Department of Food Science & Technology
Your pathway to impacting the future of food
Department of
Food Science & Technology
Since 1968, the Department of Food Science & Technology has been a leader in contributing to food quality, safety, marketability, and availability through excellence in teaching, research, and extension. Our nationally ranked undergraduate and graduate programs prepare students for exciting and satisfying careers in industry, government, and academia.
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Areas of Research

Food and Beverage Fermentation
Processing foods using microorganisms


Food Safety and Food Microbiology
Exploring the interactions between microbial communities


Phytochemicals and Functional Foods for Health
Functional foods are those that may offer health benefits beyond their nutritional value.


Food Processing and Engineering
Utilizing food processing operations to produce safe, nutritious, sustainable, and value-added products


Food and Flavor Chemistry and Sensory Science
The science behind the human perception of food


Aquaculture
Diving into the breeding, raising, and harvesting of seafood in a controlled environment

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