How did you find your way to USC and the Master of Science in Nutrition, Healthspan and Longevity program?
Faith Huss, MSNHL ’26: As an Army veteran, I found myself in a bit of a transition after serving 10 years in the military followed by 5 years in the self-care industry. I knew I wanted to continue doing something that involved helping others, and I had always been interested in health and wellness, which led me to pursue nutrition and dietetics as a way to support others in a holistic, meaningful way.
I found my way to USC and the MSNHL program through my friend, Dr. Ryo Sanabria, who has a research lab at the school and spoke highly of the program and faculty. After doing my own research, I realized the program offered everything I was looking for in a nutrition and dietetics pathway.
Once accepted, I immediately felt welcomed and supported. The professors met me where I was and provided guidance whenever needed. I was also fortunate to secure a position in the Benayoun Lab as a mouse technician, where I helped care for the mice and gained valuable research experience while learning from multiple researchers and professors, even outside of the program.
What have been some of the most meaningful experiences for you as a student?
Throughout my time at USC, there have been many meaningful experiences, including the excellent teaching, networking opportunities, and invitations to educational events such as symposiums and colloquiums that enriched my learning and professional growth. I also made so many meaningful connections and met wonderful friends and truly valued the sense of community with the program and throughout my rotations.
My time with Food Access LA and the VA had the biggest impacts on me. Those two organizations will always have a place in my heart. I am especially grateful that the MSNHL program helped secure my requested internship placement at the Veterans Affairs Hospital in Long Beach, as it allowed me to give back to the veteran community.
You also run a baking business, Faith’s Eats and Treats. How have you balanced your studies with being a small business owner?
My small baking business started as a simple hobby and quickly grew into something more. In 2020, I made it official by obtaining the proper licensing to sell my baked goods to the public. What began as a creative outlet has become a meaningful way for me to connect with others through food. I’ve always considered myself a giver, and one of the ways I express that is through cooking and baking—whether it’s a home-cooked meal or a thoughtful treat, I genuinely enjoy creating something that brings others comfort and happiness. Being in the kitchen is also one of my biggest stress relievers, and you will almost always find me baking or cooking during high-stress times, especially around finals.
Balancing graduate school, work, and running a small business has been both challenging and incredibly rewarding. I’ve learned how to manage my time intentionally, especially when taking on large orders for events, by planning ahead and setting aside dedicated time for both baking and studying. Staying organized and disciplined has allowed me to meet deadlines, maintain quality, and still prioritize my academic responsibilities. Baking has remained a constant throughout my journey, providing both structure and a creative outlet. Some of you may have even seen—or tried—my cookies at the colloquium or during the holidays!
Follow Faith’s Eats and Treats on Instagram.
What are your post-graduation plans?
I am currently pursuing Functional Nutrition certificates, and following graduation, I have secured a position at the Long Beach VA as an Inpatient Registered Dietitian and will begin working in the near future. My goal is to continue my functional medicine coursework and integrate functional nutrition principles within the VA — I will hopefully be able to work closely with the VA’s Whole Health department, supporting whole-body care. Ultimately, I plan to specialize in Whole Health and Mental Health as a Registered Dietitian. I am so thankful for all of the opportunities USC has given me.
