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If so, please contact Bev Hull
The mission of the Department of Foods and Nutrition is to prepare students to function as professionals, to meet changing needs of society and industry in the areas of Foods and Nutrition, to generate scholarly work in our discipline, and to educate the public about special issues in nutrition and foods.
Our programs have special strengths in obesity; nutrition and heart disease, diabetes, cancer, and osteoporosis; nutrition and genetics; maternal and child health; breastfeeding; nutrition and aging; vitamins and minerals; health promotion through nutrition and physical activity interventions in community settings; food security and food safety; nutraceuticals and functional foods; and development of healthy food products.
We have more than 300 undergraduate and graduate students. In addition to their course load, students conduct research with faculty in a variety of laboratory and community settings. Our graduates are highly sought after for positions in health care, industry, universities and government.
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