Our Department is one of the premier academic units dedicated to advancing the knowledge and careers of undergraduate and graduate students, and reaching multiple audiences in the sciences of food and nutrition.
We offer opportunities from B. S. to M. S. and Ph. D. degrees in two major disciplines: Nutrition and Food Science. Our faculty is nationally and internationally recognized, with 28 resident professors and over 10 adjunct faculty who are leaders in their specific scientific disciplines. Our Department teaches more than 40 undergraduate and graduate courses. In the last five years we have had an average enrollment of about 350 Nutrition and 100 Food Science undergraduate students. We have also maintained an average of about 110 M. S. and Ph. D. students in both disciplines.
Every year, our scientists publish an average of 100 peer-review publications in research fields including: nutritional biochemistry, food chemistry, bioactive components, food safety, obesity, community nutrition, cereal science, food microbiology, flavor science, metabolomics, sensory science, dairy science, probiotics, genomics, role of food components on cancer and vascular diseases, whole grains and alternative approaches to wellness.
Thanks for visiting! Don’t hesitate to contact us directly through the contact information page if you have any questions about what you find on our site.
These are exciting times for our Department. As of the end of June 2014, Dr. Gary Reineccius has successfully completed his leadership term as Department Head and I want to express my sincere gratitude for his many contributions to advance our academic programs during the past 6 years. Gary’s accomplishments included the hiring of three new professors, supporting several new courses, overseeing the promotion of 6 assistant professors to associate rank, renovation of several research and teaching laboratories, creation of the Flavor Research and Education Center, and overall support to multiple programs. Gary became a champion for our efforts on diversity, study abroad experiences for students and the incorporation of professional skills into our curricula. I would encourage you to take a moment to thank Gary for his valuable service as he returns to pursue his research and teaching interests.
Sadly, however, during this time of transition, our Department also mourned the loss of one of our most recent hires. Prof. Koushik Seetharaman, a brilliant, charismatic and prolific scientist and human being (see News), passed away unexpectedly on June 2, 2014. Our thoughts and sympathy are with his family and friends. Fortunately, our search to find the new Chair in Cereal Chemistry and Technology was immediately approved and is currently moving forward.
I consider serving as the new Head of Food Science and Nutrition to be a great privilege given the enormous talent that exists in our Department. As I become more familiar with the roles and responsibilities of this position, I invite you to actively participate in any of the educational, discovery and outreach activities and share your ideas on how this Department can achieve its fullest potential. Please do not hesitate to contact me or visit with me in the coming months. I am very proud for the opportunity to lead our academic unit during our 5th decade of existence.
Francisco Diez-Gonzalez, Ph. D.
Head and Professor