Overview: Food Sciences

The food science program at VSU-ARS serves farmers, processors, and consumers through researching, developing, and disseminating science-based information. Faculty are engaged in a variety of food science research projects that lead to technology transfer and to peer-reviewed publications, addressing issues that affect all points along the food chain, with a particular focus on the small producer.

ARS faculty members collaborate with colleagues in extension and the academic departments, as well as with scientists in the private sector. Training the next generation of food scientists is also a primary goal of this discipline, and faculty offer hands-on training and internship opportunities to students and food professionals, allowing them to explore the food and nutritional sciences in depth.