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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(1988)Oxidation of the essential branched-chain amino acid, leucine (leu), increases in response to exercise. The purpose of this thesis was to investigate the effects of exercise and dietary protein on leu metabolism by measuring ...
(1988)Infrared thermography (IRT) can be used to quantitate changes in mean surface temperature. This value is one variable used in heat loss equations which permits computation of radiant, convective, evaporative and total heat ...
(1988)Fatty acids derived from plasma triglycerides (TG) represent an important source of energy for skeletal and cardiac muscles and for storage in adipose tissue. In order to use plasma TG, fatty acids (FA) must be released ...
(2000)This research focused on developing a process for the production of low cost zein from corn using a combination of solvent extraction and membrane technology. Extraction of zein from dry milled whole corn was optimum with ...
Dietary Omega-3 Fatty Acids, Cell-Mediated Cytotoxicity and Anti-Tumorigenic Activity in Balb/c Mice (1988)Two animal model systems were used to evaluate the effects of an increased consumption of 18:3n-3: cell-mediated cytotoxic (CMC) activity and tumor growth. The most likely mechanism by which dietary 18:3n-3 will alter CMC ...