The Department of Food and Nutritional Sciences offers Bachelors of Science (B.S.) degrees in Food Science, Nutritional Science, Didactic Program in Dietetics, Public Health Nutrition, and dual degrees in Food Science & Biology or in Nutritional Science & Biology. It also offers thesis and non-thesis Masters of Science (M.S.) degrees in Food Science or Nutritional Science and is part of the Doctor of Philosophy (Ph.D.) program in Integrative Biosciences.
The Department of Food and Nutritional Sciences' vision is to educate highly competent professionals of all nationalities pursuing career paths or graduate school at either the M.S. or Ph.D. level.
Our mission is to training students in acquiring adequate knowledge, skills and competencies in food and nutritional sciences during integrated classroom instructions, hands-on research and extramural experiential learning opportunities in preparation as professionals in the global economy.
FNS Team: L to R; L. Odum, T. Hatcher, A. Hodge, P. Greenwood, A. Smith and L. Franklin won 2nd place at the 2018 IFT Southeastern Section Student Product Development Competition & Recognition at Auburn University, AL, on April 5th.
South Eastern IFT Section was recognized as a Sections of Merit for 2017–2018. In addition, Drs. A Bovell-Benjamin & N. Dawkins, Tuskegee University, were recognized for Outstanding Section Volunteerism.
FNS students (Imena Ezell, Lauriel Stewart, Nemuel Bonner, James Vinson and Chelsea Greer) Won 2nd Place in Product Development of Beverages Competition during the South Eastern Section IFT Spring Meeting on April 11, 2016 at University of Georgia, Griffin. Azziza Robinson (Undergraduate) and Pricilla Ayine (Graduate) were acknowledged in the Student Leadership Recognition.
Related Professional Societies/Associations/Organizations/Agencies