Discover better food.

The Department of Food Science conducts research in the physical and social sciences behind producing better food. We are proud to be part of a Tier 1 Research University, and devote the resources needed to maintain world-class facilities and attract world-class people. We are interested in ensuring a safe, healthy, and abundant supply of food for the community.

Core Disciplines

Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and nonbiological components of foods. Biological substances include items such as meat, poultry, lettuce, beer, and milk.

Food Microbiology

Of major importance is the study of microorganisms that cause food spoilage. However, "good" bacteria such as probiotics are becoming increasingly important in food science. In addition, microorganisms are essential to produce foods such as cheese, yogurt, other fermented foods, bread, beer, and wine.

Food Engineering, Manufacturing, and Processing

Food engineering research includes engineering principles in fluid dynamics and heat transfer, and applying those principles to food processing and packaging.

Sensory and Consumer Science

Researchers study consumer food choice at the individual, family, and community levels, including consumer perception of processed foods, food safety, food ingredients, biotechnology, nanotechnology, and more.