The Department of Food Science and Nutrition, in the College of Food, Agricultural and Natural Resource Sciences (CFANS), maintains excellence in undergraduate and graduate education and offers programs in both food science and nutrition. With a core faculty of 31 members, the department operates a number of specialized laboratories where food science and nutrition research is conducted. Some of the research focuses in the department include application of behavioral change theory, food processing, bioterrorism, biotransformation enzymes, body composition and energy expenditure assessment, dairy chemistry, metabolomics, and chronic disease prevention. Food Science and Nutrition students are active in outreach programs in the food industry; local, national, and international nutrition and health; and consumer communities.
In its second-edition Writing Plan, Food Science and Nutrition has four targeted goals: (1) developing a TA training program to ensure consistency for writing support across courses; (2) creating an online guide to integrating visual data; (3) piloting an online peer review tool; and (4) continuing to offer workshops for faculty and TAs to share resources on both visualization and documentation of visual evidence.