Food, Health, and Nutrition Department

Provides education and research opportunities in the field of food science, nutrition, and public health.

Sub-Departments within the Food, Health, and Nutrition Department:

• Food Science and Technology

• Nutrition and Dietetics

• Public Health and Epidemiology

• Community Nutrition

• Clinical Nutrition

• Food Safety and Quality Assurance

• Food Product Development and Innovation

• Nutritional Biochemistry

• Food Microbiology and Hygiene

• Food and Beverage Management

Course List within the Food, Health, and Nutrition Department:

• Introduction to Food Science and Technology

• Principles of Nutrition and Dietetics

• Human Anatomy and Physiology

• Nutritional Biochemistry

• Food Microbiology and Safety

• Food Processing and Preservation Techniques

• Food Product Development and Sensory Evaluation

• Medical Nutrition Therapy

• Community and Public Health Nutrition

• Epidemiology and Biostatistics

• Food Quality Assurance and Regulatory Compliance

• Clinical Nutrition and Diet Therapy

• Food and Beverage Management

• Sports Nutrition and Exercise Science

• Food Allergies and Intolerances

• Nutritional Counseling and Behavior Change

• Global Nutrition and Sustainable Food Systems

• Food Security and Nutrition Policies

• Nutrigenomics and Personalized Nutrition

• Food Entrepreneurship and Innovation

These courses provide a comprehensive understanding of food science, nutrition, and public health. The curriculum covers topics such as food composition, processing, safety, nutrition assessment, therapeutic diets, community nutrition, epidemiology, and public health strategies. Students also gain knowledge in food product development, sensory evaluation, food quality assurance, and food and beverage management. The department emphasizes the application of scientific principles to promote healthy eating habits, prevent diseases, and address public health challenges related to food and nutrition.