The nutrition and dietetic workforce in Australia are well positioned to improve health by promoting nutritious food choices and managing disease through diet. These nutrition and dietetic professionals traditionally work in clinical hospital and health service, community and population public health nutrition, and food service settings, and increasingly in private practice. However, the profession is predicted to shift further from these traditional careers into emerging sectors, including technology and software, local and industrial food production, and corporate wellbeing.(1) To prepare a competent future workforce, it is essential that these emerging sectors are better understood so that the skills and knowledge required for them can be integrated into tertiary education. The aim of this study is to explore career pathways, with a focus on emerging employment sectors, among nutrition and dietetic graduates from the University of the Sunshine Coast. This study employed a novel approach of identifying and extracting employment data from graduate LinkedIn profiles. This method is adapted from similar studies in other professions(2,3) and is an innovative alternative to traditional graduate outcome surveys as it does not rely on response rates. Broad searches of LinkedIn using the university and degree names were conducted to identify graduate profiles, from which data were extracted primarily from the ‘About’, ‘Experience’, ‘Education’ and ‘Skills’ sections. Data were de-identified and analysed using qualitative content analysis to create a framework enabling quantification of workplace sectors. Descriptive and inferential statistics were also performed. A total of 399 profiles were identified, composed of 117 nutrition graduates (29.32%) and 282 dietetic graduates (70.68%). Almost three-quarters (n = 273, 74.8%) of the identified graduates were still employed in a role related to their nutrition and dietetic studies. However, significantly more dietetic graduates were still employed in a related role (n = 219, 85.2%) than nutrition graduates (n = 54, 50%; χ² = 50.018, p < 0.001). From the analysis of graduates’ job titles and descriptions, ‘Entrepreneurship and innovation’ was the third most common employment sector (n = 46, 30.26%). Roles in this sector included business ownership, content creation and digital media, and written and audiovisual communications. These results confirm that the work landscape is shifting away from traditional nutrition and dietetic employment settings, raising questions about how prepared graduates are to fulfill these varied, innovative jobs. Given these insights into the expanding breadth of employment opportunities in nutrition and dietetics, it is crucial that tertiary education programs include curriculum that enables the development of competencies required for students to thrive as future professionals.