Food Science & Technology: About Us

Strategic Plan

Vision

The Department of Food Science and Technology in Athens occupies a three-story building on the south campus of the University of Georgia. It contains classrooms, teaching and research laboratories, pilot plants with food processing equipment, and a computer center for student use. A recent building addition allows for advanced food safety work and facilities for conducting food industry workshops. In addition, the department has food science research facilities in Griffin, Georgia, and has several faculty members in the Center for Food Safety.

We offer programs leading to B.S., M.S., M.F.T., and Ph.D. degrees. During the first two years of the food science B.S. program, students take courses in chemistry, biochemistry, microbiology, physics, mathematics, and statistics, and then complete their work in food chemistry, microbiology, nutrition, product development and processing.

Food Science and Technology faculty have expertise in the basic sciences, food science, and food technology. Faculty members teach and serve as academic advisors to both undergraduate and graduate students. In addition, faculty members conduct food science research to improve food quality and availability, enhance economic development, prevent foodborne diseases, and improve process efficiency while limiting environmental impact.