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.
Spring 2015 FSI Newsletter
Read the latest FSI Newsletter to learn about the accomplishments of students and faculty.
2015-2020 Employment Opportunities for College Graduates in Food, Agriculture, Renewable Resources
The 2015 – 2020 Employment Opportunities for College Graduates in Food, Agriculture, Renewable Resources and the Environment has been released and can be viewed at www.purdue.edu/usda/employment/. Most of the trends we have seen over the last several years are projected to continue with the number of annual job openings in these fields greatly outnumbering the number of students graduating from agricultural colleges. Some sectors are projected to have much greater demand in relationship to the numbers of qualified graduates than others, but for the most part, agricultural graduates with training in the STEM disciplines will be in high demand.
Global Food Systems Research Awards
Kansas State University has awarded $500,000 to faculty members who are taking on some of the world's food challenges created by a rapidly increasing population.
Spring semester is done! Graduation ceremonies on the Manhattan campus were May 15-16, 2015. Celebrate the accomplishments of our students through the pictures in the link above!
Kansas State University will be hosting a series of Barbecue 101 workshops this May and June. These one day workshops will focus on teaching the basics of grilling and smoking for consumers of all ages and experience levels. The topic areas will cover the basics of grill selection and use, the fundamentals of meat selection and preparation, discussion of new and innovative cuts for barbecue, and the science of smoking. Additionally, these workshops will include several hands-on demonstrations, tastings of different sauces, meat cooked with different woods, spices, and rubs. The day will conclude with a question and answer session with several barbecue experts.
The IFT Annual Meeting and Food Expo is July 11-14, 2015 in Chicago, IL. Come visit us! We will be at booth #2039.