.
7. Develops a global perspective and an appreciation for the interdependencies among individuals and their workplaces, communities, environments, and world; and an understanding of the interrelationships between science and society.
8. Develops a respect for truth, a tolerance for diverse views, and a strong sense of personal and professional ethics.

Four-Year Plan

Sample Nutritional Sciences Four-Year Plan

Students must complete at least 120 total credits to be eligible for graduation.

¹

In order to take CHEM 103/CHEM 104 or CHEM 109, students must have a suitable math placement score or completion of MATH 112, MATH 114, MATH 221, or equivalent. 

²

MATH course dependent on placement score and transfer credit evaluation. 

³

BIOLOGY/​BOTANY/​ZOOLOGY  151 & BIOLOGY/​BOTANY/​ZOOLOGY  152 fulfills the COMM B requirement. 

⁴

BIOCORE 381/BIOCORE 382, BIOCORE 383/BIOCORE 384, BIOCORE 485/BIOCORE 486, BIOCORE 587 also accepted.

⁵

Select 6 credits from major elective options.

Advising and Careers

Advising

Students are assigned a professional advisor who assists them with building their personalized Wisconsin Experience — including a strong curriculum to match student interests — and provides advising on career paths including graduate school or pursuing advanced degrees in the health sciences.

Professors provide mentorship to students in the program through work on faculty-led research, including learning research paper- and grant-writing skills, communicating about scientific concepts, and presenting research results to different audiences.

Career Opportunities

Graduates of the program are working as physicians, scientists, physician assistants, nutrition product developers, food service directors, nutrition educators, wellness directors, and professors; and have a wide range of employers, including hospitals, clinics, nursing homes, school districts, food companies, universities, grocery stores, and non-profit organizations.

Alumni are recognized for their skills in healthcare, leadership, clinical research, communication, critical thinking, and problem-solving.

Wisconsin Experience

Research Experience

Undergraduate students have the opportunity to take for-credit and not-for-credit hours in labs to participate in research and learn additional lab skills. Faculty-led research programs inform the scientific understanding of nutrition’s role in health. Students can work with internationally recognized researchers who study metabolism, genetics, genomics, physiology, and nutritional management of diseases including phenylketonuria (PKU), cystic fibrosis, and diabetes.

Global Engagement

Faculty and students in the program have many connections with global activities. The UW Mobile Clinic and Health Care in Uganda study abroad program provides students an opportunity to visit Uganda and learn about nutrition and public health. The Village Health Project student organization grew out of students traveling to Uganda on UW–Madison programs and supports ongoing public health projects in the region.

Student Organizations

The Dietetics and Nutrition Club (DNC), open to undergraduate and graduate students, hosts biweekly evening meetings featuring speakers on many topics related to nutrition. The group also assists students in finding volunteer and job opportunities in the field of nutrition.

Volunteer Activities

Students volunteer through many different programs in the community. Examples include:

• Volunteering at UW Hospitals and Clinics or other local hospitals to gain experience in patient care
• Joining the student organization Slow Food UW, a group that hosts dinners in the Madison community
• Addressing food insecurity through student groups including Food Justice Collective, Campus Food Shed, UW Frozen Meals program, Open Seat food pantry, Food Recovery Network-Madison Chapter, F.H. King: Students for Sustainable Agriculture; and Madison-area food pantries such as Madison Community Fridges

The Dietetics and Nutrition Club also offers volunteer opportunities.

Internships

Students may obtain academic credit along with community-based engagement by creating their own internship under the supervision of a faculty member.

Resources and Scholarships

The Department of Food and Nutritional Sciences awards tens of thousands of dollars in scholarship funds for students each year and Nutritional Sciences students are also eligible for scholarships in the College of Agricultural and Life Sciences.

Students in the College of Agricultural and Life Sciences receive more than $1.25 million in scholarships annually. Learn more about college scholarships.