Using Your Degree
St. Kate's foods and nutrition: science program is excellent preparation for advanced degrees in nutritional sciences or professional degrees in medicine, dentistry, law, public health or veterinary medicine, and laboratory research in industry, academia and government.
St. Kate's alumnae include:
- Megan Rausch is completing a medical degree at UW—Madison School of Medicine.
- Tatenda Mupfudze is pursuing a Ph.D. in human nutrition at Johns Hopkins University's Bloomberg School of Public Health.
- Lauren Gillilan-Martin is completing a master's degree in nutrition at University of Nevada — Reno. She will continue her studies at St. Kate's Physician's Assistant Studies program.
Our foods and nutrition: science graduates also have found rewarding careers in many areas, including:
- research and product development
- quality control or food safety
- food processing and packaging
As a food scientist, you can focus on all aspects of one type of food — such as grains, meat or dairy products — or work with many different kinds of food by specializing in one discipline, like food chemistry, food processing or microbiology.
If you're interested in clinical nutrition and nutrition counseling, consider St. Kate's dietetics major.
St. Kate's foods and nutrition alumnae are also employed in the following areas:
- Test kitchen at Land O'Lakes
- General Mills (various departments)
- Product development at International Dairy Queen
- Consumer safety at the U.S. Food and Drug Administration
- Frozen goods production and bakery supplies at CSM/Best Brands