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
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
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: 1. Agricultural and Horticultural Enterprises
