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.
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 Helping to Boost Small Businesses
With the help of a $60,000 grant from the Kansas Department of Agriculture, K-State is helping small food businesses. One in particular is Hoganville Family Farms to produce sauerkraut with their 30-year old recipe. This is a joint effort between K-State Manhattan and K-State Olathe. Thanks to Kansas First News in Topeka for reporting this story.
K-State Ag 150 - Food Science and Industry
New Faces of Olathe
Three new faculty have been added to the K-State Olathe team. Learn more about them and the food science program in this story from the K-State College of Agriculture AgReport.
Read the entire AgReport from the K-State College of Agriculture.
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.