Dept. of Food Science and Human Nutrition
The Trustees approved an undergraduate curriculum in Food Technology on June 23, 1947.1 The President of the University was authorized to INT a department head on August 5, 1947, and by July 28, 1949 the department was fully organized with most of its faculty positions filled.2 The Burnsides Research Laboratory was constructed for the department and completed by 1963. On June 19, 1963 the Department of Food Technology became the Department of Food Science. The department office was moved from Mumford Hall to Bevier Hall in 1968. On May 11, 1995, the Board of Trustees approved the renaming and reorganization of the College. It was renamed the College of Agricultural, Consumer, and Environmental Sciences and several changes were made in the organization of departments and divisions. The Department of Food Science was combined with the Division of Foods and Nutrition to create the Department of Food Science and Human Nutrition. The Division of Food and Nutrition had previously been part of the School of Human Resources and Family Studies, which was dissolved in the reorganization. The department offers courses in food science, food industry and business, dietetics, human nutrition, and hospitality management. Graduate study offer Master of Science and Doctor of Philosophy degrees specializing in the areas of food processing and food engineering, food packaging, food chemistry, biochemistry, food microbiology, food safety, biotechnology, human nutrition through the life cycle, nutritional aspects of exercise, nutrient metabolism, nutrition and disease interactions, nutrient composition of foods, community nutrition, and clinical nutrition.From the University Archives.
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The effects of high-intensity ultrasound of rice bran wax oleogel preparation and its effects on flaky pastry application (2017-12-15)Trans-fats are associated with increased risk of various health outcomes including certain cancers, cardiovascular disease, diabetes, hypertension, and obesity. As a result, public outcry and political changes led to FDA ...
The potential antioxidant and anticancer properties of polyamines and their response to high-intensity ultrasonication (2017-12-15)Polyamines are widespread in living cells and play several important roles in both plants and animals. The polyamines spermine, spermidine and putrescine have been of primary interest, as they participate in cell growth ...
(2017-11-28)Rum is produced by the fermentation of sugar cane juice, syrup or molasses, followed by distillation and then aging in oak barrels. Rum is a highly diverse distilled spirit because it has a somewhat simple standard of ...
Thermal behavior characterization of a sugar-based model system and commercial confections across the stages of sugar cooking (2017-11-03)The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, ...
High fat diet causes hepatic lipid accumulation by programming lipid synthesizing genes via gene body methylation (2017-07-20)A high-fat diet (HFD) has been shown to cause more hepatic lipid accumulation as compared to a low-fat control (C) diet. However, it is still unclear what role epigenetic mechanisms play in hepatic lipid accumulation. We ...