Food Science and Human Nutrition
The UF/IFAS Department of Food Science and Human Nutrition is among one of the world's largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department. For more information, see http://fshn.ifas.ufl.edu.
Useful Links
Subtopics
Publications
- La aceptabilidad sensorial de los alimentos en puré
- Agroterrorism in the US: An Overview
- Alimentos funcionales
- Alimentos en puré: Guía para comidas rápidas
- Alimentos en puré: Los purés altos en proteína
- Alimentos en puré: Postres de lenteja
- Alimentos en Puré: Prueba de Textura con la Prueba de Desplome
- Los alimentos en puré y la fibra
- Los Alimentos Hechos en Puré, las Bebidas Espesadas y las Necesidades de Agua
- Ayude a su sistema digestivo: Entendiendo la microbiota y los prebióticos
- Ayude a su sistema digestivo: Entendiendo la microbiota y los prebióticos
- Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
- Bebidas nutricionales suplementarias: ¿Las necesito?
- Beans, Peas, and Lentils: Health Benefits
- Beneficios para la salud del aceite de olive y extractos de oliva
- Best Practices for Shoppers at the Farmers' Market
- Body Fat and Health: How Can I Tell if I am at Risk for Health Problems?
- Carbohydrate Counting: Meals for Diabetes
- The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices
- CKD: A Guide to Higher Fiber Foods
- Chronic Kidney Disease and Nutrition
- Chronic Kidney Disease: Phosphorus and Your Diet
- Chronic Kidney Disease: Potassium and Your Diet
- Citrus Flavonoid Effects on Obesity
- Clostridium difficile: An Important Opportunistic Pathogen in Healthcare-Associated Infections
- COAST: A Comprehensive Older-Adult Screening Tool
- COAST-ES: Herramienta integral de tamizaje para adultos mayores
- Coconut Oil: A heart-healthy fat?
- Comidas en puré para problemas para tragar
- Constipation Myths
- Conteo de carbohidratos: Comidas para la Diabetes
- The Cost of Food Safety
- Cottage Food in Florida
- COVID-19 and Farm Stands: Steps for Farm Stand Operators
- COVID-19 Preventative Measures: Bandanas as Cloth Face Coverings
- COVID-19 Preventative Measures: Cloth Face Coverings for Food Employees
- COVID-19 Preventative Measures: Do-It-Yourself Cloth Face Coverings
- COVID-19 Preventative Measures: Facemasks and Cloth Face Coverings
- COVID-19 Preventative Measures: How to Use Cloth Face Coverings
- COVID-19: Medidas preventivas: Lavando y desinfectando bolsas reutilizables
- ¿Cuántas comidas debo comer cada día?
- Cuba and US: Food Customs and Health
- Datos sobre los Antioxidantes
- Datos sobre los Carbohidratos
- Datos sobre los flavonoides
- Datos sobre el Fósforo
- Datos sobre grasas y aceites
- Datos Sobre la Proteína
- Densidad de Nutrientes y Energía
- Diabetes Meal Planning: Managing Your Carbohydrate Intake
- Diet and Brain Health
- Diet and Chronic Inflammation
- La Dieta y la Salud del Cerebro
- Dietary Fiber and Chronic Disease
- Dieta e inflamación crónica
- Dietary Guidelines for Americans 2015–2020: A Summary
- Dietas populares: Alimentos crudos
- Dietas populares: Ayuno intermitente
- Dietas populares: Dieta cetogénica
- ¿Dondé Está el Agua?
- The Effects of Huanglongbing on Florida Oranges
- Food Allergies
- Energy and Nutrient Density
- Enfermedad Renal Crónica (ERC): Una guía de alimentos con alto contenido de fibra
- Enfermedad renal crónica: fósforo y su dieta
- Enfermedad renal crónica: Potasio y su dieta
- Establishing a Lot through Sanitation Clean Breaks in Produce Packing Facilities
- European Food Safety Certification—The GlobalG.A.P® Standard and Its Accredited Certification Scheme
- Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida
- Facts about Antioxidants
- Facts about Carbohydrate
- Facts about Fats and Oils
- Facts about Flavonoids
- Facts about Fructose
- Facts about Phosphorus
- Facts about Protein
- Federal Regulation of the Food Industry—Part 1: The Regulatory Process
- Federal Regulation of the Food Industry—Part 2: Federal Regulatory Agencies
- Fibra alimentaria y enfermedades crónicas
- Finding and Using a Co-packer
- The Food Recall Manual (Version 2)
- Food Safety at Tailgating
- Food Safety Tips for the Holiday Season
- The Food Safety Modernization Act and the FDA Facility Registration Program
- The Food Safety Modernization Act of 2011 – Proposed Rule for Preventive Controls for Human Food
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—an Overview
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Field Sanitation
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Operation Sanitation
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Sanitary Facilities
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Transportation
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Traceback
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water
- Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene
- Food Safety within the Household: Risk Reduction
- Frijoles, Guisantes, y Lentejas: Beneficios de la Salud
- Functional Foods
- General Overview of the Causative Agents of Foodborne Illness
- Genetically Modified Food
- Go with Your Gut: Understanding Microbiota and Prebiotics
- Go with Your Gut: Understanding Probiotics
- Guía de Aperitivos Saludables Para el Adulto Mayor Frágil
- Guía para los suplementos de fibra
- Una guía sobre probióticos y salud
- A Guide to Carbonating Beverages at Small Scale
- A Guide to Healthy Snacking for the Frail Older Adult
- A Guide to Probiotics and Health
- A Guide to Tracking Physical Activity
- Guidance for Processing Beef Jerky in Retail Operations
- Guidance for Processing Cured and Hot Smoked Sausage
- Guidance for Processing Cured and Smoked Ham and Pork Loins
- Guidance for Processing Fermented and Dried Sausage in Retail Operations
- Guidance for Processing Fresh-cut Produce in Retail Operations
- Guidance for Processing Fresh Juices in Retail Operations
- Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations
- Guidance for Processing Smoked Seafood in Retail Operations
- Guidance for Processing Sushi in Retail Operations
- Guide to Fiber Supplements
- HACCP: An Overview
- Handling COVID-19: Best Practices for Agribusiness
- Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis
- Hazard Analysis Critical Control Points (HACCP)—Principle 2: Determine Critical Control Points (CCPs)
- Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)
- Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions
- Hazard Analysis Critical Control Points (HACCP)—Principle 6: Establish Verification Procedures
- The Health Benefits of Grapefruit Furanocoumarins
- Health Benefits of Olive Oil and Olive Extracts
- Los Hechos Acerca de la Fructosa
- How Many Meals Should I Eat Each Day?
