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Connecting to the Community

The Kendall Reagan Nutrition Center provides service-learning opportunities and training for students while enhancing the health of the community through nutrition outreach, collaboration, and research.

We’re dedicated to making a positive impact on health and wellness through EFNEP education programs, extension services, and the Lillian Fountain-Smith nutrition conference.

Our Summer Cooking Camps are for the curious junior scientist who wants to learn the how and why of food. Registration opens January 3.

 

  • 96% Nutrition Science students had jobs or graduate school plans within six months of graduation
  • 95% of the Hospitality and Event Management graduates are employed in a supervisory or managerial position within six months of graduation.
  • 100% Fermentation and Food Science students had jobs or graduate school plans within six months of graduation
  • $184,400 Scholarship monies given to FSHN students in 2024
  • 33% Diverse student population of FSHN in 2024
  • 34% First Generation Students in FSHN in 2024

Making an Impact Food Science and Human Nutrition News

Food Science and Human Nutrition Upcoming Events

OUR HOME College of Health and Human Sciences

Food Science and Human Nutrition is one of eight academic units housed within the College of Health and Human Sciences.

We improve health and well-being in all aspects of the human experience. Our goal is to change lives for the better.

Whether you’re building technical skills for a chosen profession or following a passion for helping people, each of our majors and degrees are designed around making connections while you learn — with faculty, employers, professionals, and people in the community.

We emphasize a caring and supportive community where everyone’s contributions are valued and all voices are heard.

As a human-centered college, we believe that research should not only contribute to scientific knowledge, but also be translated into programs, policies, and applications that put that knowledge to work.

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