University of Hawaii at Manoa

What you'll study

The programme combines core biological and chemical sciences with specialised nutrition and food science topics. You will study how nutrients affect human physiology, how foods are produced and preserved, and how to design interventions that improve population health. Coursework balances classroom lectures, laboratory practice and community-based learning.

• Core sciences: introductory biology, human anatomy & physiology, general and organic chemistry, biochemistry and introductory statistics.
• Nutrition fundamentals: nutrition across the life cycle, macronutrients and micronutrients, clinical nutrition, metabolism and nutritional assessment.
• Food science and safety: food composition, food microbiology, food processing and food safety regulations.
• Public and community nutrition: nutrition programme planning, nutrition education, programme evaluation and culturally appropriate interventions for diverse populations, including Pacific and Asian communities.
• Research and methods: research design, data analysis, critical appraisal of nutrition literature and a capstone or honours research project option.
• Applied experience: laboratory classes and practicum or field placements with community health organisations, schools or food service operations to develop professional skills.

The degree typically includes general education requirements plus upper-division major courses; students often tailor electives toward food policy, global nutrition, sustainability or preparatory coursework for supervised practice in dietetics.

Entry requirements

Admission is to the University of Hawaii at Mānoa with selection into the Nutrition Sciences major following university entry or through internal major application processes. Typical expectations include:

• High school diploma or recognised secondary qualification.
• Strong academic record with particular strength in sciences and mathematics; preparatory courses in biology, chemistry and algebra are recommended.
• Successful completion of university general education admissions requirements; some programmes expect completion of first-year science and math courses before formal acceptance into upper-division major coursework.
• For international applicants, proof of English language proficiency through recognised tests or exemptions accepted by the university.
• Some practical experience, volunteer work or interest in community health, food service or research is beneficial for competitive internal admission and placement into practicum opportunities.

Specific GPA thresholds, prerequisite courses and internal application deadlines are set by the university and the College of Tropical Agriculture and Human Resources; applicants should check the department web pages or contact admissions for the most current requirements.

Career prospects

Graduates of Nutrition Sciences are prepared for a range of careers in health and food-related sectors. Common pathways include:

• Progression to supervised practice and credentialing to become a registered dietitian or dietitian nutritionist (additional post‑graduate supervised practice and licensing/registration are required in many jurisdictions).
• Community and public health nutrition roles, including programme planning, education and policy work with government and non-profit organisations.
• Positions in the food industry such as product development, quality assurance, food safety and regulatory affairs.
• Wellness and corporate nutrition roles, nutrition coaching and health promotion within clinical or private settings.
• Research assistantships or technical roles in academic, clinical or applied research settings; the degree also provides a foundation for graduate study (master’s and PhD) in nutrition, public health, food science or related disciplines.

Alumni work across the Hawaiian Islands and the broader Pacific region, where expertise in culturally informed nutrition is particularly valued.

Why study at University of Hawaii at Mānoa

Studying Nutrition Sciences at the University of Hawaii at Mānoa offers a distinctive Pacific-focused perspective on food systems, traditional diets and public health. The university’s location provides direct access to a rich diversity of food cultures, local agricultural research and community partnerships across the islands.

• Regional relevance: opportunities to engage with nutrition issues specific to Pacific Island and Asian-American communities and to work on culturally appropriate interventions.
• Research and facilities: access to on-campus laboratories, field sites and faculty involved in nutrition, food science and agricultural research within the College of Tropical Agriculture and Human Resources.
• Experiential learning: practicum and community outreach placements with local health departments, schools, farms and food businesses across the state.
• Multicultural environment: a learning community shaped by indigenous, Asian and Pacific perspectives on food, health and sustainability.

Prospective students who seek a science-based nutrition degree with strong ties to community practice and regional food systems will find the programme at Mānoa a well-suited foundation for professional and academic advancement.