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.
Academic Concentrations
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What Happened in NFSC Fall 2022
Fall 2022 NewsletterScientists 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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Dr. Shaik Rahaman has been awarded a $3.539 Million/5 years NIAID R01 Award to Determine the Mechanisms Underlying Foreign Body Response
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Congratulations Dr. Qin Wang for being Highly Cited Researcher 2021!
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New Fermentation Major to Support Maryland Craft Beverage, Food Industries
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UMD Wins Regional 2021 Institute of Food Technologists College Bowl Competition, Places 2nd Nationally