Our research programs aim to positively impact human health and wellbeing throughout all stages of the lifecycle. We offer opportunities for multidisciplinary projects that evaluate basic, clinical and community nutrition, as well as food safety and consumer foods research.
- Aging and Nutrition
- Bone Health
- Clinical and Translational
- Community and Public Health
- Community Outreach and Extension
- Food Safety
- Functional Foods (Basic)
- Functional Foods (Consumer)
- Genetics and Metabolism
- Human Nutrition and Performance
- Maternal, Infant and Child (Basic)
- Maternal, Infant and Child (Applied)
- Nutrition and Neuroscience
- Obesity and Related Disorders (Basic)
- Obesity and Related Disorders (Applied)
- Stem Cells/Regenerative Medicine
Interested in enrolling in our graduate program?
Our diverse faculty offer a wealth of research opportunities. Study in clinical, basic science, or culinary science and nutrition areas. We also offer a sports nutrition emphasis and in interdisciplinary graduate certificate in Obesity and Weight Management. Find out more from our Graduate Coordinator, Dr. Alex Anderson or visit our Graduate Program page.