University of Illinois Department of Food Science and Human Nutrition

Congratulations to FSHN student, Hannah Heath, from the Zeynep Madak-Erdogan laboratory for receiving the impact award from the The Graduate College at Illinois Research Live event!

🎤 13 brilliant scholars, 3 minutes each, and a whole lot of inspiration.

We're proud to announce this year's Research Live! winners!

The Visionary Award
Cade Boggan, Aerospace Engineering at The University of Illinois

The Storyteller Award
Matt Grenier, College of Fine & Applied Arts at Illinois

The Impact Award
Hannah Heath, University of Illinois College of ACES

The Design Award
Jennie Lee, Education at Illinois

The People's Choice Award
Kevin Kleiner, Physics Illinois

The Grand Prize
Olive Wang, School of Information Sciences at Illinois

To each of our presenters: your ideas push the boundaries of what we know and what we imagine is possible. You make this university a richer, more dynamic place.

See the presentations at: https://go.illinois.edu/Research-live-playlist

Bevier Cafe is more than just your favorite lunch spot! It's a learning lab where students gain real-world experience in hospitality and food service.
Food insecurity is a global problem that requires local solutions, and Bevier Café is where those solutions start with the new Everybody Eats program. By supporting student learning, you’re helping build a future where food is more accessible, sustainable, and community-driven.
With your support during Orange and Blue Week, students can continue to make a difference in our community through food and service.
Give today: https://payment.giving.illinois.edu/.../oran.../pages/Bevier

Happy Halloween from the FSHN Office!!

The starting setter for the Illinois volleyball team, FSHN student, Brooke Mosher, recently had a triple double (sets, kills and digs) the first Illinois player to get a triple double since 1998. Brooke, a senior in Dietetics, hopes to become a sports dietitian after graduation.

University of Illinois FSHN Hospitality Management alumni, Adam Cohen, general manager, is opening a Tallison Hotel in Carmel, IN.

Illinois Alumni Magazine - ADAM COHEN I GOT MY START in hospitality as a pizza delivery guy in Highland Park, Ill. My mom was a party planner and I used to go to all these places

Congratulations to Associate Professor Matt Stasiewicz for being named to the 40 under 40 list by The Alliance to Stop Foodborne Illness. This award celebrates the achievements and creativity of forty up-and-coming food safety professionals from across the world. https://stopfoodborneillness.org/alliance-40-under-40/

𝐀𝐬𝐡𝐥𝐞𝐲 𝐄𝐪𝐮𝐢𝐡𝐮𝐚 🔶 𝟐𝟎𝟐𝟒 𝐇𝐨𝐦𝐞𝐜𝐨𝐦𝐢𝐧𝐠 𝐂𝐨𝐮𝐫𝐭 🔶

Ashley is studying Nutrition and Health at the College of ACES with a minor in Public Health. On campus, Ashley serves as a Nutrition Peer Educator at the McKinley Health Center, trip coordinator for Global Medical Training, community service chair for Minorities in Agriculture, Natural Resources, and Related Sciences, ambassador for the Department of Food Science and Human Nutrition, and actively participates in local volunteering efforts. Upon graduation, Ashley plans to attend medical school and apply her nutrition expertise to advance medicine.

Read more about Ashley ⬇️
https://aces.illinois.edu/news/aces-student-selected-2024-homecoming-court-0

Study abroad in Ecuador this winter break with FSHN 398: Chocolate Food Systems in Ecuador! This program offers students the opportunity to explore a variety of current issues of the cacao food system as well as the wonders of chocolate making in Ecuador.

Learn more about the program, meet the program leader, and ask questions at the upcoming information session.

- Tuesday, September 3
- 4:00 pm
- Bevier Commons

The deadline to apply for the program is on September 15, so there is still time!

U of I, FSHN Featured Hospitality Management Alumnus

Phil Emmons
General Manager, Wildfire Restaurant, Schaumburg, Illinois

“One of my primary responsibilities is to oversee the day-in and day-out operations of the restaurant which not only includes helping to control inventory levels and finding ways to increase business, but also to embrace and enforce a Culture of Caring that leads to the consistency and quality of our food and service, which ultimately helps bring success. Another main responsibility is to help develop my management team, so they have the tools and resources to learn and grow and find their own success in this business.

“Attending the University of Illinois Urbana-Champaign is definitely a highlight in my life. Not only did it create many fond and lasting memories, but it also helped prepare me to handle the “real world”. One of the biggest things being involved in the Hospitality program (within the Food Science and Human Nutrition School) did was it helped me conclude that I wanted to have a career in the hospitality field. I first chose the Hospitality Management major because, in short, it was my way of getting into the University. My original thought was to transfer to a different program, but after taking a few courses and having the opportunity to meet great contacts within the field, I started to realize that I was becoming really interested in the hospitality field. It helped me realize that the hospitality field fit who I was. Someone who gets enjoyment from helping to take care of others and making them happy, yet at the same time utilizing a business mindset to not only bring personal success but hopefully success to others. It taught me that if you don’t enjoy what you do, you will never be motivated to want to succeed and push yourself to be the best version of who you are as well as never be prepared or willing to deal with adversity. The school gave me tools and resources that I still use to this day as a General Manager.”