The Department of Nutrition Sciences is the branch of science that examines the types, quantities, properties of nutrients, their roles in biochemical and physiological processes, the composition of foods, their physical and chemical properties, the effects of the processes applied to foods from production to consumption on nutrients, and also the components that cause food pollution by contaminating food in various ways. The department aims to produce advanced knowledge required for the protection of life-long individual and community health, to conduct research and applications, and to provide an academic perspective within this framework.