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Graduate students receive in-depth training in the core disciplines of food chemistry, microbiology, engineering and processing. There are also opportunities for students interested in nutrition education studies. Multi-disciplinary research is encouraged and is facilitated through collaborative Departmental Impact Groups.
- Areas of Research
- Food Science integrates and applies knowledge within the disciplines of chemistry, engineering, biology, and nutrition to preserve, process, package, and distribute foods that are nutritious, wholesome, affordable, desirable, and safe to eat.
- Impact Groups
- Research in the food science department is primarily conducted in the context of graduate education. Impact groups provide focus to research efforts of our faculty members.
- Research Labs
