The department pursues education and research in the interdisciplinary subject that food, nutrition, and dietetics comprises.
We provide education in all cycles — basic, advanced, and research-level. In the first — basic — cycle we offer the Clinical Dietetics Program, the Foodservice and Nutrition Program, and the Home and Consumer Studies specialization (within the Teaching Program). Many of the courses included in these programs and the first course in Home and Consumer Studies can also be taken as single-subject courses. In the second — advanced — cycle there is the Master Program in Social Science specializing in Foodservice and Nutrition. Courses in the second cycle can also be taken as single-subject courses or towards a one-year master degree. Furthermore, we offer a third-cycle — research-level — program in Food Science.
The Department of Food, Nutrition and Dietetics conducts interdisciplinary research in various research groupings and as individual projects — from the perspective of food and health. The subject comprises research in nutrition, dietetics, and sensorics, as well as a special research profile in meal research. Dietetic communication and public meal activities are important research fields where the focus is on both preventive public-health work and vulnerable groups (such as children, the elderly, and individuals with functional impairments or certain chronic disorders).