Food and Nutrition
The undergraduate major in Food and Nutrition offers a major in the study of food and nutrition. Students choose to focus their course work within one of the following options: nutrition science or dietetics.
Graduates will receive a Bachelor of Science in Food and Nutrition.Students in the nutrition science option are prepared to apply to medical (allopathic or osteopathic), dental, or graduate school studying nutrition, biochemistry, or a similar topic. Students in the dietetics option most often attend graduate school and complete a dietetic internship to become a registered dietetian. The dietetics option at Montana State University-Bozeman is accredited as a Didactic Program in Dietetics by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. Read more about the dietetics option here.
In addition to the full infrastructure of a land-grant university (such as a state-of-the-art greenhouse, labs, and kitchen space), students work with sites on and off campus, including:
- Towne’s Harvest Garden, a five-acre diversified vegetable and educational research farm
- Buffalo Nations Food System Initiative (BNFSI), an Indigenous-led program that builds collective, collaborative, and proactive capacity for Indigenous food sovereignty
- Bounty of the Bridgers, a campus food pantry
- Food Product Development Lab, a research lab consulting on product innovations and market testing for food businesses
Students studying Food and Nutrition may be interested in joining the Montana Student Dietetics Association, a club that strives to enrich the well-being of students with a common interest in food and nutrition.
Advising
Jessi Peterson, MS, RD, LN, CDCES
Food and Nutrition Program Lead, Junior/Senior Food and Nutrition Advisor
Instructor, Director of Didactic Program in Dietetics
Nutrition Assessment/Counsel, Medical Nutrition Therapy II, Capstone for Dietetics
Cailyn Gillis
Freshman/Sophomore Food and Nutrition Advisor
Food Fundamentals Lab, Nutrition and Society
Faculty
Jill Falcon Ramaker, PhD
Assistant Professor
Director, Buffalo Nations Food System Initiative
Wan-Yuan Kuo, PhD
Associate Professor
Director, Food Product Development Lab
Mary Miles, PhD
Professor
Associate Dean of Research, Exercise and Nutrition Sciences PhD Program Lead
Instructors
Amaia Sangroniz
Sustainable Food and Bioenergy Systems Advisor
Janet Gamble, MTeach, RDN
Basic Human Nutrition, Nutrition and Society
Jessica Venhuizen
Basic Human Nutrition, Macronutrient Metabolism, Micronutrient Metabolism
Jessy Griffel
Basic Human Nutrition, Medical Nutrition Therapy I
Alexander Hrabovsky
Practicum: Quantity Foods Production and Management
Sara Jay
Basic Human Nutrition
