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Department Head: Faye Dong

The Department of Food Science and Human Nutrition will implement education, research, and outreach programs designed to provide a safe, nutritious, and affordable food supply that enhances human health. The department is responsible for and dedicated to excellence in and interactions among the three missions of learning (teaching), discovery (research), and engagement (outreach) in the fields of food science and technology, human nutrition, and hospitality management. The department will be a leader in

1. high-quality instruction and preparation of students;
2. research areas of bioactive components -- identification, metabolism, effects of processing; food chemistry; food safety; human nutrition, metabolism, and relationship to disease; development of bio-based products; novel processing of foods; and the design of healthful food products.

Featured Research Reports (in PDF form):

• Tiny soy peptides may be big in fight against cancer, obesity
• Soy well accepted in school lunches
• Soy consumption is a matter of taste
• Giving hope to preemies and Crohn's patients
• Frozen entrees help men lose weight
• Improving the taste of soy
• Building with bricklike corn molecules
• Developing new weapons in food safety
• Soy processing influences estrogen-dependent breast cancer growth in mice
• Effects of soy baby formula on intestinal development
• Does your chewing gum lose its flavor?
• Taking the next step toward growing our own fuel