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
During a recent sabbatical, Nutrition professor Marion Nestle sat down with ABC News Australia to recount her career from humble beginnings to becoming a global authority on nutrition. Watch the interview.
- Books From Our Faculty: The Ethnic Restaurateur by Krishnendu Ray
- Food Studies Grad Nina Vizcarrondo Thrives in Coast Guard Kitchens and Classrooms
- A New Vision for the Science of Human Flavor Perception
- Study Examines Where and Why New York City Retailers Sell Organic Foods