This outstanding Institute offers well-equipped facilities and laboratories, state-of-the-art equipment, information resources and friendly and dedicated team. When combined with the beauty of the Faculty, the Institute is an exciting and pleasant place to study and conduct research. The relatively small campus enables staff and students from the Institute to interact with other people in the Faculty in a stimulating and professional environment.

Visiting scientists, exchange students, and post-doctoral fellows from around the world enhance the important exchange of new ideas in the Institute. Research and studies in the Institute focuses on biochemistry, food sciences, and nutrition. The research ranges from basic to applied science and often combines interdisciplinary collaborations among scientists from the faculty and from all over the world.

In addition, the Institute of Biochemistry, Food Science and Nutrition awards degrees at both the undergraduate and graduate levels with high admission standards. Each year 170 students are awarded bachelor's degrees (70 in Biochemistry and Food Science and 100 in Nutritional Science), 40 are awarded master's degrees, and 100 are enrolled in both the Masters and PhD programs. Every other year, the Institute holds an International MSc Nutritional Sciences Program, hosting students from all around the world.

The Institute of Biochemistry, Food Science, and Nutrition, together with the Robert H. Smith Faculty of Agriculture, Food, and Environment, gratefully acknowledges the generous and ongoing support of the Herb and Frances Brody Foundation. Their commitment to advancing agricultural and food sciences has fueled cutting-edge research, supported outstanding students, and strengthened our educational initiatives. Through their contributions, we continue to push scientific frontiers, develop innovative food technologies, and train the next generation of experts dedicated to global nutrition and food security.