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 online 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.
Congratulations to Mary Hauser!
Mary Hauser (Major Professor: Dr. Jay Amancharla) placed second in the Dairy Foods Division Paper/Oral Contest at the 2015 American Dairy Science Association (ADSA) Joint Annual Meeting (JAM).
The presentation titled "Development of a method for characterizing high-protein dairy powders using an ultrasonic flaw detector" focused on developing a method with an ultrasonic flaw detector to replace current methods for determining the solubility of high protein dairy powders specifically milk protein concentrate (MPC).
Amanda Wild Awarded 2015 Meat Industry Suppliers Alliance Scholarship
Amanda Wilder has been awarded a 2015 Meat Industry Suppliers Alliance (MISA) scholarship. These national scholarships ($10,000) are awarded to outstanding students within the meat and food science disciplines working towards the goal of the MISA Foundation to promote and develop state-of-the-art technology and technical information to support the meat industry. MISA is a sector council within the Food Processing Suppliers Association, a global trade association serving suppliers in the food and beverage industries. Amanda is an Idaho native and is pursuing her Master of Science degree in Food Science under the mentorship of Dr. Randall Phebus. Her research on antimicrobial intervention processes during post-harvest beef processing is supported by the U.S. Department of Agriculture, National Institute of Food and Agriculture (USDA NIFA) Coordinated Agricultural Projects grant to control Shiga toxin-producing E. coli across the beef chain.
Label lingo: Food scientist explains how trans fat removal will affect food industry
A recent ban on trans fats may have you looking a little closer at the foods you buy, but a Kansas State University food scientist points out you might not find what you're looking for on the label.
The 2016 Urban Food System Symposium will be held June 23-26, 2016 at the Kansas State University Olathe campus in the metropolitan region of Kansas City. Our goal is to bring together a national and international audience of academic and research-oriented professionals to share and gain knowledge on urban food systems and the role they play in global food security. This symposium includes knowledge on: urban agricultural production, local food systems distribution, urban farmer education, urban ag policy, planning and development, food access and justice, and food sovereignty.
The 2016 Symposium is a partnership between the Kansas State University Global Food Systems Initiative and Cultivate Kansas City, a non-for-profit dedicated organization that grows food, farms, and community in support of a sustainable, healthy, and local food system in greater Kansas City.