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

Expand content up

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

male scientist with glasses looking at scientific plates of samples in lab setting

Food Safety, Security, and Biotech

Expand content up

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

stainless steel food engineering equipment

Food Processing and Engineering

Expand content up

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

Expand content up

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

adult professionals in classroom setting preparing for workshop


Expand content up

Source Article