Food Science and Human Nutrition

Enhancing human health and quality of life through education, research, and outreach in food and nutrition sciences.

The Department of Food Science and Human Nutrition (FSHN) at Iowa State University (ISU), located in the heartland of the United States, is among the top programs in the nation.

Administered by the Colleges of Agriculture and Life Sciences and Human Sciences, FSHN offers significant opportunities for students to study in fully equipped, state of the art laboratories; network with professionals and alumni through student organizations and professional associations; study abroad in places like Spain, India, and Peru.

Our world-renowned faculty provide expertise on a diverse range of topics surrounding food and nutrition. They are on the cutting edge of interdisciplinary research such as the nutritional relationships in cancer, diabetes and obesity and the development and production of new food products that promote health and prevent disease. Collaborating with the BioCentury Research Farm, Center for Crops Utilization Research, Midwest Grape and Wine Industry Institute, Midwest Dairy Foods Research Center, and Nutrition and Wellness Research Center, and others, FSHN students and faculty are promoting health and well-being through food and nutrition.

Food Science and Human Nutrition News

Armah receives accolades for work

People around the world have very different diets. Seth Armah (’14, PhD, nutrition) believes a complete diet with the right amount of iron is important to maintaining a balanced nutritional profile. Working with major professors Dr. Manju Reddy and Dr. Alicia Carriquiry, he is receiving accolades for several major studies.

Murray Kaplan passes away

We are saddened by the news that Murray Kaplan, FSHN Professor Emeritus, passed away on June 26, 2014 at his home in Florida.

June 2014 News Notes

Read news notes from from faculty, staff, and students for June 2014.

Lauren Furgiuele teaches members of the Iowa State Football team how to cook using ingredients beneficial for a busy student athlete.Furgiuele creates her own adventure

Each student in FSHN creates their own Iowa State adventure. Lauren Furgiuele (BS ’14, dietetics) took inspiration from her time as a busy student athlete in high school and connected with Meaghan Burnham, dietitian in the ISU Athletics Department, to get some hands-on experience in the field.

May 2014 News Notes

Read news notes from from faculty, staff, and students for May 2014.

April 2014 News Notes

Read news notes from from faculty, staff, and students for April 2014.

Got Milk Questions? Iowa State nutrition students have answers

AMES, Iowa- Have some of the recent posts on websites and blogs made you question the value of milk in your diet? What should you be drinking? To learn more about dairy and non-dairy alternatives, come to MacKay Hall during VEISHEA from 9- 2 pm on Saturday, April 12th.

March 2014 News Notes

Read news notes from from faculty, staff, and students for March 2014.

Blossom Project goes online

For several years, The Blossom Project has been “working to improve the lives of women and their children one pregnancy at a time.” Now that the group has tried a few things, it was time to make the project more sustainable and go online.

Announcing Resistant Starch Symposium

Iowa State University will hold an international symposium on resistant starch at the Gateway Hotel and Conference Center, Ames, on May 14-16, 2014. The symposium is theme is “Integrating Resistant Starch, Microbiome, and Disease Risk Reduction,” and speakers will assess the progress and potential for increasing the consumption of resistant starch and mechanisms whereby resistant starch may reduce disease risk, including influencing the gut microbiome.

  • What's your FSHN adventure?

    Listen to current students share their passion for food science and human nutrition. Video »

  • Did You Know?

    Iowa State University offers the only accredited Didactic Program in Dietetics in the State of Iowa for students who want to become registered dietitians and has been recognized by colleagues in the profession as a very well-respected and rigorous program.

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