Welcome to the Food Science Institute
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.
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.
Students Named Finalists for Product Development Competition
Congratulations to undergraduate food science students, Alex Maxwell, Danielle Conover and Yuda Ou and graduate student Cara Dennis! As a team, they have been selected as finalists in the Research Chefs Association Student Product Development Competition. They will compete for a $4,000 first place prize at the competition in March 2014. The theme for this competition is Pacific Northwest regional food truck grab-and-go cuisine. Good luck!
FSI News - Winter 2013
The Winter 2013 FSI Newsletter is now available! Learn about what current students, faculty and alumni are doing at K-State and in their careers.
K-State Ag 150 - Food Science and Industry
Emerging and Rapid Methods in Microbiology
April 7-11, 2014
New advances in analytical and molecular technologies are having a dramatic impact on the practice of microbiology. These new and rapid methods have led to improvements in nucleic acid, chemical, immunological, and Nano/MEMs systems for the identification of microorganisms, toxins, and cellular products. These technologies are providing new and valuable solutions across multiple research and market sectors in fields such as food safety, agriculture, bio-pharmaceuticals, environmental safety, and animal health care. These emerging and rapid methods provide greater sensitivity, accuracy, precision, and reproducibility when compared to conventional growth-based methods. This workshop at the K-State–Olathe campus will provide participants an introduction into the application of these new technologies and the benefits they provide in the practice of microbiology in the real world.