Research

Our research programs aim to positively impact human health and wellbeing throughout all stages of the lifecycle. We offer opportunities for multidisciplinary projects that evaluate basic, clinical and community nutrition, as well as food safety and consumer foods research.

Basic Nutrition

Our biochemical and molecular programs integrate specialized training in the roles nutrients play in the body.

• Functional Foods/Phytochemicals
• Genetics and Metabolism
• Maternal, Infant and Child
• Nutrition and Neuroscience
• Obesity and Related Disorders
• Stem Cells

Human Nutrition

Our program focuses on optimal food and nutrient intakes in disease prevention and health maintenance.

• Aging and Nutrition
• Bone Health
• Clinical and Translational
• Community and Public Health
• Human Nutrition and Performance
• Maternal, Infant and Child
• Obesity and Related Disorders

Culinary Science

We study food selection, preparation, home processing, storage, and serving of safe food to the consumer.

• Food Safety
• Functional Foods/Phytochemicals

Events