We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia and government.

Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply.

What we do.

We work together to provide new answers and discover new questions across the food science sectors.

Two female students in white lab coats and hair nets working with ice cream
Undergraduate & graduate programs

We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia and government.

two people in lab coats work in a lab
Research

Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional and engineering properties of foods and beverages.

Two graduate students pointing to beakers as young students watch
Extension & outreach

Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies and government agencies with the goal of enhancing the availability, quality and safety of our food supply.

Food Science News

A container full of grape pomace

News

Upcycled grape pomace in chicken feed may improve gut health

Grape pomace, a waste stream from the wine and table grape industry, may improve the gut health of poultry and other animals.

  • Food Science
  • Viticulture and Enology
  • Animals
A person works on a production line wearing protective gear

News

Researchers have created a computer model that can help produce farms and food processing facilities control COVID-19 outbreaks, keeping workers safe and the food chain secure.

  • Food Science
  • Food
Close up of milk being poured from a small tin can to a larger one.

News

In response to dairy industry needs, a team of researchers found that avian flu persisted in raw milk for as long as eight weeks when refrigerated - but also that it did not survive pasteurization and even some subpasteurization temperatures.

  • Food Safety Laboratory and Milk Quality Improvement Program
  • Food Science
  • Food