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Congratulations, Graduates!

Congratulations Class of 2016Dear graduates, This is the year that marks the end of a big chapter in your life and the beginning of even better things to come! From the faculty and staff of the Department of Nutrition and Food Sciences.




University becomes first in Texas to offer Culinology® degree program

TWU student Michelle Tribble who placed 3rd on Season 14 of Hell's KitchenStudents who want to expand their culinary talents and pursue higher salaries in the growing culinary arts and food industries should check out the state’s first Culinology® program in culinary science and food service management this fall at Texas Woman’s University (TWU).

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Summer Nutrition Culinary Camp 2016

Making soup at Summer CampThe 2016 Summer Nutrition Culinary Camp (SNCC) is accepting registrations now. There will be two different SNCC programs: Healthy You and Around the World in Five Days.

SNCC Healthy You: June 20-24, Monday-Friday 8a-4p, $395. This camp will provide a full week of teaching youth, ages 10 to 15, how to incorporate healthy nutrition into their diets and nutrition from farm to fork with recommendations from a Registered Dietitian Nutritionist. Campers will create a healthful lunch and snack each day and will end each day with a wellness activity including volleyball, basketball, yoga, and indoor swimming. Each camper will receive a cutting board and water bottle.

SNCC Around the World in Five Days: July 18-22, Monday-Friday 9a-1p, $225. Campers, ages 10 to 15, will be introduced to different food cultures and nutrition practices around the world and prepare a variety of foods from those cultures. They will make a snack related to that culture to take home to share with family. Each camper will receive a cutting board and a take-home snack.

Registration is open! Contact Angie Griffin, MS, RDN with questions.

DI Students Learn from Farm to Fork

Dietetic Interns learn Farm to Fork in SaginawIn early November, NFS graduate Dietetic Interns participated in a local event sponsored by the Texas Beef Council called "Farm to Fork." In addition to receiving science-based learning, they traveled to a local ranch in Saginaw, Texas, hosted by the Pete Bonds family owned and operated ranch. This opportunity allowed DIs to see where some protein-rich food is produced. As future Registered Dietitian Nutritionists, they will work with patients and clients to provide medical nutrition therapy and nutrition education for all ages and backgrounds.

Academic / Administrative Complaints & Appeals

Course Rotation (pdf)

THECB 18 Doctoral Characteristics 

NFS Happenings

  • Summer Nutrition Culinary Camp
  • NFS Student Guest Writer on Blog 
  • NFS Exit Exam Dates 
  • MS Capstone Course available in lieu of Exit Exam

Read the details...