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 21, 2023

Study of sourdough starter microbiomes to boost bread quality and safety

People with celiac disease, or intolerance to dietary gluten, may soon have more food options, thanks to an unlikely source: sourdough bread. Sourdough contains less gluten than other breads, making it more tolerable for people with gluten sensitivities. Now, Penn State and Colorado State University researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.

Read More

November 21, 2023

Study of sourdough starter microbiomes to boost bread quality and safety

People with celiac disease, or intolerance to dietary gluten, may soon have more food options, thanks to an unlikely source: sourdough bread. Sourdough contains less gluten than other breads, making it more tolerable for people with gluten sensitivities. Now, Penn State and Colorado State University researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.

Read More

November 21, 2023

College of Ag Sciences recognizes faculty, staff for research achievements

Penn State’s College of Agricultural Sciences lauded outstanding accomplishments in research during the 2023 Research Awards Ceremony, held Nov. 1 at the Hintz Family Alumni Center on the University Park campus.

Read More

November 21, 2023

College of Ag Sciences recognizes faculty, staff for research achievements

Penn State’s College of Agricultural Sciences lauded outstanding accomplishments in research during the 2023 Research Awards Ceremony, held Nov. 1 at the Hintz Family Alumni Center on the University Park campus.

Read More