Research ranges from basic biology to intervention studies, with efforts focused on better treatment and prevention of health problems. Faculty study the molecular basis of obesity, cardiovascular disease, and type 2 diabetes using cellular, gene knockout and metabolomic approaches.

To meet the goal of training the next generation of nutrition scientists, our faculty place a strong emphasis on interactive instruction and mentoring.

Faculty extend science-based information to the public through local, state, national and international channels. Research in the department helps formulate policies and nutrition recommendations and provides guidance to improve the health and nutritional status of the individual and populations.

The Graduate Group in Nutritional Biology (GGNB) is a cooperative interdepartmental and intercollegiate organization of more than 63 faculty from 15 departments. Students may pursue an M.S. or Ph.D. degree in nutritional biology under the direction of any member of the group.

In the modern world, our food concerns revolve around obesity, supplement intakes, and how to make high quality diets a part of our busy lives, as well as food safety and availability. The nutrition science major emphasizes biochemical and physiological aspects of nutrition and food constituents through laboratory sciences.

Clinical Nutrition program uses a rigorous science-based approach to prepare students to apply their knowledge of nutrition to improve public health. This major fulfills the academic requirements for a career as a Registered Dietitian (R.D.).