The Department of Food Science and Nutrition
The Department of Food Science and Nutrition (FSN) was created in 1961 when the College of Home Economics was established. Its objective is to develop value-laden professionals and leaders in the fields of Nutrition and Food Science and Technology.
The Department is composed of two sub disciplines of home economics – food science and technology and nutrition. Both of these sub disciplines have a competent pool of faculty. The Department takes pride in having two professor emeriti, one per sub discipline. Majority of the faculty have affluent research and extension experiences in foods and nutrition.
The FSN Department offers six degree programs at three academic levels: two baccalaureate, two masters and two doctorates. All these programs are anchored on the study of food.
Attached to the Department is the Pilot Food Plant (PFP), a service unit used by the College for academic instruction, research and extension services.