The Department of Nutrition and Food Science (NFSC) at the University of Maryland’s College of Agriculture and Natural Resources is a leader in innovative and cutting-edge research, undergraduate and graduate education, and outreach activities. Faculty and staff prepare students for careers in global food and health systems including the food industry, state and federal regulatory agencies, healthcare, food and nutrition policy, community nutrition, and dietetics.
Our comprehensive undergraduate and graduate programs will enable students to not only learn basic knowledge and laboratory skills in food science, nutritional science, and/or dietetics, but also learn critical thinking and communication skills.
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2024 Spring and Summer NewsletterOngoing clinical trial "GutMMAP study" led by Dr. Slavin
Dr. Slavin's group is recruiting healthy adults for a study on how our gut bacteria may impact the health benefits we get from foods.
GutMMAP studyScientists identify molecular culprit behind medical implant rejections
New research shows how a mismatch in stiffness between medical implants and surrounding tissue triggers inflammation and scarring that can lead to rejection.
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