Our Department is a team of scientists, researchers, and teachers committed to guiding the undergraduate and graduate education of students preparing for professional and technical careers in Food, Bioprocessing, and Nutrition Sciences. We:
–Identify, develop, and apply concepts, theories, and emerging methodologies from the fundamental disciplines of chemistry, engineering, microbiology, food and bioprocessing, nutrition, and sensory science, to the investigation of critical issues in food & biological systems, components, products, and processes.
–Interpret, adapt and extend our research findings to state, national, and international food and bioprocessing industries.
–Maintain and improve the safety, variety, and quality of food and biological products.