Introduction to Food Science
The study of Food Science incorporates real-life aspects of chemistry, physics, microbiology, and engineering to solve today’s global and local food problems. Food Science is also fun!
Chemistry
Food chemistry relates to the composition and properties of food and the chemical changes it undergoes during handling, processing, and storage.
Instructors
Bradley W. Bolling
Associate Professor, Food Science
Audrey Girard
Assistant Professor, Food Science
Scott A. Rankin
Professor and Chair, Food Science
John A. Lucey
Professor, Food Science
Arnoldo Lopez-Hernandez
Teaching Faculty
Key Courses
Recent News
Microbiology
Food microbiology relates to the microbial communities connected to food, and knowledge of this area is critical in ensuring a safe food supply.
Instructors
Tu Anh Huynh
Assistant Professor, Food Science
Jan Peter van Pijkeren
Associate Professor, Food Science
Victor Ujor
Assistant Professor, Food Science
Yaa Asantewaa Kafui Klu
Teaching Faculty
Nicholas Smith
Teaching, Learning, & Technology Specialist
Key Courses
Recent News
Related Information
Engineering
Food engineering relates to the design and development of systems for processing, storing, packaging, and handling food.
Instructors
Richard Hartel
Professor, Food Science | Joint with Biological Systems Engineering
Gulustan Ozturk
Assistant Professor, Department of Food Science, Dairy Innovation Hub (DIH) Faculty