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The Department of Food Science and Human Nutrition at the University of Maine is dedicated to providing quality undergraduate and graduate education, relevant and interdisciplinary research and exceptional public service. Although the Department was formed in 1994, the former Food Science /Food Processing Department and the nutrition faculty within the former School of Human Development have a long tradition of service to the State. In 2002 the Department moved to Hitchner Hall to occupy new research laboratories that facilitate collaborations with scientists in other departments.

A team of eleven full-time faculty members, five staff members and numerous student employees work together. Over 130 undergraduate students study one of four academic concentrations: Food Science, Human Nutrition and Dietetics, Food Management and Nutrition Science. The Didactic Program in Dietetics (human nutrition concentration) is the only program in the State of Maine accredited by the Commission on Accreditation for Dietetics Education of the American Dietetic Association. After graduation, students are eligible to apply for a dietetic internship, which leads to a Registered Dietitian (RD) credential. The employment opportunities are abundant for dietitians nationally and internationally, including hospitals and other healthcare facilities, government, business and industry, corporate wellness and sports nutrition settings, community and public health programs, media consultants and private practice.

The Food Science concentration is approved by the Institute of Food Technologists (IFT) and enables excellent job placement of graduates in government, food companies, or in institutions of higher education. The Food Management concentration provides a unique combination of nutrition, food science and business, and offers a wide range of employment opportunities for the graduates, such as employment in restaurants, food companies, schools, hospitals consulting and marketing and business management.

Undergraduate students interested in entering medical, dental and veterinary schools may major in Food Science or Human Nutrition and Dietetics and still meet the entrance requirements by taking additional courses in physics, chemistry and mathematics. Undergraduate students may also major in Food Science and Human Nutrition and minor in other disciplines such as Exercise Science, Psychology, and Chemistry.

Students in all concentrations have the opportunity to gain valuable experience in their field by conducting research with faculty members. Many of our students have presented their research in national meetings and have been co-authors on scientific publications.
Our student Nutrition Club offers students the opportunity to apply their knowledge by participating in Health Fairs, educating the public about healthy eating, and building social and management skills. The Food Science Club is a chapter of the IFT Student Association, and the club regularly tours food companies and sponsors College Bowl and Product Development teams.

The department also includes about 35 graduate students studying for master’s degree in Food Science and Human Nutrition and Ph.D. in Food and Nutrition Sciences. Moderate class sizes allow close interactions between faculty and students. The combined Dietetic Internship/ Graduate degree program, the only internship program approved by the American Dietetic Association in the State of Maine, plays a vital role in training dietetics professionals.

Faculty members maintain valuable partnerships with the food industry, health care and community settings throughout Maine and conduct collaborative research with colleagues within the State, the nation and around the globe. Research projects include vitamin D supplementation trials, behavioral intervention for obesity prevention, elderly surveillance systems, lipid and trace mineral metabolism as related to cardiovascular disease, effects of functional foods on degenerative diseases, natural antimicrobials, rapid detection of foodborne pathogens and pesticides, post-harvest food quality and safety, new food product development, and crab protein chemistry. Since relocating to Hitchner Hall, our faculty have successfully sought grants to strengthen our research capabilities. Recent research equipment acquisitions include LC-MS, hematology analyzer, clinical analyzer, bone densitometer, nitrogen analyzer, SafTest device for measuring lipid oxidation, spiral plater for microbiology, tissue baths, and many enhancements to the Consumer Testing Center and Pilot Plant.

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