As a leader in culinary science, the Food Science and Human Nutrition Department at Clemson University, is prepared to fill the gap between nutrition information and practical culinary applications by providing culinary nutrition materials and programs for communities and industries nationwide. Clemson has been fully engaged and committed to the research, design and delivery of nutrition, using mechanisms such as undergraduate research teams, a new state-of-the-art research kitchen and the establishment of CU CHEFS® (Clemson University’s Cooking and Healthy Eating Food Specialists), a trademarked logo under which numerous hands-on culinary and nutrition-education outreach programs have been successfully created and demonstrated.
Instructional programs, namely, a series of classes leading to continuing education units provided by a health nutrition educator and a chef, designed to promote changes in menu planning, food purchasing, food preparation and food consumption behaviors with a goal of fostering good health through healthy nutrition. (Click here to go to the Programs page)
Resources providing research-based, up-to-date nutrition information that can be easily translated to flavorful, health-inspired menus for homes, schools, churches, and restaurants.