The Department of Food Science and Human Nutrition (FSHN) is composed of 24 tenure-system and nine specialized faculty members, along with a number of professional staff. Together, we implement research, education, and outreach programs designed to provide a safe, nutritious, accessible, and affordable food supply that enhances human health. We offer undergraduate concentrations leading to BS degrees in Dietetics, Food Science, Hospitality Management, and Human Nutrition, and these baccalaureates assume positions as nutritionists, dietitians, food scientists, technologists and engineers, product development and marketing researchers, food systems managers, restaurateurs, and entrepreneurs. We offer state-of-the-art research-centered graduate programs leading to MS or PhD degrees in Human Nutrition or Food Science. We also offer a Professional Science Master’s degree and an online Food Science Master’s degree, both of which are non-thesis options. Individuals that earn advanced degrees from our department typically experience accelerated careers in industry, government, and academia.
The FSHN Department has multidisciplinary research programs that focus on the integration of food, nutrition and health; food material science and engineering; biochemical and molecular nutrition; and food safety and security. We have outstanding teaching and research facilities with state-of-the-art analytical equipment, including a food-processing pilot plant, a bioprocessing and fermentation pilot plant, a sensory science laboratory, a metabolic kitchen, and a human nutrition assessment laboratory. In addition, we have access to and utilize various university support facilities, including animal care, proteomics, genomics, microscopy, imaging, and many others.