- How to Start a Food Business: Basic Food Technology—Food Acidity
- How to Start a Food Business: Introduction
- How to Start a Food Business: Writing a Business Plan
- An Introduction to Shared-Use Commercial Kitchens
- The Juice HACCP Program: An Overview
- Lactose Intolerance: What Consumers Need to Know
- Leches a base de plantas: Almendras
- Leches a base de plantas: Arroz
- Leches a base de plantas: Avena
- Leches a base de plantas: Cáñamo
- Leches a base de plantas: Nuez de marañón (anacardo)
- Leches a base de plantas: Soya
- Malnutrition and the Older Adult
- Malnutrición y los Adultos Mayores
- Manejo del COVID-19: Granjas de frutas y verduras, y empacadoras
- Manejo del COVID-19: Mejores prácticas para agronegocios
- Meal Planning for Adults with Diabetes
- The Mediterranean Diet: The Power of Food
- MiPlato Para los Problemas de Deglución: Disfagia
- Mitos sobre el estreñimiento
- Modificación de la textura de los alimentos para el adulto mayor
- Modifying Food Texture for the Older Adult
- MyPlate for Dysphagia
- The New Nutrition Facts Label
- Nutrición para la salud y el estado físico: azúcar y otros edulcorantes
- Nutrition for Health and Fitness: Sugar and Other Sweeteners
- Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through 2019
- Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2019
- Outbreaks of Foodborne Diseases Associated with Tomatoes
- Overweight and Weight Loss Maintenance
- Pérdida de peso y los adultos mayores: Riesgos y beneficios
- Planificación de comidas para la diabetes: manejo de la ingesta de carbohidratos
- Planificación de menú para adultos con diabetes
- Popular Diets: Intermittent Fasting
- Plant-Based Milks: Almond
- Plant-Based Milks: Cashew
- Plant-Based Milks: Coconut
- Plant-Based Milks: Hemp
- Plant-Based Milks: Oat
- Plant-Based Milks: Rice
- Plant-Based Milks: Soy
- Popular Diets: Ketogenic Diet
- Popular Diets: Raw Foods
- Preparación de alimentos en puré
- Preparation of Puréed Foods
- Preventing Foodborne Illness Associated with Clostridium perfringens
- Preventing Foodborne Illness: Bacillus cereus
- Preventing Foodborne Illness: Campylobacteriosis
- Preventing Foodborne Illness: Clostridium botulinum
- Preventing Foodborne Illness: Cyclosporiasis
- Preventing Foodborne Illness: E. coli O157:H7
- Preventing Foodborne Illness: E. coli “The Big Six”
- Preventing Foodborne Illness: Listeriosis
- Preventing Foodborne Illness: Norovirus
- Preventing Foodborne Illness: Salmonellosis
- Preventing Foodborne Illness: Shigellosis
- Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi
- Preventing Foodborne Illness: Yersiniosis
- Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
- Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
- Problemas para Tragar y el Adulto Mayor
- Protein and the Older Adult
- La proteína y el adulto mayor
- Prueba de la Cuchara para Alimentos en Puré
- Puréed Foods and Fiber
- Puréed Foods: A Guide to Quick Meals
- Puréed Foods: High Protein
- Puréed Foods for Swallowing Problems
- Puréed Foods: Lentil Desserts
- Pureed Foods: Texture Testing with the Slump Test
- Puréed Foods, Thickened Beverages, and Water Needs
- Raising Healthy Children: Wheat Allergies
- Reducing Your Risk for Arthritis: The Power of Food
- Reducing Your Risk for Cancer: The Power of Food
- Reducing Your Risk for Heart Disease: The Power of Food
- Reducing Your Risk for Type 2 Diabetes: The Power of Food
- Safe Handling of Food and Water in a Hurricane or Related Disaster
- Sal: ¿Debo recortar su consumo?
- Salt: Should I cut back?
- Sensory Acceptability of Puréed Foods
- El sobrepeso y el mantenimiento de la pérdida de peso
- Spoon Test for Puréed Food
- Supplemental Nutrition Drinks: Do I Need Them?
- Survival of Foodborne Pathogens on Berries
- Swallowing Problems and the Older Adult
- Vegetarianism and the Older Adult
- Vegetarianismo y adultos mayores
- Weight Loss and the Older Adult: Risks and Benefits
- Where's the Water?
- Women's Nutrition: Folate/Folic Acid
