Department Chair: Dr. Eric A. Decker
Food Science, broadly defined, is the profession that deals with the scientific and technological aspects of foods and related products. The food scientist is concerned with determining the chemical, biological, and physical nature of food in terms of quality, safety, and nutrition, with the application of science and engineering to the processing, and storage and use of food and food-related products. Food scientists’ training must be truly interdisciplinary in order to provide the nation and the world with a nutritious, safe, and wholesome food supply.
Browse the Food Science Collections:
Food Science Department Dissertations Collection
Food Science Department Faculty Publication Series
Food Science Department Masters Theses Collection