Our undergraduate Food Science Major offers students hands-on science dealing with real-world applications; small, friendly atmosphere; world-class internship experiences; excellent scholarship opportunities, and 100% job placement.
Our graduate program offers graduate study leading to Masters of Science and Doctor of Philosophy degrees. Collaborative research in the food science department is primarily conducted in the context of graduate education. Graduate students receive in-depth training in the core disciplines of food chemistry, food microbiology, food engineering and processing. There are also opportunities for students interested in nutrition education studies.
In addition, research is encouraged and is facilitated through the core disciplines as well as collaborative multidisciplinary Impact Groups. Impact groups provide focus to research efforts of our faculty members. The six impact groups within the department focus on: ingredients as materials; food safety; cocoa, chocolate, and confectionery products; plant and mushroom products; dairy foods manufacturing; and family and community food systems. Research and extension faculty work closely with members of the agricultural community and encourage their graduate students and other visiting scholars to participate in this important activity.
The relatively small-college atmosphere within the department enables faculty, staff, and students to have close contact in an intellectually stimulating and professional environment. I invite you to come, meet our faculty, staff and students, and see why we are one of the premier food science departments in the country.