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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 Bachelor of Science, master's 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 Nutrition & Performance (CNP), 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.

Center for Nutrition & Performance (CNP)
Drexel's Center for Nutrition & Performance provides students a hands-on learning experience through the development and implementation of nutrition education programs for members of the Drexel community.


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.





Nutrition Sciences Faculty

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News & Events



A large metal dumpster hold a mound of wasted food like baked items, vegetables and fruit.The U.S. Environmental Protection Agency (EPA) reports that nearly 40 percent of all food in the United States is wasted every year — that’s 80 billion pounds. It would be like every person in America tossing more than 650 average-sized apples right into a landfill. So, the EPA, as part of its Science to Achieve Results (STAR) program, made funding available for innovative solutions to reduce household food waste, specifically through prevention, and College of Nursing and Health Professions' Jonathan Deutsch, PhD, professor in Food and Hospitality Management and director of Drexel’s Food Lab, is receiving some of those funds. He has been awarded $739K with Co-I Brandy-Joe Milliron, PhD, associate professor in Nutrition Sciences, for a research project entitled Culinary Home Empowerment for Food Waste Prevention and Minimization (CHEF-WPM).

A home chef using a fork to place vegetables into a glass jar for preserving. There are other jars of various sizes and contents on the counter as well.This is exactly in Deutsch’s wheelhouse. He has been engaged in food waste prevention and minimization work in a variety of ways for a while. He and the folks at the Food Lab provide technical assistance to restaurants, hotels and retailers to help them reduce their waste. They are working with entrepreneurs to develop upcycled food products from ingredients that would otherwise be wasted such as brewery and distillery spent grain, okara from soy milk production and avocado pits. And they have undertaken consumer education campaigns with retailers including Shoprite and the South Philly Food Co-op. “This research project is a logical extension of our work,” Deutsch commented. “We have already been doing a great deal with food business, from manufacturers to restaurants, to operate more efficiently.”

Deutsch’s CHEF-WPM has three objectives. The first is to develop and evaluate a series of culinary education videos for home cooks, adapted from professional culinary training. The second is to assess a series of informal and formal online interventions to determine the efficacy of each component of CHEF-WPM across a diverse range of U.S. consumers. And the final is to recommend effective ways to nationally scale effective elements of CHEF-WPM. “Our intended research is important because it investigates a highly scalable solution to strengthen consumers’ motivation, opportunity and ability to reduce food waste at home,” shared Deutsch.

Drexel Food Lab student holding a beaker filled with an amber liquid as she works on a beverage made from avocado seeds.CHEF-WPM is partnering with ’s leading chefs and food waste educators, to work with culinary educators and students in the Drexel Food Lab — their primary goal is translating research-based practices into easily accessible learning modules focused on strengthening consumers’ positive behaviors. “These modules,” Deutsch explained, “will consist of a series of three to five videos, some edited as short reels, and downloadable recipes and worksheets.” Students will produce these informal educational videos and collect and analyze data to determine which approaches and messaging are most effective. “Because our students come from all over the world, we hope to produce content in multiple languages so that we can have maximum impact,” he noted.

Since the EPA is looking for transdisciplinary approaches, Milliron, along with colleague Roni Neff, PhD, an associate professor at the Bloomberg School of Public Health at Johns Hopkins University, will be leading the scientific assessment of the program. The evaluation of CHEF-WPM is unique because it is designed to assess the effects of the intervention both when the program is accessed voluntarily in a population-based setting and through more intensive delivery in a community setting. “Findings from the two evaluation studies will be triangulated to help us understand larger conclusions about the intervention’s feasibility, acceptability and impact on motivation, opportunity and ability to reduce household food waste,” shared Milliron.

A person scraping food from a plate into a trash can with other food scraps.This intended research supports the Agency’s research priorities in providing consumers with what they need to decrease waste at home. “Our hope is to empower home consumers to prevent and minimize food waste by applying professional culinary techniques to the home kitchen. By assessing the influence of our materials, we hope to publish guidance on evidence-based best practices for more elaborate and effective interventions to follow,” concluded Deutsch.

Written by Roberta S. Perry


Alexis Moise stands outside, under a tree, smiling at camera“I am interested in how we can use foods to heal, not just the body but the mind and spirit too,” shares Alexis Moïse, current student in the Nutrition and Foods (BS)/Nutrition and Dietetics (MS) Bridge Program.

Moïse is passionate about healing. Since the onset of the COVID-19 pandemic, Moïse says that the shift in daily life led her to reflect more deeply on her identity and experiences.

“During the pandemic, I really came back to myself,” Moïse shares. “My sister Milan got me into gardening and I worked to actively connect with myself. These interventions led to a realization that I wanted to shift my major at Drexel from chemical engineering to nutrition.”

Why Nutrition?

For Moïse, it’s all about connection. Whether she is studying for nutrition courses, writing original music or dreaming of her future life coaching services, Moïse is committed to teaching others how to strengthen the connections within themselves.

