The Food Science and Nutrition Department offers comprehensive education in food science and nutrition, from the development of new foods to the study of how foods impact health, wellness, and disease prevention. Meeting the increasing demand for food and nutrition experts worldwide, its graduates provide the public with well-prepared and highly competent food science and nutrition professionals.
Modified from fsn.calpoly.edu
Senior Projects from 2016
The association between vitamin a status or supplementation and HIV/AIDS, Mikaela Kathleen Curtis
The Impact of Mindfulness-Based Interventions on Stress Eating, Emotional Eating, and Binge Eating: A Literature Review, Kira L. Minot
Senior Projects from 2014
The Effect of Tea and Its Constituent L-theanine on Anxiety: A Review of the Literature, Christine Gilbert
Nutrition-Related Conditions among Children of Migrant and Seasonal Farmworkers in the United States: Causes and Solutions, Rebecca Halvorson
Senior Projects from 2011
Peer Intervention Strategies for Breastfeeding Promotion Among Low Income Latinas in the US: A Literature Review, Amanda Torres
Senior Projects from 2010
The Effects of Maternal Polyunsaturated Fatty Acid Consumption During Pregnancy on the Infant's Cognitive Development, Jenna L. Haug
Micronutrient Deficiencies as a Result of Bariatric Surgery, Ashlie Lewis
Senior Projects from 2009
Developing a Green Tea Based Natural Energy Drink, Natalie Ohanessian
Hyperglycemia in the Critically Ill: Consequences and Treatment, Laura E. Ridge
School Breakfast Program: Efficacy and Impact, Amber Ward