|FSHN's new product development class featured by Harvest Public Media|
Iowa State University Department of Food Science and Human Nutrition's new product development class is featured in this article and video by Harvest Public Media
|Where Do Those Holes in Swiss Cheese Come From?|
|Groundbreaking Alzheimer's research featured by KCCI. Iowa Public Radio, Ames Tribune|
Several media outlets including KCCI, Iowa Public Radio, and the Ames Tribune recently featured the groundbreaking Alzheimer's study conducted by Auriel Willette
|WHO-TV to feature FSHN student Hanyu Yangcheng's new way to improve dairy desserts|
Megan Reuther of WHO-TV is scheduled to do interviews May 27 with FSHN graduate student Hanyu Yangcheng and his adviser, Stephanie Clark, about the KIK food stabilizer system.
|Phi Tau Sigma Initiation Ceremony|
Let's give a round of applause for the new Phi Tau Sigma initiates of 2015! The Phi Tau Sigma Initiation Ceremony was held on April 21, 2015. Phi Tau Sigma has initiated 9 new members to its honor society this year: Christine Eckert, Johsua Lyte, Lauren Millen, Monica Primacella, Kendall Ryan, Anne Seely, Amanda Svoboda, Rachel Thalhuber and Stephanie Clark.
First Row: Celia Bravard, Carmen Au, Danielle Franchetti, Charlwit Kulchaiyawat.
Second Row: Anne Seely, Nicole Walski, Monica Primacella, John Dzubak.
Third Row: Terri Boylston, Rachel Thalhuber, Stephanie Clark, Kendall Ryan, Christine Eckert
|Updated publications give county-by-county look at poverty and food needs|
The county profiles contain data on poverty, participation in food and nutrition assistance programs, and other food-related health and economic measures. They are available for free download from the Iowa Community Indicators Program at Iowa State University, http://www.icip.iastate.edu/special-reports/poverty. More»
|Christina Campbell of FSHN renewed as endowed professor|
Campbell, an associate professor in food science and human nutrition, was renewed as the Sandra S. and Roy W. Uelner Professor. She is the inaugural holder of the position, which she has held since 2010.
|Suzanne Hendrich of FSHN renewed as faculty fellow|
Hendrich, a University Professor, was renewed as the Lura M. Lovell Faculty Fellow. She has held the position since 2004. The position involves continuing public education on safety and efficacy of dietary supplements and ingredients based on annual reviews of American Association of Poison Control Center data on adverse effects of food constituents.
|Wendy White of FSHN named a faculty fellow|
White, an associate professor, has been named the Charlotte E. Roderuck Faculty Fellow. The fellowship was made possible through a gift from Roderuck, who retired from Iowa State in 1988 as a Distinguished Professor in Home Economics. The fellowship benefits a faculty member in the Department of Food Science and Human Nutrition affiliated with the Nutrition and Wellness Research Center. White will hold the fellowship for three years. The previous holder was Lorraine Lanningham-Foster.
|Gift from The Nelson Foundation Supports Food Science Lab Renovation at Iowa State University|
May 14th, 2015
AMES, Iowa — A gift from The Nelson Foundation will make possible the renovation of the Food Science teaching laboratory at Iowa State University.
The Nelson Foundation’s support will transform a 1,950-square-foot teaching laboratory into a modern facility with up-to-date equipment and space to enhance the student learning experience in food chemistry and food microbiology courses.
“We are grateful to The Nelson Foundation for this generous donation,” said Ruth MacDonald, chair of the Department of Food Science and Human Nutrition. “It’s a significant step forward in a goal to renovate our department’s teaching labs. We've had a great working relationship with Nelson family and Kemin Industries for many years. With the company’s support, the renovated teaching laboratory will help us accommodate a growing number of undergraduate students interested in pursuing food science and culinary food science majors. The project will positively impact the quality of our teaching for decades to come.”
The Nelson Foundation and Kemin Industries consider the food science project a perfect fit. Iowa State University, Mary Nelson’s alma mater, has food chemistry and microbiology programs that provide students with their first opportunity to learn about food safety. The focus on food safety and scientific testing is key to the type of work that is done at Kemin Industries.
“We see great value in having students graduate with a solid education and hands-on experience so they are ready to tackle the food challenges of tomorrow,” said Mary Nelson, co-founder and vice president of Kemin Industries.
The laboratory renovation in the Food Sciences Building will begin later this year with completion in 2016.
Kemin, based in Des Moines, provides “inspired molecular solutions” specifically developed to provide nutrition and health benefits for humans and animals. Committed to feed and food safety, Kemin maintains top-of-the-line manufacturing facilities where approximately 500 specialty ingredients are made for the global feed and food industries as well as the health, nutrition and beauty markets. A privately held, family-owned and operated company, Kemin has nearly 2,000 employees and operates in more than 90 countries with manufacturing facilities in Belgium, Brazil, China, India, Italy, Singapore, South Africa and the United States.
The Department of Food Science and Human Nutrition at Iowa State University is among the top programs in the nation, currently enrolling 612 undergraduates and 95 graduate students. Administered by the College of Agriculture and Life Sciences and the College of Human Sciences, the department offers five undergraduate majors (culinary food science, food science, dietetics and nutritional science); two programs to earn concurrent bachelor’s and master’s degrees; and a program to earn concurrent bachelor’s degree in food science and master’s in business administration. The department offers graduate degrees in food science and technology and in nutritional sciences.