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
Seminar - Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams
March 2, 2021
Virtual Online
Seminar - Chocolate Milk Choice and Acceptance in Adult Consumers: The Role of Psychographic Segmentation and Information Framing
March 18, 2021
Virtual Online
Penn State - Ingredion Plant-Based Yogurt Alternative Short Course
April 20-22, 2021
Virtual Online
Preventive Controls for Human Foods
April 26-28, 2021
Pittsburgh, PA
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.
