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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

RECENT & REVISED PUBLICATIONS

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

Fish Fillet: White Versus Red, Structure and Nutritional Composition

FS454/FSHN23-4by Rose Omidvar, Michael Sipos, and Razieh FarzadJanuary 11, 2024Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of heat on the muscle are provided.Critical Issue: Agricultural and Food Systems

Food Traceability Rule Overview: A Guide for Florida Food Industry

FS455/FSHN23-5by Sharon Xin Ying Chuah and Razieh FarzadJanuary 11, 2024The FSMA's Traceability Rule, finalized in 2022, aims to establish a comprehensive system for tracking specific foods along the value chain from farm to fork, to prevent and respond to foodborne illnesses more effectively. The industry should implement the rule by 2026. This revision is part of the FDA's New Era of Smarter Food Safety blueprint and implements Section 204(d) of the FDA Food Safety Modernization Act (FSMA). The FDA's Final Traceability Rule initially focuses on specific food categories identified as higher risk for contamination and foodborne illnesses. These categories are referred to as the "Food Traceability List" (FTL). In this EDIS publication, we have provided to the food industry background information and an overview of the rule's key components and the foods covered by it. Additionally, available resources have been compiled in a table to help the industry understand the rule better and find more information about it.Critical Issue: Agricultural and Food Systems

Women's Nutrition: Folate/Folic Acid

FS265/FSHN15-03 by Caroline Dunn, Jeanette Andrade, and Gail KauwellJanuary 4, 2024Folate/folic acid is necessary throughout the entire lifespan, and especially for women who can become pregnant because of its role in reducing the risk of birth defects. This publication provides information about the folate/folic acid needs of women who can become pregnant including sources and strategies for meeting the recommended intake for birth defect risk reduction.Critical Issue: Nutrition, Health and Food Safety

Small-Scale Juicing of Florida-Grown ‘UFSun’ Peaches

FS451/FSHN23-1by Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, and Andrew J. MacIntoshDecember 14, 2023Peaches are a promising option for the Florida agricultural industry with plenty of revenue streams including fresh market, U-pick, and retail sales, as well as alternatives in the juicing and fermentation industries. This publication discusses a 2018 case study completed on a Florida peach cultivar. ‘UFSun’ were harvested, processed into juice, and analyzed for sugar content, juice yield, and general economic feasibility. The University of Florida has bred peach cultivars that grow commercially in tropical and subtropical climates such as Florida’s and are harvest-ready two months before the rest of the United States, offering competitive advantages. Unfortunately, their small size renders them less profitable in fresh markets compared to larger non-Florida cultivars. Knowing the processing characteristics of Florida peaches provides valuable information for peach farmers who are considering using their peaches for juicing, fermentation, and similar purposes.Critical Issue: Agricultural and Food Systems