Department of Food Science

Welcome to the Department of Food Science. We are the only food science program in the state and offer comprehensive programs giving our students a strong mix of theoretical knowledge and hands-on experiences. Our faculty’s research programs further the understanding of the food safety, physicochemical, sensory, quality, health, and engineering properties of foods. A strong interface with our stakeholders allows us to transfer science-based best practices to the food and beverage industry, government agencies, and entrepreneurs to help meet the goals of providing safe, nutritious, and high-quality foods.

Food Chemistry, Quality, and Wellness

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Food Chemistry, Quality, and Wellness

The major and minor components of food with respect to their physiological, nutritional, sensor, and microbiological properties.

Food Safety, Security, and Biotech

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Food Safety, Security, and Biotech

Study the impact of bacteria, fungi, viruses, protozoa, and parasites on food and food ingredients.

Food Processing and Engineering

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Food Processing and Engineering

Research in food engineering centers on hygienic design of processing equipment and novel food processes.

Sensory and Consumer Science

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Sensory and Consumer Science

Research is focused on evaluating the dynamic interaction of the senses and how this relates to the perception of foods.

Our Department is hiring! Interested in applying for Assistant or Associate Professor and Meat Science Specialist? Click the link below.

Apply here

Our Department is hiring! Interested in applying for Extension Assistant I? Click the link below.

Apply Here

Extension

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Extension

UPCOMING EVENTS

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