UW-Madison Department of Nutritional Sciences

09/02/2026

Happy first day of the Fall 2026 semester! ❤️📚 The halls are full, students are back, and the energy is everywhere on campus! Here’s to a great year ahead! 🥳🎉

08/31/2026

Despite hearing frequently about the importance of fiber, few of us get enough in our diet – or the right kind of fiber. We digest the truth about fiber with Beth Olson, an associate professor of nutritional sciences at UW-Madison.

An astronomer tells us what we’ll see if we look up after dark. Then, we’ll talk about why we should eat more fiber and, probably, far less protein.

08/28/2026

Welcome to the 2026–2027 cohort of Nutrition Residents! 🌟
UW Health and the Department of Nutritional Sciences are thrilled to officially welcome our newest class of nutrition residents to Madison!

Over the last three weeks, these talented students have hit the ground running—completing hospital orientation, tackling clinical skills review, and diving into everything our vibrant Madison community has to offer. 🩺🏙️

We are excited to see the impact they will make across all 4 of our program concentrations:
🥦 Adult Medical Nutrition Therapy
👶 Pediatric Medical Nutrition Therapy
🌱 Lifestyle Medicine and Community Nutrition
🏋️ Performance Nutrition

Join us in giving our incoming cohort a warm welcome in the comments below! 👇✨

📍 Learn more about the Integrated Graduate Program in Nutrition and Dietetics:

08/27/2026

Join us Thursday, September 3rd, from 11:00-12:00pm for Juyeong Cho's seminar titled "Drug-Microbiota-Host Interactions: Chemotherapeutic Metabolism in IBD"

08/26/2026

Partner Program Spotlight: VCU Health System Dietetic Internship & UW-Madison MS in Clinical Nutrition Virtual Open Houses!

Are you planning your path toward becoming a Registered Dietitian? We strongly encourage you to attend an upcoming VCU Health System Dietetic Internship Virtual Open House to explore how seamlessly this program integrates with your studies at UW-Madison!

This is a great opportunity to connect directly with VCU program faculty and current interns, ask questions, and learn how to maximize your academic pathway.

Key Highlights of the VCU Program & UW-Madison Partnership:
• Seamless UW-Madison Partnership Pathway: VCU is an official partner institution with UW-Madison’s MS in Clinical Nutrition (MSCN) program. As a DPD student at UW-Madison, you can take advantage of the Accelerated MSCN Pathway, allowing you to get a head start on graduate-level coursework during your senior year of undergraduate study. This partnership streamlines your journey toward completing both your master's degree and required dietetic internship hours efficiently.
• Flexible Start Dates & Remote Work Option: VCU offers both January and August start dates for their internship. Additionally, students have the flexibility to begin their graduate coursework and work remotely prior to moving on-site to Richmond, VA.
• Diverse & Specialized Concentrations: Customize your dietetic training to match your passion! VCU offers several tailored concentration tracks, including Sports Nutrition, clinical specialties, and more.
• Discover Richmond, VA: When you transition to the on-site portion, you’ll live in Richmond—a vibrant, arts-forward, and easily accessible urban environment known for its rich culture, outdoor recreation, and thriving food scene.

Upcoming Virtual Open House Dates (2026–2027):
• September 9, 2026: 12:00 PM – 1:00 PM
• November 3, 2026: 11:30 AM – 12:30 PM
• December 14, 2026: 4:00 PM – 5:00 PM
• January 7, 2027: 12:00 PM – 1:00 PM

How to Register: Scan the QR code on the attached flyer or click the registration link to reserve your spot for one of the virtual sessions.

(Link: https://vcuportal.questionpro.com/a/TakeSurvey?tt=b9gglSSxZRsECHrPeIW9eQ%3D%3D&fbclid=IwY2xjawT7tzNwZG9mBWV4dG4DYWVtAjEwAGJyaWQRMXNBaEZ1NnNiN1dRTThYdEtzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEezIEAD3hKKhyccy1xP1xO9Y1aCVwaF0tGL-w83VUQT6TQgFRvU_2zw4aKKXo_aem_XYJAWNE7xd0xt673LYoETQ)

See the attached flyer for full details—don't miss out on exploring this great partner pathway!

