The discipline of Food Science is part of the Human Nutrition, Food and Animal Sciences Department. Food science is focused on the scientific study of food and its processing from production to table. Teaching and research interests are concentrated in food safety and quality, food processing and engineering, food chemistry and biochemistry, and food biotechnology.
The Department offers a BS degree and the food science option has been approved by the Institute of Food Technologists. The Department offers an interdisciplinary/interdepartmental MS degree.
The literature for Food Science overlaps with the biomedical sciences, chemistry, microbiology, agriculture, and travel industry management.
The Government Documents Collection provides national and international government publications from the U.S. Departments of Agriculture, and Health and Human Services, the United Nations Food and Agriculture Organization, and the World Health Organization.
Date compiled: 7/01 Compiler: Eileen Herring