Our multidisciplinary research programs in basic, clinical and community nutrition, as well as food safety and consumer foods research, aim to promote disease prevention and health maintenance.
Researchers hopeful that responsive parenting can lead to healthier toddlers
FACS' Lewis leads interdisciplinary team investigating impact of egg consumption in children
Lynn Bailey chosen to lead Gates Foundation-backed effort to improve developing countries
Program offers mentoring, training opportunities for early career research investigators
Several faculty and staff from the department of foods and nutrition were recognized by ESP.
Our research promotes physical activity and healthy diets in older adults.
We study consumer acceptability of foods with value-added components.
Our programs provide training in the roles of nutrients supporting functions of the body and its parts.