Research
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.
Signature Research Areas
Research teams leverage complementary expertise, spanning from traditional and molecular microbiology to microbial ecology and epidemiology, to advance food safety and public health.
Researchers measure and evaluate the characteristics of foods and nonfood products that make them appealing to consumers, helping producers better understand and cater to their potential markets.
Foods contain many chemical components that directly or indirectly impact wellness, and are subject to extensive processing prior to ingestion. Departmental researchers work to understand the impact of food and to develop novel food-based solutions for enhanced health.
This group emphasizes understanding of structure-function relationships at the molecular, microscopic, and macroscopic levels, with the intent of developing prescriptive models that would assist in development of new food.
Cross-Cutting Themes
Research performed across the traditional food science disciplines—food chemistry and biochemistry, food microbiology, food engineering, consumer and sensory science—to determine food safety, acceptability, and economic value.
Exploration of fermentation requires collaboration among microbiologists, chemists, engineers, and sensory scientists. We focus on wine, brewing science, distillery science, cured meat products, and cultured dairy products.
Research Centers
Pennsylvania is a leading state in the production and processing of numerous foods from plants and mushrooms, and Penn State has strong research, education, and extension programs supporting this important segment of the Commonwealth's economy.
The center is the largest repository for E. coli strains in America. It holds more than 85,000 strains collected over the last 50 years from animals, humans, birds, and environment.
