Department of Nutrition and Food Sciences
Nutrition and Food Issues are Huge
- Two-thirds of Americans are overweight.
- 48 million fall ill to pathogens in food annually.
- 12.6 million don't have enough food to stay healthy.
UVM's Nutrition and Food Sciences (NFS) Department is working to resolve these issue.
You can help.
Such powerful social, political and cultural challenges demand a new generation of food and nutrition professionals. Whether your goal is to become a registered dietitian specializing in weight management or a consultant to a food manufacturer trying to develop safer, healthier products, an NFS degree from UVM will serve you well in your future and give you knowledge and skills that will help you to serve others.
Our programs provide:
- Solid grounding in the physical, biochemical and nutritional sciences.
- Understanding of the sociological, cultural and behavioral forces that influence attitudes about food and nutrition in the real world.
- Easy access to your professors.
- Internships, networking and research (even as an undergrad). An unprecedented 50 percent of our students do research, an internship or take practicum coures. We are committed to making sure our students are involved in community or research programs.
Faculty Hightlights
Prof. Rachel Johnson:
Professor Johnson's graduate student, Jennifer Taylor, won First Place in the graduate student poster competition at the American Society for Nutrition-Nutritional Epidemiology Research Section annual meeting April 20-24, 2013! Co-author's were Professor Johnson and Research Associate Bethany Yon, PhD.
January 2013
- Professor Johnson quoted in Wall Street Journal Article, "Where Salt is Lurking on Restaurant Menus". See the article here.
December 2012
- Professor Johnson quoted in American Heart Association article, "Diet foods, Used Wisely, Can Help Weight Control". See the article here
November 2012:
- Professor Johnson and her graduate student Jennifer Taylor were guest bloggers for the President's Council on Fitness, Sports & Nutrition, "The School Day Just Got Healthier!". See the blog here
Prof. Paul Kindstedt:
- Quoted in current issue of Culture Cheese Magazine, view article
- new book Cheese and Culture: A History of Cheese and its Place in Western Civilization "worth your time" , The Atlantic
Student Highlights
Vera Petrova, Phd ANFS 2007, M.S. NFS 2004:
- July 2012 hired as Associate Director, Global Quality Policy, Training and Special Situations Management at Kraft Foods. Prior to this Vera was the Safety Services Manager-Food Safety for the Walt Disney Company.
Lucy Glaize, DNFS grad May 2012:
- featured in Living Without Magazine discussing living with Celia Disease while at UVM, view article.
News
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02-13-2013 Bringing Food to the Desert
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02-08-2013 Birch Syrup: a New Spin on an Old Practice
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02-06-2013 The New Face of Vermont Dairy Farming
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02-06-2013 What if Cows and Milk Could Be Healthier?
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02-06-2013 The Unexpected Art & Science of Cheese