Welcome
to the
Department
of Nutrition and Food Sciences
at
Texas Woman's University
Dear Visitors:
Welcome to the Department of Nutrition and Food Sciences of the Texas Woman’s University at Denton-Houston-Dallas. I hope you will take this opportunity to explore this site and discover the multi-faceted nature of our programs. It is a place where you will find a collection of distinguished scientists, teachers, and our motivated students, all united in the vigorous pursuit of excellence in education, patient care, research and service to the community.
The Department of Nutrition and Food Sciences has established itself as a clear leader in educating the dieticians, nutritionists and food scientists of tomorrow for the State of Texas. Through systematic self-assessment, we have made comprehensive modifications to our graduate and undergraduate curricula. With our distance learning programs, we network with our students and residents in outlying cities and communities as they benefit from the multiplicity of experiences that come with serving a broad geographic area.
Since its inception, our department has maintained a deep commitment to train students in dietetics, nutrition and food science from the entire metroplex area and outside. We are aligned with several area hospitals to provide excellent dietetic internship to our students.
We live in a time of extraordinary advances in the basic sciences that is continuously helping us understand role of nutrition in prevention of chronic diseases. With this in mind one of the area of our research focus has been in molecular and biochemical nutrition.
No advance in the laboratory would have any real impact unless those advances are brought to the community. Accordingly, we have sought to develop a better understanding of barriers associated with delivery of nutrition knowledge. With this goal in mind, our faculty is actively involved in research in the area of community nutrition and nutrition barrier research.
Food Science is the ultimate route of delivery of nutrition knowledge. As pioneers in food product development and sensory evaluation, we are blazing new paths towards these goals. To further strengthen and complement our food science program, we are in the process of developing research and teaching programs in culinary science.
We are continuing an active recruitment of faculty with interest in both clinical and basic research and teaching with an aim to increase our extramural grant funding. Through our collaborations with area food industries, restaurant businesses, we strive to develop an excellent program in teaching, research, and public service.
On behalf of our entire faculty and staff, I welcome and thank you for your interest in the Department of Nutrition and Food Sciences at Denton, Houston and Dallas.
Chandan Prasad, PhD
Professor and Chair
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