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.

FSHN Department News

Joe Webb, a graduate student in the Department of Food Science and Human Nutrition, recently was awarded two fellowships.Graduate student awarded two highly competitive national fellowships
Joe Webb, a graduate student in the Department of Food Science and Human Nutrition at Iowa State University has been awarded two highly competitive national fellowships.

A new Iowa State University study provides a better understanding of how a metabolic gene may increase one\'s risk for Alzheimer\'s disease. Auriel Willette, an assistant professor of food science and human nutrition, explains how family history may alter the gene\'s behavior.Family history of Alzheimer’s may alter metabolic gene that increases risk for disease
AMES, Iowa – A new Iowa State University study may have identified the link that explains years of conflicting research over a mitochondrial gene and the risk for Alzheimer’s disease.

Sarah Francis, Department of Food Science and Human Nutrition associate professor and State Human Sciences Extension and Outreach Specialist, created a program that offers free classes to help Iowa\'s Latino population learn to control and possibly prevent diabetes. Our Story: Latinos Living Well
A little exercise, a little cooking, some education about diabetes and a lot of fun: That’s the recipe for “Latinos Living Well,” a research and community based program that leads to behavior change. Iowa State University Extension and Outreach offers the free classes to help Iowa’s Latino population learn to control and perhaps even prevent […]

A vegetable oil-based material developed by Tao Fei and Dr. Tong Wang of the Department of Food Science and Human Nutrition was chosen to receive the National Innovation Award. Their product serves as a substitute for carnauba wax, which is found in many household products, foods and cosmetics.Technology developed by food science professor, research associate receives award
Two Iowa State researchers have created a cheaper alternative to a popular wax.

Allie Lansman, right, pictured with her mom, Angela, was presented the Outstanding Young Alum award by the Iowa 4-H Foundation. Lansman is a 2016 Iowa State University graduate in dietetics, currently on the path to become a registered dietitian. Contributed photoIowa State alumna honored for 4-H service
On the path to become a registered dietitian, one Iowa State University alumna has stuck to her 4-H roots. Allie Lansman (’16 dietetics) was presented the Outstanding Young Alum award, given by the Iowa 4-H Foundation at the 2017 Iowa 4-H Legacy Awards Gala.

The mission of the North Central Region Center for Food Safety Modernization Act Training is to teach farmers and producers ways they can prevent food borne illnesses while growing and harvesting fruits and vegetables. Contributed photoNorth Central Region Center for Food Safety Modernization Act Training– one year in the books
With one year under its belt, the North Central Region Center for Food Safety Modernization Act Training (NCR FSMA) has made steady progress.

The classes Abby Shimon, \'16 nutritional science, took at Iowa State University are proving beneficial in her current role as an extension assistant for the Nutrition Education Program at the University of Nebraska - Lincoln. Contributed photoClassroom assignments have real world impact for Iowa State alumna
Less than one year after her graduation from Iowa State University, one alumna already is seeing the impact of the college classes she took.

As an Iowa State University dietetic intern, Sarah Quick developed a composting program during a school nutrition rotation in Washington state. Contributed photoDietetic interns turn focus to the environment
As the world prepares to celebrate the 47th annual Earth Day this Saturday, Iowa State University is playing a leading role in increasing global awareness and appreciation for the Earth’s natural environment. Erin Bergquist, a senior clinician and dietetic internship instructor in food science and human nutrition, is co-chair of a national working group of […]

De\'Airius Salibi, second from right, a senior in food science, has made an impact on the Department of Food Science and Human Nutrition during his four years at Iowa State.Salibi has become ‘the face of food science at Iowa State’
With spring graduation quickly approaching, one Department of Food Science and Human Nutrition (FSHN) student took time to reflect on his adventure at Iowa State University. De’Airius Salibi, a senior in food science and native of Iowa City, has made an impact on the FSHN Department at Iowa State since stepping foot on campus as […]

Dan Tarte, a senior double majoring in food science and genetics, will be headed to Yale University after graduating from Iowa State in May. Photo by Whitney SagerFood science student headed to Yale
Dan Tarte, a senior double majoring in food science and genetics, has been accepted at Yale University to pursue a Ph.D. in molecular biology.