Food Science
专业详情
The Food Science curriculum prepares students for success in a range of careers in the food industry, academia and government. Students can tailor their experience through participation in course electives, internships, research opportunities, product development teams, community engagement, and study abroad experiences.
Our research programs are designed to expand understanding of the biological/microbiological, physiochemical, physical, sensory, nutritional quality, engineering properties, and sustainability of our food and water ecosystem.
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.
Our faculty and students are engaged in cutting-edge research designed to:
- Detect and mitigate instances of microbial and chemical hazards in foods and beverages.
- Develop improved preservation and packaging methods to improve the safety, quality, and environmental impact of the available food supply.
- Investigate and improve the chemopreventative and nutritional properties of foods and beverages.
- Innovate technologies to expand valorization of food production co-products and waste streams.
- Expand our understanding of the biological and product formulation basis for sensory perception of foods.
- Leverage big data analytics in our prediction and understanding of food safety, quality, and chemistry.
- Advance the use of molecular biology in improving food safety, quality, and waste reutilization.
- Develop new methods in fermentation for food and beverage production and waste/co-product stream valorization.
