You and the rest of your class are hovering over a countertop in front of an aromatic bowl of warm, spiced mashed potatoes.
The instructor is grabbing silverware while she explains how potatoes are chock-full of potassium and fiber, and how potassium--an essential electrolyte for body-fluid balance--is also named after potatoes.
She hands you a fork and asks you why fiber is good for; you respond: "The polysaccharides in fiber contribute to cell adhesion."
And that's how our program works: as not just a learning platform, but as a total sensory experience.
Join UW's Department of Family and Consumer Sciences' interdisciplinary Food Science and Human Nutrition program where students gain expertise in theory as well as combined research in the areas of human nutrition and metabolism, food product development, community nutrition, food microbiology, meat science and food chemistry.
Application packets for Fall 2024 entry are due before March 1st. Applications may be considered throughout the year if space in a program area is available.
Applicants may also be considered for a graduate assistantship if selected by our program--selection for department-funded assistantships is highly competitive. Faculty in each program area review the applications for their program area, and while it is NOT REQUIRED to identify a particular faculty member upon the application process, priority consideration is given to applicants who meet or exceed admission requirements and possess research interests that parallel those of the faculty.
Applicants will also be evaluated based on their fit with the identified faculty member and whether the identified faculty member is currently accepting graduate students.
