Within the areas of food chemistry and sensory science, we're studying flavor chemistry, manipulation of storage components, food safety and toxicology, structure-function behavior, and chemical stability of foods.

If you are interested in food microbiology, you may like to study with faculty members whose research addresses genetic and physiological manipulation of bacteria, growth conditions and their effects on microbes, and fermentation.

Chemical/microbial food safety researchers look into safety, production, and preservation and relations to human health.

If you are interested in food processing and engineering can benefit from studying with faculty members researching topics including the effects of thermal processing on fats and oils, bioprocessing, state-of-the-art novel processing technologies, heat and mass transfer analysis, rheology, the use of acoustic ultrasound in processing, production systems modeling and optimization, and development of bio-based, biodegradable resins, and plastics.

In-residence students selecting to focus on food science for their graduate education can pursue thesis or non-thesis M.S. and Ph.D. programs.

Course descriptions