Department of Food Science | 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.

gloved hands putting samples in glass beaker half full of water

Food Chemistry, Quality, and Wellness

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

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Food Safety, Security, and Biotech

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

stainless steel food engineering equipment

Food Processing and Engineering

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

woman preparing meatball samples for sensory taste tests

Sensory and Consumer Science

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

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