About the Department

The Department of Food Science at Penn State is one of the premier food science departments in the country.

The Department of Food Science is Penn State’s home for the emerging technologies and best practices required for producing, safe, delicious, nutritious food. Our small-school atmosphere facilitates a warm, welcoming, intellectually stimulating, and professional environment.

Our work is closely aligned with the demands of industry and the needs of the community. We boast state-of-the-art facilities and world-class faculty with years of working experience in their fields.

Student success drives the department. Our undergraduate Food Science major offers students hands-on science with real-world applications, strong internship experiences, wide-ranging  scholarship opportunities, and excellent job placement.

Our graduate program offers master of science and doctor of philosophy degrees. Graduate students receive in-depth training in the core disciplines of food chemistry, food microbiology, food engineering and processing, and sensory evaluation.

Research is facilitated through core disciplines as well as following collaborative multidisciplinary signature areas: 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. Students can participate in meaningful research from the first semester of their first year.

Meet our faculty, staff, and students, and see why we are one of the premier food science departments in the country.

Latest News

November 12, 2021

Keeping chocolate milk smooth, stable without carrageenan | Penn State University

Fat-free chocolate milk processed for the first time with high-pressure jet technology exhibits enhanced viscosity, stabilizing cocoa particles in the fluid and eliminating the need for adding a controversial emulsifier.

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November 12, 2021

Keeping chocolate milk smooth, stable without carrageenan

Fat-free chocolate milk processed for the first time with high-pressure jet technology exhibits enhanced viscosity, stabilizing cocoa particles in the fluid and eliminating the need for adding a controversial emulsifier.

Read More

October 4, 2021

Penn State researchers developing genomic resources to identify novel pathogens

To enhance the early detection of novel infectious bacteria that could cause outbreaks of infectious diseases, a team of researchers in Penn State's College of Agricultural Sciences will sequence the genomes of 700 Bacilli bacteria — near relatives of the biothreat pathogen that causes anthrax — in a study intended to enhance the early detection of novel infectious bacteria that could cause outbreaks of infectious disease and public health emergencies.

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September 9, 2021

Penn State's Department of Food Science, Discovery Space partner on outreach

Undergraduate students participating in a summer internship opportunity through Penn State’s Department of Food Science recently co-led the “On Deck Genetic Tech” program at State College’s Discovery Space of Central Pennsylvania.

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