The Food Science Institute (FSI) was established in 2001 to integrate the expertise in food science across K-State. FSI facilitates theundergraduate , graduate , and distance education programs and provides both research and technical assistance for the food industries. Approximately, 57 nationally and internationally recognized faculty from fivecolleges and 13 departments serve as teachers, mentors, researchers, and extension specialists in the following areas: food chemistry, food microbiology, food safety, veterinary medicine, cereal science, dairy science, meat science, food service, sensory analysis, food engineering, human nutrition, and product development.
Mission: The Food Science Institute facilitates training of traditional and nontraditional undergraduate and graduate students; supports basic and applied research initiatives; and provides technical and scientific information to consumers, the food industry, and governmental agencies.
Research Areas: Cereal Science, Dairy Food Technology, Food Chemistry, Food Engineering, Food Microbiology and Safety (pre- and postharvest), Human Nutrition, Meat Science, Physical Chemistry and Rheology, Product Development, Sensory Analysis.
Objectives/Goals of the Institute:
To operate in an integrated network that enhances academic and industry cooperation and synergism.
To collaborate with consumer, industry, and governmental groups regarding food-related issues through teaching, research, extension, and outreach programs.
To provide a comprehensive educational experience for traditional and nontraditional undergraduate and graduate students that ensures scientific and technical competencies.
