Chapman University

What you'll study

The Nutrition Sciences degree emphasises the scientific foundations of human nutrition alongside practical skills in food analysis, counselling and public health. The curriculum typically combines general education requirements with core and elective modules, laboratory work and a culminating research or practicum experience.

• Core science modules: introductory biology, human anatomy and physiology, general and organic chemistry, biochemistry and cellular metabolism that underpin nutrient function.
• Nutrition-specific modules: fundamentals of nutrition, lifecycle nutrition (maternal, infant, adolescent and ageing), clinical nutrition and medical nutrition therapy principles.
• Food and laboratory skills: food chemistry, food safety and sanitation, sensory analysis, nutrient analysis techniques and laboratory practicum in food/nutrition labs.
• Public and community nutrition: nutrition education, community programme planning, epidemiology basics and approaches to population health and behaviour change.
• Research and quantitative skills: statistics for the life sciences, research methods, data analysis and a senior capstone project or independent research with faculty mentorship.
• Practical experience: supervised fieldwork or internships in clinical, community or industry settings to develop professional competencies and applied experience.
• Electives and interdisciplinary options: courses in psychology, business, public policy or sustainability to support careers in health promotion, food product development or entrepreneurship.

Entry requirements

Applicants are expected to hold a high school diploma or its international equivalent with a solid academic record. Admissions decisions take into account overall academic performance, preparation in science and mathematics, and evidence of motivation for the field.

• Academic preparation: recommended prior coursework in biology, chemistry and mathematics; strong performance in these subjects strengthens an application.
• Standard application materials: completed application form, personal statement or essay outlining interest in nutrition sciences, and official academic transcripts. Letters of recommendation may be requested.
• Additional indicators: relevant extracurricular experience (volunteering in health settings, community nutrition projects, laboratory work) and demonstrated communication skills are advantageous.
• Testing: Chapman’s policy on standardised tests can vary; applicants should consult the university for current testing requirements or waivers.

Career prospects

Graduates with a Bachelor’s in Nutrition Sciences pursue a range of career pathways in healthcare, community services, industry and research, or continue to graduate-level professional training.

• Clinical and allied health roles: work as nutrition support staff, health educators or in clinical settings under supervision; many graduates continue to graduate study or supervised practice to qualify as registered dietitians/nutritionists.
• Public and community nutrition: positions in public health agencies, non-profit organisations, school meal programmes and community outreach delivering nutrition education and policy implementation.
• Food industry and product development: roles in food safety, quality assurance, product formulation, regulatory affairs and consumer health communication for food companies and start-ups.
• Research and laboratory careers: entry-level research assistant positions in academic, clinical or commercial laboratories, or progression to graduate research degrees (MSc, PhD) in nutrition or related biomedical sciences.
• Entrepreneurship and business: opportunities in wellness coaching, nutrition consulting, health communications, and roles combining business and nutrition expertise.

Why study at Chapman University

Chapman University offers a personalised learning environment with small class sizes and accessible faculty, which benefits students in laboratory-based and client-facing components of nutrition education. The university’s location provides proximity to a wide range of healthcare facilities, community organisations and food industry employers for internships and applied placements.

• Hands-on learning: emphasis on laboratory courses, practicum placements and an undergraduate capstone or research project to build practical skills and professional competencies.
• Faculty mentorship: opportunities to work closely with faculty on research projects and community initiatives, supporting preparation for graduate study or careers.
• Interdisciplinary opportunities: ability to combine nutrition studies with complementary fields such as business, psychology or public health to broaden career options.
• Career support: access to university career services, alumni networks and local employer connections that help students secure internships and graduate positions.