“Everything I do in nutrition, I approach with a holistic mindset. Mind, body and spirit are all connected. I am interested in healing work. Everything we eat affects our bodies in a myriad of ways, and I am exploring those connections through my Nutrition program at Drexel."

As a student in the Nutrition and Foods (BS)/Nutrition and Dietetics (MS) Bridge Program, Moïse will complete an undergraduate and graduate education in five years. This program prepares students to become a Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN). The major covers all aspects of normal and therapeutic nutrition for individuals and groups. This major also encompasses nutrition science, the application of the principles of biochemistry, physiology, and biology to human nutritional needs.

In addition, this degree program provides students with the opportunity to gain professional experience via a dietetic internship at the Center for Nutrition and Performance at Drexel University.

Alexis Moise poses seriously, staring ahead, holding a black guitar in her right hand Community-Led Future

“In my future career, I am interested in earning my life coach certification and opening a private practice nutrition counseling service that encompasses wellness services and life coaching,” shares Moïse.

Moïse is excited to learn more about natural medicine and incorporate this knowledge into future nutrition counseling. “I see myself working with people and helping them to align to the type of person that they want to be and achieve their goals.” While Moïse’s dreams for the future are big, she is also committed to being inclusive of local communities in her work.

“Not everyone can afford nutrition counseling,” Moïse asserts, “So I want the work that I do to be accessible to my community. As a Black person, I know that we face a higher risk of disease, such as diabetes or cardiovascular issues. By becoming a registered nutritionist, I am thinking about how I can use these skills to give back.”

Ultimately, Moïse shares that her nutrition sciences studies have led her to ardent belief in the power of treating the whole person.

“In my career, I want to focus on how to nurture the body, mind and spirit. For me, it’s not enough to treat someone’s symptoms. We must get to the root of the issue and focus on healing the whole person.”

Written by Izzy López


Sofia Weingarten stands outside in front of city view, smiling to camera “I am interested in nutrition because I want to connect with people, and I feel that food is a great and healing way to do that,” shares Sofia Weingarten, BS nutrition and foods/MS dietetics ’25.

Interest in Nutrition Sciences

Weingarten’s passion for nutrition sciences began in childhood, when her parents explored a vegan diet and consulted with a dietitian. “Nutrition Sciences combine my love of sciences with food and cooking,” says Weingarten. She reports that since learning about dieticians and their career paths as a child, Weingarten has been hooked ever since.

“I grew up cooking, and I’ve always enjoyed sharing meals with friends and family,” Weingarten says. “My brownies have been popular these days.”

Opportunities to Succeed

A current student in the Nutrition and Foods (BS)/Nutrition and Dietetics (MS) Bridge Program, Weingarten will complete this dual degree in five years and graduate with preparation to become a Registered Dietitian/Registered Dietitian Nutritionist (RD/RDN). During the first four years of study, students pursue a bachelor’s degree and complete their Master’s degree in their fifth and final year of study. The program encompasses nutrition science, the application of the principles of biochemistry, physiology and biology to human nutritional needs.

In addition to her studies, Weingarten is involved with the Center for Nutrition and Performance (CNP), a collaboration between Drexel Athletics and the Department of Nutrition Sciences. CNP’s mission is to provide evidence-based nutritional advice to the entire Drexel community to optimize athletic performance, well-being and overall health.

“I’ve really enjoyed working with CNP,” Weingarten shares. “Especially because sports nutrition is such a competitive and small field, gaining exposure to this work so early in my education has been great.”

Off campus, Weingarten works as a nutrition research assistant at the Children’s Hospital of Pennsylvania and as a member of the product development team at Wawa Corporate Headquarters, aiding with nutrition and menu planning. Weingarten says that both of the opportunities for professional experience came to her via Nutrition department faculty, who frequently send out information about nutrition science opportunities in the area. “The faculty encouraged me to apply and I’m so glad I got both opportunities to explore my profession while still in school,” says Weingarten.

Campus Community

Sofia Weingarten delivers presentation on Holocaust Remembrance Day, she stands at a podium in front of projected image of map of EuropeWhen she isn’t studying for her dual degree or exploring professional opportunities, Weingarten is an involved Drexel community member. She is an executive board member for the Drexel Nutrition Association (DNA), a member of the Delta Gamma sorority and an active community member at Drexel Hillel, a Jewish life student center with a commitment to celebrating all modes of Jewish expression, practice and identity.

Weingarten says she has served as a Greek Life Engagement intern with Drexel Hillel and helped to organize community events.

“Last year, I helped to plan an event for Yom Hashoah, or Holocaust Remembrance Day. My grandfather was a holocaust survivor, and I was able to share his story,” says Weingarten. “A lot of people attended the event, and it was so meaningful to me that so many people showed up.

For Weingarten, nutrition and community are inextricably linked. “I especially love cooking cultural foods for the Jewish holiday because I am away from home during the school year. Having that tie to our foods, as well as FaceTiming my family, is important to me,” Weingarten shares. “Food can really connect people to themselves and others.”

Written by Izzy López
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