Food Science and Nutrition
The Department of Food Science and Nutrition prepares its graduates for careers that involve the application of science, technology, engineering, and regulatory compliance to address current food- and health-related issues.
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The Department of Food Science and Nutrition unique programs provide foundational instruction in food science and nutrition with contemporary practical training in topics pertinent to the food, manufacturing, pharma/biotech, and agricultural industries, including operations management, computation and data analytics, regulatory compliance, and design thinking.
Studying Gut Microbiomes to Understand Prediabetes
Illinois Institute of Technology researcher and alumna Xuhuiqun “Sissi” Zhang (Ph.D. FDSN ’20) has found that young and middle-aged adults with prediabetes have an altered gut microbiome composition that impacts their metabolic health.
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Excelling in the Food Industry
As a food technologist at Vanee Foods Company, alumna Gina Oberoi (BCHM, M.S. FST ’18) researches and develops new food products for use in chain restaurants and foodservice. Read about her career path in the Fall 2020 issue of Big Picture.
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Hands-On Research Opportunities
Students in the food science and nutrition departments have a multitude of opportunities to conduct research, including working with faculty members who work directly with industry, government, and regulators.
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Learn and Do!
Food science and nutrition courses—including FDSN 508 Food Product Development—offer students a hands-on experience with visits to institutions like Charlie Baggs Culinary Innovations Center. The objective of FDSN 508 is to prepare students for entering food product development through a team project experience. Students are challenged to form a food product project team with the key functional roles of a commercial food product development venture that include marketing, processing, packaging, food safety, formulation, and nutrition departments. The course concludes in a team product pitch with food prototypes presented to industry mentors who serve as a mock executive industry panel.
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News
Ditching Artificial Dyes, Food Giants Are Going Natural
The color of your morning bowl of Froot Loops is about to change. Major manufacturers including Nestle, General Mills, and Kraft Heinz have announced that they will be removing artificial dyes from...
Raspberry Razzle Dazzle
In a fusion of food science, technology, and innovation, six teams of Illinois Tech students gathered at Charlie Baggs Culinary Innovations in Chicago in November 2024 to compete in the Department of...
Protecting Your Plate
Following another E.coli outbreak, consumers are left to ponder a simple, yet delicate question: how safe is it to eat the food on my plate? The most recent outbreak—linked to organic carrots—was...
“There are a lot of opportunities for students to get involved in research—which was a great hands-on supplement to coursework, especially with Illinois Tech’s partnership with the Food and Drug Administration. Chicago is also a great city to be in for working the food industry because Institute of Food Technologists is headquartered here, and there are a lot of food companies located in the Chicagoland area/Midwest.”
Contact Food Science and Nutrition
Phone
312.567.5059Department Type
AcademicOffice Location
Robert A. Pritzker Science Center
3105 S. Dearborn Street
Suite #106
Chicago, Illinois 60616