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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(2012-07-12)The microbial production of fuels and chemicals has recently received much attention as an alternative to the limited fossil fuels. To become an economically viable option, the bioprocess must use non-food plants, called ...
(2015-06-17)Microencapsulation is commonly used in the food industry to provide functional and sensory benefits to a variety of compounds. Tributyrin (TB), a source of butyric acid, is characterized by a highly bitter taste and negative ...
Autophagy: activation, function and regulation by a protein restricted diet during pregnancy and lactation (2015-08-31)Developmental protein restriction is associated with numerous diseases including obesity, diabetes and cardiovascular disease, both in the mother and offspring. Recent intensive research efforts have focused on the mechanisms ...
(2015-12-10)Campylobacter jejuni is a pathogen commonly found in poultry that is one of the main bacterial causes of foodborne diarrheal disease in humans. The aim of this study was to analyze the coaggregative abilities of lactic ...
(2015-12-03)The biotechnological production of fuels and value-added chemicals from cellulosic biomass is a sustainable and ecofriendly process. Pretreatment and hydrolysis of the biomass produce six (glucose) and five-carbon (xylose) ...