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The mission of
the Department of Foods and Nutrition at Purdue University
is to provide a premier environment for excellence in discovery, learning, and engagement.
Discovery activities
in the department have continued to grow dramatically, in
part evidenced by the increase in external funding. Our strategy is to let discovery drive engagement and learning in the department's four Signature Areas of:
1) Bone, Calcium,
and Vitamin D;
2) Botanicals;
3) Diet, Energy
Balance, and Fitness;
4) and the emerging
area of Cancer Prevention.
The undergraduate
curriculum, which includes six majors, is strongly based
in the science disciplines. Students are guided by faculty
and staff who are strong academic counselors. Critical to
the success of the program is the close relationship that
is maintained between students, advisors, and faculty.
Key to a graduate
program that will prepare students for excellent jobs in
the field of diet and nutrition in a rapidly advancing society
is a curriculum that will not only disseminate critical
scientific concepts but help develop skills in critical
thinking, research, and communication. The recently redesigned
core course and interdepartmental nutrition curriculum is
targeted to that end.
As a department
in a land-grant university, engagement and Extension activities
are a crucial part of our mission. That focus is to translate
and transmit research done in this department for diverse
audiences. Through discovery, learning and engagement, the Department of Foods and Nutrition will strengthen and expand it's impact, value and credibility.
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