The Department of Food Science and Nutrition creates and shares knowledge to ensure a safe, healthy, and appealing food supply that supports the well-being and prosperity of people and the environment. The integration of nutrition and food science has provided an exceptional opportunity for the Department to capitalize on the intersection of the areas of health and food systems. The Department plays a unique and important role in meeting human needs by training professionals and providing service in the fields of nutrition and food science.
Many faculty members in the Department are nationally recognized scholars in a wide range of food science and nutrition focused areas; including food safety and microbiology, food processing, food flavor and sensory studies, nutrition and health/disease prevention, nutrition and society/community, and nutrition education/culture. The Department employs 24 tenure/tenure track faculty members and 50 professional staff members. Current enrollments include almost 450 undergraduate majors and 120 masters and doctoral students.
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