The mission of the Department of Food Science and Technology is to be a leader in contributing to food quality, safety, marketability, and availability through excellence in teaching, research and extension. The principal supporting disciplines are chemistry, biochemistry, economics, engineering, microbiology, nutrition, and physics.
Food science and technology is defined as the application of science and engineering to the processing, preservation, packaging, distribution, and utilization of foods. The objectives of food science and technology are to elucidate the chemical, physical and microbiological properties of foods, and to apply this knowledge to the efficient utilization of raw ingredients for economical development and improvement of processes and packaging, leading to products of high quality and nutritional value. Food science and technology is the key to the conversion of raw materials into a wide variety of safe, wholesome, nutritious and economical food products, thus contributing in an important manner to the well being, standard of living, and progress of humanity.
The major mechanisms for accomplishing the mission of the Department of Food Science and Technology are:
Providing quality education and training in food science and technology at the undergraduate and graduate levels in order to supply professional personnel to meet the needs of educational and research institutions, industrial firms, and government agencies.
Conducting research and establishing new concepts which will provide consumers with safe, nutritious, economical and acceptable food products, consistent with minimal environmental impact.
Conducting extension activities which (a) bring food science and technology educational and research information to the attention of consumers, producers, food processors, and federal and state agencies including various administrative and service units of Virginia Polytechnic Institute and State University; and (b) provide an avenue for the Department to receive industry and consumer input on research and educational needs.
