The Bachelor of Science in Nutrition Science at the College of Agricultural and Environmental Sciences, UC Davis, provides a robust scientific foundation in the biochemical, physiological, and societal aspects of food consumption and utilization. Students complete foundational courses in biology, chemistry, calculus, and social sciences before choosing one of two specialization paths: Nutritional Biology (focusing on biochemistry, physiology, and toxicology) or Nutrition in Public Health (focusing on social and health-related sciences). The program covers nutrient metabolism, diet-disease relationships, food security, and nutrition policy. It prepares graduates for careers or advanced study in areas such as clinical nutrition, public health, laboratory research, food and nutrition science, dietetics, medicine, and related health fields. Notably, students on the clinical nutrition track are eligible for accredited internships leading to the Registered Dietitian credential.