About the Food Science Institute
Mission
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.
K-State 2025 Strategic Action and Alignment Plan - Food Science Institute
Objectives/Goals of the Institute
- To operate in an integrated network that enhances academic and industry cooperation and synergism.
- To collaborate with consumer, industry, and governmental groups regarding food-related issues through teaching, research, extension, and outreach programs.
- To provide a comprehensive educational experience for traditional and nontraditional undergraduate and graduate students that ensures scientific and technical competencies.
Food Science Institute graduate and undergraduate faculty are located in five K-State colleges within the departments of:
On-Campus:
The Bachelor of Science Degree is offered with options in science, business or technology. The undergraduate science option and Master's and Doctoral programs are certified by the Institute of Food Technologists (IFT); therefore, K-State students are eligible to apply for IFT scholarships. Numerous undergraduate and graduate students have received IFT scholarships and fellowships.
Online Education:
Undergraduate and graduate Food Science online education courses are offered by Food Science Institute faculty through the K-State Global Campus. A non-degree Food Science Certificate, Bachelor Degree Completion program, and Master's Degree report and thesis programs also are offered.
Facilities
State-of-the-art laboratories and pilot plants are available to fulfill research, teaching, and extension missions. The facilities include cereal and grain, dairy, meat, poultry, egg, thermal, extrusion, fermentation, sensory analysis, and value-added processing/evaluation capabilities.
Research Areas
Cereal Science
Dairy Food Technology
Food Chemistry
Food Engineering
Food Microbiology and Safety (pre- and post-harvest)
Foods, Nutrition, Dietetics and Health
Meat Science
Physical Chemistry and Rheology
Product Development
Sensory Analysis
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