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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: not just as 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.

 

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