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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Characterization of physicochemical properties of pan-frying bacon fat and its potential effects on breast cancer progression (2020-05-08)Breast cancer (BC) is the most commonly diagnosed cancer among women in the US. Approximately 1 in 8 women would be diagnosed with BC in their lifetime. The incidence of BC varies around the world, and the age-standardized ...
(2020-05-07)Second-generation bioenergy and biorefineries based on ligonocellulosic plant materials offers a promising solution to address global concerns about limited natural resources and climate change. Economically feasible ...
The effects of thermally abused frying oil polar fraction on breast cancer motility and proliferation in vitro (2020-05-15)Dietary factors have been thought to play a role in approximately 35% of cancers in Western countries. In the United States, 1 in 8 women will be diagnosed with Breast cancer (BC) in their lifetime. Epidemiological studies ...
A paper-based, smartphone assisted assay for detection and quantification of iron in fortified foods (2020-03-25)Globally, iron deficiency anemia (IDA) is projected to affect 800 million children and women. Iron fortification of staple foods such as corn flour is a cost-effective strategy for combating IDA and is a mandatory government ...
(2019-12-13)Background. Hops essential oil (HEO) is a by-product of the brewing industry with proven antibacterial and antifungal activities. Its antiparasitic activity, however, has not been explored extensively. We sought to evaluate ...