Why Food Science?        
    Why Students Major in Food Science and Industry at K-State

    Food Science touches the lives of people in important ways because food is a basic need for all humanity. Students learn the fundamentals of designing, processing, and marketing safe, wholesome, and attractive food products.

    They want excellent job opportunities upon graduation - in the past 25 years, we have never had enough graduates to fill available jobs.

    They like science - and would enjoy applying Food Chemistry, Food Processing, Food Microbiology, HACCP, Chemical and Physical Analyses of Food, and the principles of various commodity courses to operations in the world's largest and most essential industry. This curriculum interfaces well with requirements for Pre-Veterinary Medicine and Pre-Medicine.

    They want flexible, top-notch training - that will enable them to pursue a variety of professional goals. Recent graduates have jobs as professional food scientists, and others have entered graduate school and other professional endeavors. Students can minor in business and specialize in specific areas. It is easy to transfer into Food Science from other science-based curriculums. Students benefit from small class sizes, one-on-one teaching, hands-on experiences, and student-oriented advising.

    They want choices in their classes - up to 21 to 42 hours of professional courses dealing with food production, processing, quality, safety, product development, government regulations, communications, international relations, and business of the food industry are selected by the student and their advisor.

    They want real-world experiences, internships, and friendly faculty - most students participate in at least one internship to gain invaluable experiences. Many faculty serve in leadership roles within the food industry and bring those experiences into the classroom. Several faculty have received awards for effective instruction, advising, research and industry service.

    They want a major that is student oriented - students that participate in extracurricular activities, clubs, and judging teams acquire traits employers seek, namely leadership, team work, communication, and people skills.

    They want loans and scholarships - numerous programs for financial support are available and on-campus jobs are available. High school seniors should inquire about scholarships in January of the year they graduate.

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    Academic Resource Center        

    booksAttention Food Science Students! 
    Let the Food Science Institute Academic Resource Center save you money on textbooks.  Here's how!

    The Best Crunch!        

    Want to learn more about what a Food Scientist can do?  Here's a winning video from K-State Food Science about texture analysis.  Read more... 

    For More Information        
    Toburen, Elsa
    Toburen, Elsa
     Graduate program information
    Food Science Institute
    216 Call Hall Manhattan, KS 66506
    Phone : (785) 532-4057
     etoburen@ksu.edu
    Dr. Smith, J. Scott
    Dr. Smith, J. Scott
     Professor, Graduate Program Chair
    Animal Sciences & Industry
    208 Call Hall
    Manhattan, KS 66506
    Phone : (785) 532-1219
     jsschem@ksu.edu
    Dr. Unruh, John A.
    Dr. Unruh, John A.
     Professor
    Undergraduate Program Chair
    Animal Sciences & Industry
    248 Weber Hall
    Manhattan, KS 66506
    Phone : (785) 532-1245
     junruh@ksu.edu
    Dr. Getty, Kelly J.K.
    Dr. Getty, Kelly J.K.
     Assistant Professor
    Distance Education Coordinator
    Food Science Institute
    216C Call Hall
    Manhattan, KS 66506
    Phone : (785) 532-2203
     kgetty@ksu.edu
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    Food Science Institute   216 Call Hall, Manhattan, KS 66506 Phone: (785) 532-4057