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Food Science and Human Nutrition Department

Food Science and Human Nutrition Department

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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

Sharry Bansal, a Food Science Ph.D. Student is investigating the effects of nanotechnology on the agri-food microbiome. With a background in food safety and microbiology, her research explores how nanomaterials interact with microorganisms in agriculture and their potential implications for food safety, pathogen evolution, and climate change. This important work could provide valuable insights into the future of sustainable agriculture and food security.

Autism & Food Aversions: What to Consider as a Parent/Caregiver

Rafaella Galvez, 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, Rafaella discusses the challenges of ensuring children with autism spectrum disorder eat balanced, nutritious diets by managing food aversions.

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