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
Better Process Control School
September 22 - October 1, 2020
Virtual Online Event
Seminar - Breeding for Flavor: Using Sensory to Shape Craft Beer
October 8, 2020
Virtual Online
Food Safety and Sanitation for Food Manufacturers
October 13-15, 2020
Erickson Food Science Building, University Park
Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP) -Lewisburg, PA
October 27-28, 2020
Lewisburg, 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.
