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Nutritional science is the study of processes by which living organisms take in food for the maintenance of life and growth. Nutritional science examines the functioning of organs and tissues and the production of energy. The ultimate goal of nutrition teaching and research is to improve the quality of life of individuals by minimizing morbidity and maximizing longevity.  

A crucial element of our mission is the inclusion of superlative scientists and students from diverse backgrounds and traditions.  We are committed to recruiting, retaining and nurturing a diverse community of students, faculty, and staff. The Department of Nutritional Sciences welcomes a wide range of backgrounds and perspectives including race and ethnicity, gender, age, sexual orientation and gender identity or expression, physical ability, religion, geographic origin and language background, and socioeconomic status.

Our department examines the human organism from the molecular level – genes, metabolites, and cells – to the system level – individuals, families, and societies. We work in the nexus of epidemiology, genetics, public health, cell biology, and medicine. Department of Nutritional Sciences faculty explore the interconnectedness of human systems, through basic and applied research. We are science-based, human-focused.