The Food Science Institute (FSI) was established in 2001 to integrate the expertise in Food Science across K-State. Faculty serve as teachers, mentors, researchers, and extension specialists in the following areas: veterinary medicine, food chemistry, food microbiology, food safety, cereal science, dairy science, meat science, food service, sensory analysis, food engineering, human nutrition, and product development. Approximately 40 nationally and internationally recognized faculty from five colleges and ten departments are collectively involved in meeting the Institute抯 goal of facilitating undergraduate and graduate academic programs and providing both research and technical assistance for the food industries. By integrating the expertise across the University the Institute will better serve students, industry, and governmental clientele as well as consumers. We look forward to assisting you in the area of Food Science.
