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Department of Nutrition and Food Science Select Language English Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bengali Bosnian Bulgarian Catalan Cebuano Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Dutch Esperanto Estonian Filipino Finnish French Galician Georgian German Greek Gujarati Haitian Creole Hausa Hebrew Hindi Hmong Hungarian Icelandic Igbo Indonesian Irish Italian Japanese Javanese Kannada Khmer Korean Lao Latin Latvian Lithuanian Macedonian Malay Maltese Maori Marathi Mongolian Nepali Norwegian Persian Polish Portuguese Punjabi Romanian Russian Serbian Slovak Slovenian Somali Spanish Swahili Swedish Tamil Telugu Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish Yoruba Zulu Home News Events Give Search this Site Go Search Select Language English Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bengali Bosnian Bulgarian Catalan Cebuano Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Dutch Esperanto Estonian Filipino Finnish French Galician Georgian German Greek Gujarati Haitian Creole Hausa Hebrew Hindi Hmong Hungarian Icelandic Igbo Indonesian Irish Italian Japanese Javanese Kannada Khmer Korean Lao Latin Latvian Lithuanian Macedonian Malay Maltese Maori Marathi Mongolian Nepali Norwegian Persian Polish Portuguese Punjabi Romanian Russian Serbian Slovak Slovenian Somali Spanish Swahili Swedish Tamil Telugu Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish Yoruba Zulu Agriculture and Natural ResourcesNFSC Home About Contact Us Diversity, Equity and Inclusion Strategic Initiatives Undergraduate Dietetic Internship Fermentation Science Food Science Dietetics program and Second Career in Dietetics Nutritional Science FAQs Student Clubs and Organizations Student Resources Graduate Prospective Students Graduate Handbook Graduate Programs Graduate Student Organization Graduate Student Resources Courses People Faculty Staff Graduate Students Alumni Research Research Areas Research Centers Research Projects Extension EFNEP Covid Triage Guidelines Give NFSC Seminar News Newsletter Search this Site Go Menu Home About Contact Us Diversity, Equity and Inclusion Strategic Initiatives Undergraduate Dietetic Internship Program Mission Program Overview Benefits Program Schedule Specific Rotations Background Checks Admission Mailing Information Frequently Asked Questions Program Policies Graduation Requirements Selection Process Costs and Financial Aid Deadlines Intern Projects 2021-2022 UMD Dietetic Internship Class 2020-2021 UMD Dietetic Internship Class 2022-2023 UMD Dietetic Internship Class Bios Courses, Calendar, and Resources Fermentation Science Food Science Dietetics program and Second Career in Dietetics Admission, Completion and Cost Nutritional Science FAQs Student Clubs and Organizations Food Science Club Officers, 2023-2024 Student Dietetic Association Past Events SDA Officers, 2021-2022 Student Resources Scholarships Nutritional Science Scholarships Food Science Scholarships Dietetics Scholarships Job and Internship Opportunities Undergraduate Internships Undergraduate Jobs Change Your Major Exceptions to Academic Policy Permission to Enroll at Another Institution Graduate Prospective Students Graduate Handbook Graduate Programs Cost of Study Financial Aid Housing Research Day Research Facilities Graduate Student Organization Graduate Student Resources Courses People Faculty Staff Graduate Students Alumni Submit Your Story Research Research Areas Research Centers CFS3 JIFSAN Research Projects Extension EFNEP Covid Triage Guidelines Give NFSC Seminar News Newsletter Home News Events Give Nutrition and Food Science has a new fermentation major to support Maryland craft beverage, food industries Students Will Explore Science Behind Ancient Method of Food Preservation Read the full story For full functionality of this site it is necessary to enable JavaScript. Here are instructions for how to enable JavaScript in your web browser . 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. How to Apply Request Information Academic Concentrations Nutritional Science Food Science Fermentation Science Dietetics Information for... Prospective Students Current students Companies Looking to Hire Prospective Students Welcome to NFSC at UMD! We strive to prepare students for careers in the dynamic and global food industry, public health, and community nutrition sectors, health care, or biomedical research. NFSC houses the University of Maryland College Park Dietetic Internship as well as interdepartmental graduate programs in both Food Science and Nutrition. Undergraduate Admissions Graduate Admissions Current students We encourage you to check out the following pages: Four-year plan Advising Scholarships Job and internship opportunities Companies Looking to Hire Are you looking for knowledgeable Nutrition, Food Science, or Dietetics students for a job or internship opportunity? Please email us with a job description and any details and we will gladly reach out to students for you! Ongoing 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 study What Happened in NFSC Fall 2022 Fall 2022 Newsletter Scientists 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. Read More A new paper from Dr. Slavin’s research team finds 30-70% greater chance of migraines in people who take prescription drugs to reduce stomach acid. NFSC students won the third place of 2024 college bowl regional tournament Congratulations Edmund, Samnhita and Xiaoxue for winning the prestigious Ann G. Wylie Dissertation fellowship NFSC visits Indoor Salmon Aquaculture facility at Institute of Martine and Environmental technology (IMEI) in Baltimore Events View All Events May 08 State of the College and Cornerstone Awards Ceremony May 14 2024 Strawberry Twilight Tour Jul 16 Health & Environmental Resilience and Livability in Cities (HERL) – 3rd Edition Extension UMD Admissions Directory Contact Us Facebook Login © 2018-2024 College of Agriculture and Natural Resources | AGNR Home Web Accessibility | Privacy Policy University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected...