Conduct and apply research to determine how diet impacts human health.

Within the areas of food chemistry and sensory science our researchers are studying flavor chemistry, manipulation of storage components, food safety and toxicology, structure-function behavior, and chemical stability of foods.

Students interested in food microbiology may desire to study with faculty members whose research addresses genetic and physiological manipulation of bacteria, growth conditions and their effects on microbes, and fermentation. 

Chemical/microbial food safety researchers look into safety, production, and preservation and relations to human health.

Food science students interested in food processing and engineering can benefit from studying with faculty members researching topics including the effects of thermal processing on fats and oils, bioprocessing, state-of-the-art novel processing technologies, heat and mass transfer analysis, rheology, the use of acoustic ultrasound in processing, production systems modeling and optimization, and development of bio-based, biodegradable resins, and plastics.

In-residence students selecting to focus on Human Nutrition for their graduate education can pursue traditional M.S. and Ph.D. programs, as well as a non-thesis M.S. degree.

Course descriptions

Student working with food materials in lab.
Students running test on bodily functions in lab.

Research Areas

FSHN faculty address a wide variety of research areas related to human nutrition. Clinical nutrition, community nutrition, nutritional biochemistry, nutrigenomics, and nutritional toxicology are the general areas of strength for the FSHN human nutrition faculty.

Students focusing on human nutrition will learn from interactions with faculty members whose laboratories focus on research in the following areas:

  • pediatric nutrition
  • geriatric nutrition
  • effects of bioactive compounds naturally found in foods on chronic diseases
  • energy metabolism
  • epigenetics
  • the functions of essential fatty acids
  • the influence of diet on cancer development
  • ingestive behavior
  • molecular mechanisms of food ingredients in disease prevention
  • molecular mechanisms of obesity and insulin resistance
  • nutrition and exercise
  • optimization of nutritional support through enteral and parenteral nutrition

Choosing a faculty advisor

Review the list of faculty members and their research areas to select your faculty advisor. You must have a faculty member willing to train them and serve as their major professor before they can be accepted.

More Information

More in-depth information can be found in the graduate handbook (pdf), or you can fill out our information request form and we will get back to you as soon as possible.

Associate Head for Graduate Programs

Mike Miller

217- 244-1973
mille216@illinois.edu

Mike Miller