Food Science is a department in the Dale Bumpers College of Agricultural, Food and Life Sciences and Division of Agriculture at the University of Arkansas that serves as a primary source of higher education, fundamental and applied research and public service. The Department of Food Science fosters programs for achieving regional, national and international excellence that contribute to the advancement of knowledge and technologies, professional development and economic success of individuals and food and food related enterprises.
The Department of Food Science consists of 16 nationally recognized faculty and 12 adjunct faculty along with outstanding support personnel who are dedicated to teaching, research and service in areas of food chemistry and biochemistry, food microbiology and safety, food processing and engineering, sensory and consumer science and human nutrition. The Food Science facilities including classrooms, laboratories and food processing pilot plant are modern and well equipped for effective education and research.
The Food Science BSA degree program at the University of Arkansas is one of only 39 in the USA and the only one in Arkansas that meets the high national educational standards established by the profession. The educational requirements of the Food Science degree concentrations (food science, food technology and food and culinary sciences) provide students with competencies through courses and practical experience that assure graduates many rewarding professional career opportunities with nationally competitive salaries.
In addition to the Food Science BSA degree program, students can earn M.S. and Ph.D. degrees in Food Science at the University of Arkansas. Original research is a major component of graduate studies and students work closely with faculty advisors on grant funded projects in specific areas of specialization.
More than 500 students have graduated with degrees in Food Science from the University of Arkansas that have achieved successful professional careers throughout the world.
Food Science faculty effectively advance knowledge and technologies through a variety of pioneering research projects that are funded through state, federal and industry sources. The Food Science faculty attracts more than two million dollars annually through external grants to support their creative and highly productive research programs. Interdisciplinary faculty with comprehensive expertise in the food and food related sciences and state-of-the-art facilities are capable of addressing the most complex fundamental and applied research problems.
Research projects typically focus on specific aspects of raw and processed food commodities important to Arkansas such as poultry, beef, rice, soybeans, fruits and vegetables as well as processing waste materials. Food and food-related product development and manufacturing are major industries in Arkansas and the Ozark region, which closely collaborate and strongly support Food Science research at the University of Arkansas.