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The Food Science and Human Nutrition Department (FSHN) is one of the world’s largest combined academic programs where food science, nutritional sciences, and dietetics are all studied within one department. FSHN has nearly 30 full-time faculty members, 80 graduate assistants, and 600 undergraduate students. Our programs are accredited and recognized by the American Society for Nutrition, the Academy of Nutrition and Dietetics and approved by the Institute of Food Technologists (IFT). After completing undergraduate degrees, our students typically move on to employment in the food industry or healthcare settings, graduate or professional programs. We have a strong record of excellent placement of our graduate students in industry, professional organizations, academia and government. Our faculty has trained at institutions from around the world; they have been widely successful in their teaching, research, and extension efforts. Throughout our programs in food science, nutrition, and dietetics, our faculty is recognized nationally and internationally as experts in their respective fields.
FSHN Spotlight
Our Students
Rose Omidvar, Food Science Ph.D. Student at the University of Florida’s Food Science and Human Nutrition Department, is driving innovation in cellular agriculture. Her research focuses on developing cell-based seafood alternatives, including fish fillets and sustainable fishmeal, and evaluating their environmental and social impacts.
Nourishing Your Tradition: Healthy Modifications For Hispanic Recipes
Emily Rodriguez-Hidalgo, a graduate of the UF Didactic Program in Dietetics (DPD) in the Food Science and Human Nutrition (FSHN) Department at the University of Florida.
In this article, Emily explores how traditional Hispanic recipes can be modified to be healthier without losing flavor or cultural significance. She shares tips for making dishes more nutritious and includes a recipe for baked tostones!
