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. One focus of the department is the characterization of beneficial food components and the delivery of these components for optional human health benefits. Food scientists’ training must be truly interdisciplinary in order to provide the nation and the world with a nutritious, safe, and wholesome food supply.

The Department of Food Science is housed in Chenoweth Laboratory that offers excellent classrooms and well-equipped laboratories for in-depth investigation of chemical, microbiological, biochemical, and processing problems associated with health and wellness, food quality and safety. Also available is a well-equipped pilot plant capable of manufacturing a wide variety of pasteurized, frozen, dried, smoked, and fermented food products. Recently, the Food Science Department dedicated a series of new modern laboratories as the Fergus M. Clydesdale Center for Foods for Health and Wellness. This is a world-class academic research center and a resource for businesses interested in meeting the increasing demand for safe food products that boost well-being.