Welcome to the Kansas State University Food Science Institute!
|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 online education programs and provides both research and technical assistance for the food industries. Approximately, 47 nationally and internationally recognized faculty from five colleges and 11 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.|
Recognizing a small revolution in how we relate to animals, Kansas State University's Department of Grain Science and Industry is offering a new study emphasis on pet food manufacturing.
Jon Faubion, professor of grain science and industry, has received the prestigious William Geddes Memorial Award from the American Association of Cereal Chemists International.
The award, which recognizes continued outstanding service, loyalty and devotion to the principles and objectives of the association and its membership, was announced at the association's 2018 meeting in London.
Faubion also received the association's Excellence in Teaching Award in 2011.
Jayendra Amamcharla, associate professor of food science in the K-State Food Science Institute, will host four nationally selected student interns pursuing their Bachelor of Technology degrees at the Indian Council of Agricultural Research-National Dairy Research Institute in Karnal (Haryana), India.
The four interns will spend six weeks on campus at the Food Science Institute and the animal sciences and industry department during the spring 2019 semester. They will participate in dairy-focused research projects led by Amamcharla and his colleagues.
Sarah Reasoner was recently awarded the University Professional and Continuing Education Association Central Region's 2018 Continuing Education Support Specialist award. Congratulations Sarah!
At the 2018 Global Breadfruit, Technology & Health Summit, hosted by the University of Hawaii October 15-17 in Oahu, Hawaii, Dr. Aramouni received the Breadfruit Food Product Development Award for his research on incorporating breadfruit flour as an extender of gluten-free products. The students who have worked on the projects are: Elizabeth Clark, Ellissa Heim and Danielle Reedy.