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.
Editorial Team
- Wendy Dahl - Editor
- Renee Goodrich - Chair
RECENT & REVISED PUBLICATIONS
Packaging Implications for Wine and Alcoholic Beverages
FS458/FSHN24-3by Nicholas Wendrick, Drew Budner, Andrew J. MacIntosh, and Katherine A. Thompson-WitrickSeptember 17, 2024This is a review of the most commonly available wine packaging types currently on the market. This includes glasses bottles, polethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pack. This publication focuses on the pros and cons of each packaging type in relation to wine and alcoholic beverages. Critical Issue: 1. Agricultural and Horticultural Enterprises
Choose MyPlate: Drink Water Instead of Sugary Drinks
FY1541/FCS80025by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail KauwellAugust 22, 2024Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.Critical Issue: Nutrition, Health and Food Safety
Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations
FS456/FSHN24-1by Rose Omidvar and Razieh FarzadAugust 12, 2024In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.Critical Issue: Nutrition, Health and Food Safety
Fermented Foods: Kefir
FS457/FSHN24-2by Julia R. SkinnerJuly 19, 2024Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.Critical Issue: Nutrition, Health and Food Safety
Food as Medicine: Can nutrition be a prescription?
FS452/FSHN23-2by Andrea Krenek, Anne Mathews, and Wendy DahlFebruary 5, 2024Diet and lifestyle behaviors can affect health status and the development of disease. The importance of nutrition in healthcare is especially relevant as one in five deaths globally can be connected to poor diet. Food can be an integral part of preventing, managing, and treating disease through personalized nutrition, medically tailored meals and groceries, produce prescription programs, and culinary medicine. This publication dives into how nutrients connect to disease and uses of Food as Medicine as an overview for general learners.Critical Issue: Nutrition, Health and Food Safety
