FSHN - Labs

Henken Lab Pano

Ahn Lab Henken Lab
Baker Lab Kauwell Lab
Bartoshuk Lab Knutson Lab
Borum Lab Macintosh Lab
Collins Lab Mathews Lab
Cousins Lab Percival Lab
Da Silva Lab Sarnoski Lab
  Schneider Lab
Goodrich Lab Sims Lab (Food & Sensory Lab)
Gregory Lab Wang Lab
Gu Lab Wright Lab

FSHN occupies four buildings centrally located on-campus, and several research laboratories in our Lake Alfred Citrus Research and Education Center.  Extension. This combined space is dedicated to our research, extension and teaching programs, providing a multitude of space well-equipped with a variety of analytical instrumentation, equipment and research-scale pilot plants. In addition, we have a state-of-the-art clinical nutrition laboratory, two professional taste-panel facilities, and numerous teaching laboratories.
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 25 full-time faculty members, 80 graduate assistants, and 600 undergraduate students. Our programs are accredited by the Institute of Food Technologists (IFT) and the Academy of Nutrition and Dietetics. 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 on-campus and off-campus sites include: