Improving America’s health one graduate at a time
We are training the next generation of leaders in food, bioprocessing, and nutrition science. Our students gain the necessary knowledge and skills for improving food quality, safety, and food-related public policy, as well as a comprehensive understanding of nutrition and nutrition-related behaviors. Graduates of our programs go on to successful careers in both the public and private sectors, including positions in business and industry, government and non-profit agencies, universities and healthcare organizations.
Food Science is the study of the physical, biological, and chemical makeup of food and the concepts underlying food processing.
Bioprocessing Science is a broad term encompassing the research, development, manufacturing, and commercialization of products prepared from or used by biological systems, including food, feed, biopharmaceutical, and cosmetics.
Nutrition Science studies how nutrients and other food components affect heath, and how individuals and communities make nutrition-related decisions.
Providing professional support for individuals, businesses, and communities.
Our team of chemists, engineers, microbiologists, and nutritionists regularly partner with entrepreneurs and public health officials on product development and policy initiatives. The department is ready to consult with individuals, businesses, and government agencies on a wide variety of issues as a vital resource for improving the health and well-being of communities.
We provide technical assistance, food analysis, and make nutrition labels for food products. Learn More
Our pilot plants and technical service labs have helped hundreds of partners with technical problems. Learn More
We teach workshops for professionals who want to expand their skillsets and knowledge. Learn More
Read about our community outreach programs. Learn More
FBNS News & Events
Putting the science in low and slow
Dr. Dana Hanson and the North Carolina Meat Processor’s Association held BBQ
Join us at IFT 2016!
If you are headed to IFT 2016 in Chicago, be sure to
Community Nutrition class uses virtual reality
Dr. Natalie Cooke and Dr. Suzie Goodell are using 360 degree virtual
The NC Food Processing & Manufacturing Initiative
Watch a video about the NC Food Processing & Manufacturing Initiative.
Rodolphe Barrangou a recipient of the 2016 Warren Alpert Foundation Prize
Dr. Rodolphe Barrangou is one of the five recipients of the 2016