Faculty
About our faculty:
Our award-winning faculty has decades’ worth of experience educating students in the classroom and online, and in areas of research and outreach. Faculty expertise extends to the social, economic, cultural, and psychological factors that influence the selection, preparation, consumption, or utilization of foods by individuals and population groups; diabetes, obesity, and chronic diseases, along with malnutrition, hunger, and deficiency diseases; and the hazards of residues or contaminants in the food supply. Our interdisciplinary approach helps to equip nutritionists with the ability to assess nutritional needs, provide counseling and education, and implement dietary plans compatible with the optimal health of individuals or groups.


