Department of Food Science
Welcome to Penn State's home for food science.
The Department of Food Science includes researchers who are focused on food chemistry, food microbiology, food engineering, manufacturing and processing, and sensory and consumer science. We are interested in assuring a safe, healthy, and abundant supply of food for the community. Students earn undergraduate, master’s, and doctoral degrees and work with world-class faculty on pioneering food research.
Latest News
Upcoming Events
Ag Sciences Student Panel: A Day in the Life and Q&A
February 10, 2026
Seminar - The Effects of Protein in the Oral Cavity on Capsaicin-Induced Oral Burn Perception
February 12, 2026
252 Erickson Food Science Building
Prospective Student Visit: Food and Health Interest Area
February 16, 2026
University Park, PA
“A Taste of Food Science” Prospective Student Event
March 3, 2026
252 Rodney A. Erickson Food Science Building, University Park, PA 16802
Teaching
Food Science academic programs integrate the disciplines food chemistry, food microbiology, food engineering, manufacturing and processing, as well as sensory and consumer science, at the undergraduate, graduate, and doctoral levels. Instruction is hands-on, industry focused, and grounded in research.
Research
Penn State is a Tier 1 Research University. Students from first-year students to doctoral candidates participate in meaningful research in our labs. Collaborative multidisciplinary signature areas include microbial food safety, food choice, food-based solutions for enhanced health, and the material nature of foods, as well as underlying cross-cutting research themes of food quality and food fermentation.
Extension and Outreach
Outreach connects the resources of the Department of Food Science with community members, industry, and institutions in Pennsylvania and beyond by offering the latest, applicable research-based, practical food science education.
