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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?

Professor develops first textbook on food development

A Kansas State University professor has published the first food development textbook.

Fadi Aramouni, professor of food science, and Kathryn Deschenes, December 2012 master's degree graduate in food science, co-authored the instruction guide "Methods for Developing New Food Products," which was published in August 2014. Aramouni used material he accumulated from years of teaching the capstone food development class, plus material from other faculty members at K-State, to create the 360-page textbook that includes PowerPoint presentations and test materials for instructors.

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All University Career Fair 2014

Prospective employers are showing a strong interest in Kansas State University students.

Representatives from more than 300 companies, industries and agencies are registered for the 2014 All-University Career Fair, 11 a.m. to 4 p.m. Tuesday, Sept. 23, and Wednesday, Sept. 24, at Bramlage Coliseum, making it a filled-to-capacity event. The 2013 fair attracted around 200 employers.

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Implementing Your Company's HACCP Plan

The University of Nebraska coordinates registration for HACCP courses offered by the University of Nebraska, Kansas State University, South Dakota State University and the University of Missouri. USDA and FDA have established regulations based on HACCP principles. This course meets USDA HACCP training requirements under federal and state meat inspection and is accredited by the International HACCP Alliance. A certificate with an International HACCP Alliance seal will be presented to participants upon completion of the course.

Join us October 15-17, 2014 at K-State Olathe campus.

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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.