About the Department
Exploring the Intersection of Nutrition, Food, & Public Health
The Department of Nutrition, Food Studies, and Public Health is the legacy of an academic unit originally founded in the 1920s. Today, in recognition of the fundamental importance of food and nutrition to human life and pleasure; the growing demand for knowledgeable, skilled public health professionals, nutritionists, food managers, and food professionals, the department now trains students for a wide range of careers related to the role of food, nutrition, and health in modern society, culture, and business — domestically and internationally.
The Department's innovative mission is to educate students, professionals, and the public about the role of food, nutrition, and health in all aspects of life. Department programs apply and integrate this information through undergraduate, master's, or doctoral degree programs in four distinct but related areas of study: Nutrition and Dietetics, Food Studies, Food and Restaurant Management, and Public Health.
News and Events
- Prof. Krishnendu Ray writes about Delhi street meat for Saveur Magazine
- Prof. Marion Nestle pens foreward for Books That Cook: The Making of a Literary Meal
- Food Studies grad student Caitlin Marie-Noel Keller wins Network of Executive Women scholarship
- Prof. Melissa Fuster talks food choice on Wallet Hub
- Farmer’s Market Vouchers May Boost Produce Consumption in Low-Income Families Finds Study Led by Carolyn Dimitri