FOOD, NUTRITION, AND SYSTEMS STUDIES

The Associate of Science in Food, Nutrition, and Systems Studies provides a comprehensive foundation in the sciences of food, nutrition, and sustainable systems. Students begin with a core curriculum that explores the biological, chemical, and social aspects of food and nutrition. This foundational knowledge supports a deeper understanding of how food systems, nutrition, and science are interconnected in modern society.

Students then choose from three specialized pathways:

• Food Science: Focuses on the scientific principles behind food processing, safety, and innovation, preparing students for roles in food technology, quality control, and product development. Aligns with Cal Poly SLO's Food Science entrance requirements.
• Nutritional Sciences: Emphasizes the role of nutrition in health and wellness, equipping students with knowledge in human metabolism, diet planning, and community nutrition, leading to careers in nutrition education, wellness, or further studies in dietetics. Aligns with Cal Poly SLO's Nutrition Science entrance requirements.
• Food Systems: Examines the broader food production and distribution networks, including sustainability, agriculture, and food policy, preparing students for careers in food systems management, policy analysis, or further education in sustainability fields. Provides a pathway for this vast, timely, critical field of study.

Graduates of this program are well-prepared to pursue a range of educational, then career opportunities in food and nutrition-related industries, public health, and transfer to a four-year institution to continue their studies. The degree’s flexibility allows students to focus on their area of interest while gaining essential interdisciplinary skills needed in today’s food and health landscapes. (This is a STEM degree that matches Cal Poly's entrance requirements for Food Science and Nutrition Science)

An Associate of Science in Food, Nutrition, and Systems Studies offers a variety of career options depending on the chosen specialized pathway:

1. Food Science Pathway. This specialization emphasizes food processing, safety, and innovation, preparing students for roles such as:

• Food Technologist: Working in the development, production, and safety of food products.
• Quality Control Analyst: Ensuring that food products meet safety and quality standards.
• Product Development Specialist: Innovating and developing new food products or improving existing ones.
• Food Safety Specialist: Monitoring and enforcing safety standards in food processing facilities.
• Food Production Manager: Overseeing the production process in food manufacturing companies.

This pathway also aligns with further education at a four-year institution, such as Cal Poly SLO, in food science.

2. Nutritional Sciences Pathway. This focuses on human metabolism, diet planning, and community nutrition, leading to careers like:

• Nutritionist: Advising individuals or groups on healthful eating habits and dietary plans.
• Dietitian (after additional certification): Providing medical nutrition therapy and dietary counseling in healthcare settings.
• Community Health Worker: Promoting health education and wellness programs in community settings.
• Wellness Coach: Helping individuals achieve personal health and fitness goals.
• Public Health Nutritionist: Working in public health organizations to design nutrition programs and policies.
• Health Educator: Developing and teaching nutrition and wellness programs.

Further education can lead to more specialized roles in dietetics, clinical nutrition, or research.

3. Food Systems Pathway. This pathway examines food production, distribution, sustainability, and policy, leading to careers such as:

• Food Systems Manager: Overseeing supply chains, ensuring the sustainability of food sources.
• Policy Analyst: Working on food and agriculture policy at governmental or non-governmental organizations.
• Sustainability Consultant: Advising companies on sustainable practices in agriculture and food production.
• Agricultural Manager: Managing farm operations or working in food production at a managerial level.
• Supply Chain Analyst: Working on the logistics and distribution of food products, focusing on sustainability and efficiency.
• Food Policy Advocate: Advocating for sustainable food systems and ethical practices in food production.

This pathway can also lead to further education in sustainability, environmental science, or agriculture. General Career Outlook: Graduates can pursue roles in various food-related industries, public health, wellness, community outreach, or transfer to a four-year program, then graduate programs, for more advanced study in these fields. Public sector jobs may include working for government agencies, NGOs, or international organizations focused on food security, sustainability, or public health. The interdisciplinary nature of this degree also helps develop skills in research, project management, communication, and problem-solving, all of which are valuable in today's food and health landscapes.

Learning Outcome(s):

1. Solve complex problems in food and nutrition by integrating interdisciplinary knowledge to address current challenges in food, nutrition, and sustainability, employing research, communication, and critical thinking skills to propose innovative solutions.
2. Ensure food safety and quality by applying food safety, quality control, and regulatory standards in food processing and production, preparing for roles in quality assurance and food technology.
3. Demonstrate nutritional knowledge by explaining the role of nutrition in human health and wellness, with the ability to design dietary plans and health interventions that promote individual and community well-being.
4. Analyze food systems and sustainability by evaluating food production and distribution systems with an emphasis on sustainability, including the social, environmental, and economic factors that influence food policy and practice.
5. Apply scientific principles by demonstrating a foundational understanding of the biological, chemical, and social sciences as they relate to food, nutrition, and sustainable systems, and applying this knowledge to real-world food and health contexts.