Department Overview

The Department of Food Science and Technology (FSTC) was established in January, 2020. It was previously a part of the Nutrition and Food Science department that was established in 2005. 

The Department of Food Science and Technology aspires to develop a world-class training, research, and outreach program that leads the nation in shaping the future direction of the food science profession, while innovatively meeting the current and emerging needs of stakeholders. The department is invested in unique high impact education and research programs that apply contemporary and novel technologies in food processing, food safety and quality, and sustainability. 

Food Science and Technology is an exciting field that prepares students with a comprehensive knowledge of the biological, physical and engineering sciences. Developing new food products, designing innovative processing technologies, improving food quality and nutritive value while enhancing the safety of foods and ensuring the wholesomeness of our food supply. 

Students apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being.

Mission

We are committed to knowledge discovery and delivery of high-quality education to position the science of food within a sustainable framework, with emphasis on improving health and wellbeing.

Vision

The Food Science & Technology Department will be a global leader in shaping the direction of the food science profession and providing the science to feed the world.