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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Check Out What Happened in NFSC
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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NFSC students and postdocs visited WMREC
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A New Use for Shellfish Waste: Extending the Shelf Life of Produce
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Dr. Abani Pradhan Received a New USDA Funding to Improve Food Safety with Genomics and Machine Learning
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Dr. Ryan Blaustein's research team published a new paper studying the impacts of organic-based soil amendments in urban farms and community gardens.