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The Food Science and Human Nutrition Department (FSHN) is one of the world’s largest combined academic programs where food science, nutritional sciences, and dietetics are all studied within one department. FSHN has nearly 30 full-time faculty members, 80 graduate assistants, and close to 1,000 undergraduate students. Our programs are accredited by the Institute of Food Technologists (IFT) and the Academy of Nutrition and Dietetics. After completing undergraduate degrees, our students typically move on to professional employment, further education or training in food or nutrition graduate programs, or on to professional school programs. We have a strong record of excellent placement of our graduate students in industry and professional organization employment positions, as faculty members at colleges and universities, or in postdoctoral training experiences.
Our faculty has trained at institutions from around the world; they have been widely successful in their teaching, research, and extension efforts. Throughout our programs in food science, nutrition, and dietetics, our faculty is recognized nationally and internationally as experts in their respective fields.
FSHN occupies four buildings centrally located on-campus, and several research laboratories in our Lake Alfred Center for Research and Extension.This combined space is dedicated to our research and teaching programs, providing a multitude of space well-equipped with a variety of analytical instrumentation, equipment and research-scale pilot plants. In addition, we have a state-of-the-art clinical nutrition laboratory for accomodating large nutrition research studies, a professional taste-panel facility, and numerous teaching laboratories.
FSHN on-campus and off-campus sites include: FSHNBldg