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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(2018-12-04)Humans have a difficult time distinguishing individual odorants when presented in mixtures, especially when the number of odorants exceeds six. Due to this limitation, researchers have evaluated the mode in which brains ...
(2018-10-12)The foodborne pathogen Listeria monocytogenes has the ability to persist for months to years within food-associated environments. These persistent strains maintain a constant risk of contamination and it is vital to ...
Potential metabolic effect of sucralose following an oral glucose load in subjects with obesity and normal-weight subjects (2018-07-16)Objective: Whether sucralose, the most commonly used non-nutritive sweetener (NNS), affects glucose metabolism in people is unclear. It has been reported that, when consumed acutely before an oral glucose tolerance test ...
Artificial phylloplanes: A novel tool to study parameters linked to bacterial and viral contamination of fresh produce (2018-07-11)Every year, one-in-six Americans suffer from a food-related illness caused by bacteria, viruses, or parasites. Since 2010, fresh produce has been linked to seven foodborne outbreaks caused by Escherichia coli species alone. ...
Use of ultrasonication, thermogravimetric analysis and newly developed hot-air drying platform for evaluation and optimization of drying processes of agricultural materials (2018-07-11)Drying is one of the oldest and most complex unit operations in the food industry. Four billion tons per year of food are produced for human consumption worldwide, and about 20% of the products are dehydrated. Hot-air ...