Welcome to the Department of Food Science and Human Nutrition at Michigan State University. We invite you to explore our web site and discover our nationally recognized academic, research and outreach programs. Our department is home to 36 faculty, 51 graduate students and nearly 600 undergraduate students. Our faculty and staff are active in research to solve contemporary issues in food production, quality and safety, as well as nutrient function and applications to health and chronic disease prevention. We are committed to excellence and the application of knowledge and expertise in classrooms, laboratories and communities. Tour our updated research and educational facilities and do not forget to try the world-class ice cream and cheese available through our MSU Dairy Store!
We are really pleased with this year’s 2015 Spring Seminar Series line-up! (All are invited)
The Department of Food Science and Human Nutrition offers Bachelor of Science degree programs in 3 areas: dietetics, food science, and nutritional sciences.
The Department of Food Science and Human Nutrition offers both Master of Science and Doctor of Philosophy degree programs in two areas: Food Science and Human Nutrition.
Dietetic undergraduates can expect to gain equal expertise in nutritional assessment and care in food service management systems. Additionally, students can explore special interests through various elective courses.
Food science graduates use cutting-edge technology to develop new foods, add value to raw food commodities and improve the quality and safety of existing food products.
Students who are admitted into the master’s and doctoral degree programs carry out research in either food safety and toxicology or food processing and quality enhancement.
The Human Nutrition Graduate programs provide a strong biochemical research base with practical community-based applications and diverse transdisciplinary experiences.