Food Science

The department's professional activities include teaching, research, and extension functions. The program provides an educational, research, and informational center in food science for North Carolina and the nation. The department also houses two research centers, the Southeast Dairy Foods Research Center and the Center for Advanced Processing and Packaging Studies. Course offerings and research opportunities are available in the following areas: chemistry-biochemistry, engineering, microbiology, nutrition and processing technology. The strategic directions of the faculty and staff are in the areas of: food safety and foodborne disease prevention; food manufacturing and entrepreneurship; education innovation and effectiveness; and, foods for health and well-being.