Ella states: “FSHN’s HM taught me how to manage others well, proper inventory practices, & how to multitask. UIUC’s curriculum provided me the opportunity to develop my creativity as well as financial & management skills. Our faculty gave us all the tools needed to succeed!”

Last night, our FSHN at Illinois students showcased their wealth of nutrition knowledge at the National Nutrition Month Fair! 🥗

They dished out incredible tips, tricks, and essential info to help everyone make smarter food choices. 🍎🥑

The 2024 19th annual Chicago Food Justice Summit will be held virtually Wednesday, 3/6/24 & Thursday, 3/7/24 with an in-person finale at the South Shore Cultural Center, Friday, 3/8/24. Register at registration.socio.events/e/19thchicagof…. Chicago Food Policy

Kristina states: “My Senior Project in FSHN’s SpiceBox is one of my fondest memories. I constantly draw on experiences that UIUC provided me; I was able to take risks in a controlled environment that showed me what I’m truly made of. I can do hard things, and I can do them well.”

Jeannette states: “The time spent in UIUC’s FSHN department, opened my eyes to avenues I would not have known otherwise. By immersing myself in food science & nutritional sciences courses, I integrate those techniques when conducting my research in nutrition and kidney disease.”

Season's Greetings from UIUC's Department of Food Science and Human Nutrition!

FSHN’s assistant professor Yi-Cheng Wang & his team have developed a portable, self-powered food & surface sanitizer (home & industrial). The Tribo-sanitizer uses UVC energy to inactivate two bacteria that cause foodborne illness & fatalities. ▶️ go.illinois.edu/TriboSanitizer

#ILLINOIS scientists have developed a portable, self-powered food and surface sanitizer.

The Tribo-sanitizer uses UVC energy to inactivate two bacteria that cause foodborne illness and fatalities and can be used in domestic and industrial settings. ▶️ go.illinois.edu/TriboSanitizer

Fuel up for finals on Thursday, December 7 at 12:30pm in the Funk ACES Library!
Hospitality Management (FSHN) Alumna Alyssa Deolitsis, owner of Deolicious Cookies, will be handing out customized Illini cookies. You won't want to miss this edible art. We hope to see you there.
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Vanessa Herrera is pursuing a master's degree in food science from FSHN at Illinois while working as a principal development scientist at Conagra Brands. 👩‍🎓🔬

Read about her student experience on the Voices of ACES blog: tinyurl.com/3e23sfr5

Steer clear of foodborne illness! Keep hot foods at 140 F or higher with chafing dishes or a warming tray. Safety is on the menu this holiday season! #FoodSafety #Thanksgiving bit.ly/45uFy06

How does the gut microbiome impact weight loss and management? 🏋️

Studies in this #IFTSpotlight blog suggest that short-chain fatty acids and probiotics can influence factors like energy harvest, fat accumulation, and appetite. Read here: hubs.la/Q029021F0

Warning: That inside-the-turkey stuffing tradition might ruffle some feathers! Discover the surprising reasons in our new blog. Spoiler: It’s all about food safety! fsis.usda.gov/news-events/ne…

The only danger at Thanksgiving should be your Auntie’s dance moves! Keep food out of the danger zone (40 F-140 F) to avoid foodborne illness. PLAN AHEAD ▶ Chafing dishes, warming trays, slow cookers, or an oven on low will keep hot foods at 140 F or above.

UIUC’s FSHN Hospitality Management Association visited Sidney Dairy Barn which is now owned by HM alum Ella Beal. Ella provided a tour and shared her experiences. This was a fun way for current students to interact with a young alumna and business owner.

First time roasting a turkey this Thanksgiving? No fowl play! Follow our guide to get that bird just right: bit.ly/3xbC2qF

Turkey? Check. Stuffing? Check. Keeping risky habits out of the kitchen this Thanksgiving? Let’s discuss! Dive into our guide for a foolproof holiday. 🦃🥧 fsis.usda.gov/news-events/ne…

With a new grant from the USDA’s National Institute of Food and Agriculture, FSHN’s Professor Mike Miller and his team have plans to identify which microbes maximize the benefits of broccoli and other brassica vegetables. emails.illinois.edu/newsletter/82/…

Happy Halloween from University of Illinois Department of Food Science and Human Nutrition

Throughout October, the #IFTSpotlight shared the latest topics and trends in #foodandnutritionsecurity . 🍽️

If you missed some of the posts, no worries! Catch up with our full recap here: hubs.la/Q0278m820