The Department of Food Science and Technology at The Ohio State University is a world-class program on the cutting edge of food science and food technology, with faculty that are experts in the field. Research focuses on the following areas:
- Functional Foods for Health
- Food Chemistry
- Food Safety & Microbiology
- Food Processing & Packaging
- Sensory Science
The Department of Food Science and Technology is housed primarily in the Parker Food Science and Technology Building. The 61,000 gross square foot, $17 million facility completed in 2002 features research and teaching laboratories (lipid and flavor chemistry, coatings, ultra high pressure processing, food microbiology, physical properties, food packaging, and sensory analysis labs) in a unique, interactive design. The Parker Building also contains class and conference rooms, a retail dairy store, integrated pilot plants, and a direct connection to research laboratories and the Food Industries Center in Howlett Hall.
Visit http://fst.osu.edu for more information.
