About Us

Mission

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.

Objectives/Goals of the Institute

  • To operate in an integrated network that enhances academic and industry cooperation and synergism.
  • To collaborate with consumer, industry, and governmental groups regarding food-related issues through teaching, research, extension, and outreach programs.
  • To provide a comprehensive educational experience for traditional and nontraditional undergraduate and graduate students that ensures scientific and technical competencies.

Faculty

Food Science Institute graduate and undergraduate faculty are located in five K-State colleges within the departments of Agronomy; Animal Sciences and Industry; Biochemistry; Biological and Agricultural Engineering; Chemical Engineering; Diagnostic Medicine/Pathobiology; Grain Science and Industry; Horticulture, Forestry and Recreation Resources; Hotel, Restaurant, Institution Management and Dietetics; and Human Nutrition.

Students & Programs

On-Campus:

The Bachelor of Science Degree is offered with options in science and business. The undergraduate science options and Master's and Doctoral programs are certified by the Institute of Food Technologists (IFT); therefore, K-State students are eligible to apply for IFT scholarships. Numerous undergraduate and graduate students have received IFT scholarships and fellowships.

Distance Education:

Undergraduate and graduate Food Science distance education courses are offered by Food Science Institute faculty through the Division of Continuing Education. A non-degree Food Science Certificate, Bachelor of Science Degree, Graduate Certificate, and Master Degree report and thesis programs also are offered. For information on these programs, see Academic Programs

Facilities

State-of-the-art laboratories and pilot plants are available to fulfill research, teaching, and extension missions. The facilities include cereal and grain, dairy, meat, poultry, egg, thermal, extrusion, fermentation, sensory analysis, and value-added processing/evaluation capabilities. Interaction with existing centers, including the Plant Biotechnology Center, the Kansas Center for Agricultural Resources and the Environment, and the Valued-Added Center expands the expertise needed to address food-related issues.

Research Areas

Cereal Science
Dairy Food Technology
Food Chemistry
Food Engineering
Food Microbiology and Safety (pre- and postharvest)
Human Nutrition
Meat Science
Physical Chemistry and Rheology
Product Development
Sensory Analysis

Contact FSI

Food Science Institute
Kansas State University
216 Call Hall
Manhattan, KS 66506
Phone: (785) 532-4057
Fax: (785) 532-5861
Email: foodsci@k-state.edu

Contacts

Dr. Kastner, Curtis L.<br/>
Dr. Curtis L. Kastner
Professor
Director of Food Science Institute
Food Science Institute
216E Call Hall
Manhattan, KS 66506
Phone : (785) 532-1234
ckastner@ksu.edu

 

Dr. Unruh, John A.<br/>
Dr. John A. Unruh
Professor
Undergraduate Program Chair
Animal Sciences & Industry
248 Weber Hall
Manhattan, KS 66506
Phone : (785) 532-1245
Fax : (785) 532-7059
junruh@ksu.edu

 

Dr. Smith, J. Scott<br/>
Dr. J. Scott Smith
Professor, Graduate Program Chair
Animal Sciences & Industry
208 Call Hall
Manhattan, KS 66506
Phone : (785) 532-1219
jsschem@ksu.edu