The Department of Food Science includes researchers who are focused on food chemistry, food microbiology, food engineering, manufacturing and processing, and sensory and consumer science. We are interested in assuring a safe, healthy, and abundant supply of food for the community. Students earn undergraduate, master’s, and doctoral degrees and work with world-class faculty on pioneering food research.
September 17-19, 2024
Erickson Food Science Building, University Park
September 17-19, 2024
Pittsburgh, PA
September 20, 2024
University Park, PA
September 24-26, 2024
Erickson Food Science Building, University Park
Food Science academic programs integrate the disciplines food chemistry, food microbiology, food engineering, manufacturing and processing, as well as sensory and consumer science, at the undergraduate, graduate, and doctoral levels. Instruction is hands-on, industry focused, and grounded in research.
Penn State is a Tier 1 Research University. Students from first-year students to doctoral candidates participate in meaningful research in our labs. Collaborative multidisciplinary signature areas include microbial food safety, food choice, food-based solutions for enhanced health, and the material nature of foods, as well as underlying cross-cutting research themes of food quality and food fermentation.
Outreach connects the resources of the Department of Food Science with community members, industry, and institutions in Pennsylvania and beyond by offering the latest, applicable research-based, practical food science education.
