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.
Food Science Institute graduate and undergraduate faculty are located in five K-State colleges within the departments of Agriculture Economics; Animal Sciences and Industry; Biochemistry; Biological and Agricultural Engineering; Chemical Engineering; Communications; Diagnostic Medicine/Pathobiology; Entomology; Geography; Grain Science and Industry; Horticulture, Forestry and Recreation Resources; Food, Nutrition, Dietetics and Health.
The Bachelor of Science Degree is offered with options in science, business or technology. 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.
Undergraduate and graduate Food Science online 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
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.
Dairy Food Technology
Food Microbiology and Safety (pre- and postharvest)
Foods, Nutrition, Dietetics and Health
Physical Chemistry and Rheology