08/25/2026

We are hiring! The Financial Specialist III serves as a key member of the Department of Food and Nutritional Sciences administrative team, providing advanced financial and administrative support to faculty and staff. Reporting directly to the Department Administrator, this position is responsible for reviewing, approving, processing, and advising on a broad range of complex financial transactions while ensuring compliance with university, UW Foundation, state, and regulatory policies and requirements. The position plays a critical role in monitoring fund balances, maintaining accurate financial records, and supporting the department's financial management and operational success.

Current Employees: If you are currently employed at any of the Universities of Wisconsin, log in to Workday to apply through the internal application process.Job Category:Academic StaffEmployment Type:RegularJob Profile:Financial Specialist IIIJob Summary:The Financial Specialist III serves as a key...

08/05/2026

Congratulations to Eva Kunz on being selected as a recipient of a 2026 CALS Undergraduate Research Award! Eleven students were selected in total for 2026 CALS Undergraduate Research Awards.

Eva, a senior majoring in Nutritional Sciences and student researcher in the Joe Pierre Lab within the Department of Food and Nutritional Sciences, is investigating the anti-inflammatory properties of bovine colostrum and milk. Her research aims to provide new insights into how milk components may influence inflammation and health.

Project: Investigation of the miRNA profile of bovine colostrum vs mature milk across lactations and their immunomodulatory properties Congratulations to Eva Kunz on being selected as a recipient of a 2026 CALS Undergraduate Research Award! Eleven students were selected in total for 2026 CALS Underg...

08/05/2026

Congratulations to Eva Kunz on being selected as a recipient of a 2026 CALS Undergraduate Research Award!

Eva, a senior majoring in Nutritional Sciences and student researcher in the Joe Pierre Lab within the Department of Food and Nutritional Sciences, is investigating the anti-inflammatory properties of bovine colostrum and milk. Her research aims to provide new insights into how milk components may influence inflammation and health.

07/13/2026

Did you know that the Nutritional Sciences Building was built as a hospital for the children of Wisconsin? It was initially known as the Orthopedic Hospital and was opened on June 5, 1931.

The buff brick building had a three-story, 80-foot square center section at the corner, with two story wings projecting 92 feet to the west and south. The courtyard between the wings was intended as an outdoor exercise yard. There are reliefs of children’s heads on the upper portion of the center section. The hospital’s capacity was 113 patients, with a two bedroom suite for staff. A kitchen, laundry and swimming pool were in the basement. Operating rooms and a x-ray facility were located in the center section’s third floor. For 30 years, the hospital served its intended purpose very well, including the terrible polio epidemic in the early 1950’s.

In May 1961, the hospital received a $265,000 gift from the Joseph P. Kennedy Foundation (named for Joseph Sr. and Rose Kennedy’s eldest son) to support pediatric developmental disability research. A third floor addition on the south wing was built to house the Joseph P. Kennedy Jr. laboratories. Dr. Harry A. Waisman, of the Department of Pediatrics, headed the mental retardation research program.

07/09/2026

🌟 Inspiring the next generation of food and nutrition professionals! 🌟

This week, we had the pleasure of welcoming middle school students from the Madison Metropolitan School District who participated in a week-long culinary nutrition camp.

During their visit department chair, Scott Rankin introduced students to the field of Food Science, shared career opportunities in the industry, and gave them a tour of the dairy plant. Amber Harldson, Makayla Schuchardt, and Tara LaRowe discussed Nutrition and Dietetics, highlighted career paths in the profession, and wrapped up the session with a hands-on food activity.

Students prepared Cowboy Caviar while learning about the nutritional benefits of its ingredients and how flavorful, nutrient-rich foods can support a healthy lifestyle.

It was exciting to see their enthusiasm, curiosity, and engagement as they explored the many possibilities within food science, nutrition, and dietetics. We look forward to seeing where their interests take them in the future!