The Ellie Block and Family Career Services Center at the Friedman School is committed to helping our students and graduates leverage their outstanding experiential education to find impactful and fulfilling careers. Our career coaches leverage their many years of experience, career development training and practice, and industry and employer insights, to assist students and alumni.
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The Friedman School pursues cutting-edge research and education from cell to society, including in molecular nutrition, human metabolism, population studies, clinical trials, nutrition interventions and behavior change, communication, food systems and sustainability, global food insecurity, humanitarian crises, and food economics and policy.
A new modeling study estimates the number, proportion, and type of specific cancers associated with the under or overconsumption of foods and sugar-sweetened beverages among American adults. The analysis is one of the few to focus on the modifiable risk factors for cancer connected to food intake in the United States.
With multiple master’s degrees and over two decades of professional experience, Michiel Bakker was already a global hospitality leader when he came to the Friedman School.
Commencement addresses often focus on the idea of a bright future, but Congressman Jim McGovern’s speech at the Friedman School’s ceremony on May 19 was a little different.
Amy Taetzsch, MS, RD, is the 2019 recipient of the Stanley N. Gershoff, Simon J. and Arpi A. Simonian Prize for Research Excellence in Nutrition Science and Policy at the Friedman School.
On the brink of a quarter-life crisis, Megan Bradshaw began to lean into her growing interest in nutrition and wellness. As a graduate of Northeastern University with a B.S. in business administration and concentration in finance, Bradshaw began her career as a financial analyst.
The Friedman School is pleased to announce that this year’s student Commencement speaker is Nayla Bezares, MS candidate in the Agriculture, Food and Environment program.
New study finds that health insurance coverage for healthy food could improve health, reduce healthcare costs, and be highly cost-effective after five years