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Department of Nutrition & Food Science
Departmental News
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NFSC 2009 Dietetic Internship Graduation This year’s graduation is being held at the National Agricultural Library’s Food and Nutrition Information Center on Friday June 26, 2009 from 10:00- 12:00noon. Please contact Phyllis McShane for further details.
Congratulations to all NFSC Graduates!
This year's graduation reception was a resounding success with many students, family, faculty and friends in attendance. Forty two students graduated form the NFSC program, thirty seven from the undergraduate program, four from the masters program and one from the Ph.D. program.
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Sarah Scholl, (Food Science Major) delivers the commencement address to graduating students. |
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Dean Wei celebrates with students at the AGNR graduation ceremony. |
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Graduating Senior, Sarah Scholl with Dr. Lo and Dr. Parish. (Click here for more images)
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Dean Wei joins students and faculty at the 2009 graduation reception. (Click here for more images) |
President Mote and Dean Wei joined Henry J. Dorn (center) in a reception to honor Mr. Dorn in the establishment of The Henry J. & Camille J. Schaffer Dorn Laboratory Equipment Fund. Mr. Dorn established the fund in honor of his wife, Camille, who passed away in 1996. Mrs. Schaffer Dorn received her MS in Nutrition at UMCP in 1953. (Click here for more images)
Outstanding Faculty Award
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Dr. Y. Martin Lo received the outstanding faculty educator award at the annual AGNR Student Council Awards Banquet. |
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Graduating senior Sarah Scholl presented with the Dr. Thomas A. Fretz AGNR Leadership Scholarship. In the picture are Dr. Fretz, Sarah Scholl, Sara Kao & Dean Wei. |
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Miilhan Stephens (left) takes over from Sarah Scholl as the 2009/2010 Food Science Ambassador. Also in the picture are Dr. Lo and Patrick Williams (Food Science Club President) |
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Julia Engel, Continuing Master's Student Winner |
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Katrina Seidman, Internship Poster Winner |
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Katherine Shook, Internship Poster Winner |
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Robin Suda, 1st Year Student Winner |
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Neda Sarafrazi Isfahani, Continuing Ph.D. Student Winner (Click here for more images) |
Mission of the Department of Nutrition and Food Science
To advance nutrition, food safety and health by innovative research, progressive and high quality education of undergraduate and graduate students, and creative outreach education disseminated to the citizens of Maryland, the United States and the global marketplace.
Undergraduate Education
The Department of Nutrition and Food Science (NFSC) is proud to offer undergraduate education in Dietetics (accredited by the American Dietetic Association), Food Science (approved by the Institute of Food Technologists), and Nutritional Science (formerly known as Human Nutrition and Foods).
Dietetic Internship
The Department sponsors a Dietetic Internship with an emphasis on information technology. Many learning experiences are planned for interns to broaden their scope of the dietetics field with an emphasis on the application of information technology. Through supervised practice experiences at many off-site facilities, interns will develop a diverse range of skills, meet many potential role models, and develop a wide network of professional contacts in the Baltimore-Washington area. These varied experiences will assist interns in developing critical thinking skills, problem-solving skills, effective communication skills, and collaborative, team-building skills. Upon completion of the Internship program, the intern will be eligible to complete the Registration Exam for Dietitians. For more information, visit the Dietetic Internship website.
Graduate Education
The department houses two interdepartmental, interdisciplinary graduate programs, one in Nutrition and one in Food Science. Many of the faculty in each of these interdepartmental Graduate Programs are faculty in our department. The other participating faculty come from departments in the College of Agriculture and Natural Resources (Animal & Avian Sciences, Natural Resource Science and Landscape Architecture, and Biological Resource Management), the College of Life Sciences (Chemistry, Biochemistry and Microbiology), and the College of Behavioral and Social Sciences (Anthropology).
Academic Research
We encourage innovative research in food chemistry, processing and safety; human nutrition, diet and health; and molecular nutrition and the regulation of food intake, gene expression and metabolism. We offer Maryland Cooperative Extension programs in diet and health, food processing, food safety and nutrition during the life cycle that support the county extension outreach education programs.
Other Departmental Activities
In addition, the Department coordinate cooperative agreements with the Food and Nutrition Information Center and the Food Safety Information Center of the National Agricultural Library, part of the United States Department of Agriculture.
Come See Us!!
On campus, the department is located primarily in Skinner Building. Other research facilities and offices are housed at Marie Mount Hall and the Animal Science/Agricultural Engineering Building. Click here to find us.
For more information, contact nfscinfo@umd.edu
Last updated: 06/3/2009
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