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Nutrition Science Department

Discover Your Passion

Our exciting programs offer more than just the basics – we train highly competent registered dieticians and leaders in nutrition research that will change the diet and nutrition landscape. Let us show you how.

Nutrition Sciences Department

The Department of Nutrition Sciences at Drexel University is paving the way for future researchers and registered dietitians. Our Bacehelors of Science, Masters and PhD programs prepare students to work in a variety of careers that span the gamut from community work and clinical practice to cutting edge research.

This is a particularly exciting time for nutritionists since so many individuals are taking responsibility for maintaining and enhancing their health. We are committed to the discovery of new information about the relationships between diet, physical activity, health and disease and the application of such knowledge to individuals, communities and entire populations.

In September 2011, the Department of Nutrition Sciences, Drexel Recreation Center and University Wellness collaboratively formed the Drexel Center for Integrated Nutrition & Performance (CINP), with the mission of providing evidence-based nutrition advice to the Drexel Community and the greater Philadelphia area. The Center offers year-long internships for selected undergraduate and graduate students from the Department of Nutrition Sciences. This provides exceptional hands-on experience that prepares students for application to practice programs, employment opportunities and graduate programs.


The following programs are offered through the Department of Nutrition Sciences. Please contact us or plan to visit us if we can provide further information about opportunities in this important discipline that bridges the basic and applied sciences.

Bachelor of Science in Nutrition and Foods
An important component of healthcare, dietetics involves helping people meet their nutritional needs through diet counseling and nutrition support.

Master of Science in Human Nutrition
If you have a desire to promote optimal wellness for people of all ages through better nutrition and become a registered dietitian, this may be of interest to you.

PhD in Nutrition Sciences
An innovative PhD program that positions graduates as unique PhD-educated nutritionists.

Minor in Nutrition and Foods

The Individualized Supervised Practice Pathway (ISPP)
An ACEND approved program allowing students who have graduated from a DPD program to complete the 1,200 hours of supervised practice necessary to complete the path to registration.

Nutrition Sciences Faculty

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News & Events



Deeptha Sukumar, PhD, an assistant professor in the Department of Nutrition Sciences, conducted a two-day event on August 12 and 13, 2014,  titled “Nutrition and Bone Workshop,” at PSG College of Arts and Science (PSGCAS) in Coimbatore, India.

Sukumar interacted with undergraduate, graduate, and doctoral students, as well as with faculty from the Departments of Nutrition and Biotechnology. Over 200 participants attended this two-day workshop where she discussed the role of nutrition in bone health, provided an update on current research on calcium and vitamin D, and conducted hands-on training sessions on nutrition assessment and dietary counseling for bone health. She also visited collaborators at PSGCAS to discuss ongoing recruitment for a clinical research study in which Sukumar is a co-investigator, and met with several research staff to oversee the recruitment process. 

Dr. SukumarDuring her trip to India, Sukumar was also an invited speaker at the School of Food Science, MOP Vaishnav College in Chennai, India. She spoke about the role of food technology in addressing malnutrition outcomes and novel food product development to address malnutrition. Over 300 students and faculty attended the seminar.


Vicki Schwartz, PhD, an assistant clinical professor in the Department of Nutrition Sciences, along with Nutrition Sciences student Viktoryia Kuzmitskaya, joined students and faculty from Drexel’s Culinary Arts, Environmental Science, and Education Programs to study the Mediterranean diet, culture, and cuisine of Crete from September 9-17, 2014.  Some of the highlights included visiting an olive oil factory, taste- testing indigenous wines at a local winery, cheese tasting, and walking through the Minoan archeological ruins.

Dr. Schwartz“It was exciting to hike up a mountain with a botanist, who identified wild herbs for us such as St. John’s Wort, sage, thyme, and rosemary as well as wild fruits like prickly pears and figs,” Schwartz said. Olive oil, herbs, vegetables and fruits were incorporated into meals with specialty cheeses (mizithra, feta, kefalotiri, graviera), yogurt, beans, fish (snails, octopus, calamari, sardines, sea bream, red mullet), and meats. All of the students and faculty stuffed grape leaves and zucchini blossoms with a delightful vegetable and rice mixture along with preparing meals with famous chefs in the area. “It was nine days of wonderful culinary and nutritional experiences that I recommend for all students at Drexel,” ended Schwartz. 


Drexel College of Nursing and Health Professions students administered health screenings for 106 seniors at the Golden Life Senior Fair at the Columbia North YMCA on October 14. As part of the Life Improvement Festival & Expo (L.I.F.E) Series, over 250 seniors came out for health screenings, as well as the many other services offered, like demonstrations in yoga, dancing, and tai chi.

The College of Nursing and Health Professions sent 22 students to the fair from the Nursing and Nutrition Sciences Departments, as well as two nursing faculty and two professional staff members. The students provided health screenings and education for blood pressure and blood glucose, eye exams, nutritional wellness resources, and body mass index readings.

The event was presented by the Office of the City Council President Darrell L. Clarke, the North City Congress, and the Spring Garden Multi Services Center.

by Helen Nowotnik '14

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