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Food Science Institute

Welcome to the Food Science Institute

Dr. Curtis Kastner

From the Director, Dr. Curtis Kastner

Welcome to the Food Science Institute Website. The Food Science Institute (FSI) was established in 2001 to integrate the expertise in food science across K-State. FSI facilitates the undergraduate, graduate, and distance education programs and provides both research and technical assistance for the food industries. Approximately, 57 nationally and internationally recognized faculty from five colleges and 13 departments serve as teachers, mentors, researchers, and extension specialists in the following areas: food chemistry, food microbiology, food safety, veterinary medicine, cereal science, dairy science, meat science, food service, sensory analysis, food engineering, human nutrition, and product development. We look forward to assisting you in the area of food science.

What's New?

Students Receive Honors

Donka Milke


Donka Milke (pictured second from right), Master's student in Food Science, participated in the 19th annual K-State Research Forum held on March 26, 2014.  She presented research findings from a project titled "Impact of Food Safety Messages on Consumer Food Handling Behaviors" which was led by Drs. Jeannie Sneed (Department of Hospitality Management and Dietetics) and Randy Phebus (major professor).  Donka was awarded 1st place in the division Social Sciences, Humanities, and Education - oral presentation.  In this USDA funded project, Donka lead a research team consisting of other graduate and undergraduate students to evaluate the impact that Ad Council food safety messages have on consumer behaviors, as measured by how extensively a food-grade strain of bacteria was spread throughout the kitchen as consumers prepared a meat-based main entree along with a ready-to-eat fruit salad.  The research has been submitted to Food Protection Trends journal and will be presented at the 2014 International Association for Food Protection Conference in Indianapolis, IN.

Nick Sevart

Nick Sevart, Master's student in Food Science (major professor Dr. Randall Phebus), is the 2014 recipient of the national Colvin Scholarship administered by the Certified Angus Beef Program (CAB; Wooster, OH).  The scholarship is named in honor of Louis M. "Mick" Colvin, co-founder and emeritus Executive Director of the CAB Program.  One $5000 graduate award is made annually to a full-time Master's or doctoral level student conducting research related to high quality beef production.  The scholarship fund benefits tomorrow's leaders who are involved in their communities and the beef industry.  As part of the award, Nick will receive an all-expense paid trip to the 2014 CAB Annual Conference, September 17-19 in sunny Marco Island, Florida.

Michael Feingold wins National Award

Michael Feingold has been named the 2014 National Outstanding Continuing Education Student Award winner from the University Professional and Continuing Education Association. Michael is also the winner of the 2013 Division of Continuing Education Extraordinary Student award. Listen to Michael as he talks about his experience in our program! Congratulations!

Learn more about Michael Feingold and his career.

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Food Science Institute

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About the Institute

The Food Science Institute facilitates training of traditional and nontraditional undergraduate and graduate students; supports basic and applied research initiatives; and provides technical and scientific information to consumers, the food industry, and governmental agencies .


World Without Food Science

Learn about the role food science plays in ensuring a nutritious, safe and abundant food supply with these new videos from the Institute of Food Technologists.

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