Food Science, Food and Feed Safety, and Grain Science
This interdisciplinary unit pulls together the expertise of approximately 60 faculty from five colleges and 13 departments from throughout the college and Kansas State University. Together, they provide the research and technical assistance for food-related agencies and industries in areas related to product development, quality assurance, food and flavor chemistry, and food processing and engineering.
The Food Science Institute areas of expertise include:
- food chemistry,
- food microbiology,
- food safety,
- veterinary medicine,
- cereal science,
- dairy science,
- meat science,
- food service,
- sensory analysis,
- food engineering,
- human nutrition, and
- product development.
The university’s strength in this area was a key component for the planning, funding and construction of the Biosecurity Research Institute (BRI) a biosafety level 3 research facility located on the K-State campus. The BRI supports comprehensive “farm to fork” infectious disease research programs that address threats to plants, animals and human health.
This O.H. Kruse Feed Technology Innovation Center facility is used for teaching the sciences of feed processing, pet food development and grain handling. It includes the Cargill Feed Safety Research Center, a biosafety level 2 facility focused on increasing the safety of stored grain products. It is the only biosafety level 2 facility in the country that has feed manufacturing capabilities.
Contacts:
Hulya Dogan, Ph.D.
Interim Department Head
Grain Science and Industry
dogan@ksu.edu
785-532-2628
Jeanette Thurston, Ph.D.
Director of the Food Science Institute
jthurston@ksu.edu
785-532-1234