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AFNS is a unique department, and the first of its kind in North America. AFNS integrates many disciplines across agriculture, food and nutrition. AFNS achieves excellence in the discovery and dissemination of knowledge with the goal of improving the health and quality of life. Disciplines range from primary production and biotechnology in plant and animal sciences, via innovative food and agri-food products, to human nutrition and wellness. The Department boasts 65 professors (including 10 industry and government supported positions such as Canada Research Chairs and Industrial Research Chairs), 40 adjunct professors, over 230 graduate students, and more than 300 research and support staff.

Mission
To serve the community through excellence in teaching and research in:

• Efficient and sustainable agricultural production
• Value-Added processing
• Food safety
• Human health in order to improve the health and quality of life.

History
The Department of Agricultural, Food and Nutritional Science (AFNS) is one of four departments in the Faculty of Agricultural, Life and Environmental Sciences (ALES). The Faculty of ALES was established as the Faculty of Agriculture in 1915 and expanded to embrace Forestry in 1972 and Home Economics in 1993. The Department of Agricultural, Food and Nutritional Science was formed September 1, 1994 through the amalgamation of the Departments of Animal Science, Food Science and Nutrition, and Plant Science. In 2008, AFNS adopted a divisional structure by creating the Divisions of Animal Science, Plant Biotechnology, Food Science and Bioresource Technology, and Human Nutrition.