economic evaluations
By integrating these areas of expertise across the University,
the Institute enhances the ability of university professionals
to serve students, industry, and government agencies. Although
the revitalized Institute comprises a new grouping of professionals,
those involved represent extensive knowledge, training, and experience.
All are available to serve those needing assistance with food-related
issues. We look forward to working with you or your organization.
---Robert W. Rogers, Director
Mission
Objectives/Goals
of the Institute
Faculty
Undergraduate
and Graduate Programs
Facilities
Research,
Extension, and Academic Programs
Mission
The Food Science Institute will provide support and service
to all foods related activities at Mississippi State University.
The Institute shall provide structure and additional visibility
by addressing relevant issues in foods and food safety by working
closely with existing departmental faculty and staff in a coordinated
effort. The Institute will serve as a liaison between the professional
staff working in food related disciplines and the administration
at MSU, and public and private funding agencies to demonstrate
the depth and capabilities of the university in all areas related
to foods and food safety.
Objectives/Goals of the Institute
Along with the Food Science & Technology Department, provide
education and training for students, promote basic and applied
research and offer technical and scientific assistance to the
food industry.
Improve the safety and nutritional value of foods for consumers
in the state, region and nation.
Establish Mississippi State as a flagship program for Food
Science in the southeast.
Broaden the activities and opportunities of the Institute by
establishing cooperative agreements in the areas of teaching,
research and extension services with other state universities
in the region.
Generate a level of enthusiasm for Food Science that will increase
student enrollment in food related disciplines.
Increase the visibility of the Institute to the food industry
of Mississippi to demonstrate the availability of a supporting
resource.
Promote consumer education and understanding of food safety
and nutrition through extension activities.
Bolster new areas and activities of economic impact to the
Mississippi food industry.
Through cooperative efforts, secure five million dollars of
extramural funds for research, education and extension activities
related to foods and food safety.
Food Science Institute graduate and undergraduate faculty work
as teachers, mentors, researchers, and extension specialists
in the following areas: dairy science, food chemistry, food
engineering, food microbiology, food safety, human nutrition,
meat science, product development, sensory analysis, and veterinary
medicine. or in the following departments: Agricultural Economics;
Agricultural Engineering; Animal and Dairy Sciences; Coastal
Research and Extension Center; Delta Research and Extension
Center; Food & Fiber Center; Food Science and Technology;
Human Sciences; Poultry Science
There are three main Food and Food Saftey undergraduate academic
programs: Science Option - highly technical coverage of microbiological,
chemical, and physical properties of foods, food components, and
food contaminants; Processing/Business Option - technical and
business management guidance for applications in the food processing
industry; Food Safety Option - provides an opportunity to students
interested both in pre-veterinary medicine and food safety to
earn a Bachelor of Science degree in Food Science and Technology
and a subsequent Doctor of Veterinary Medicine degree for those
students accepted to the College of Veterinary Medicine. In the
Department of Food Science and Technology there are also
gradutate degrees (pdf format) offered through an interdisciplinary
curriculum. A student may work toward a Master of Science or Doctor
of Philosophy degree in food science and technology by selecting
FST courses which are provided by the Animal and Dairy Sciences,
Poultry Science, Human Sciences, Horticulture or Food Science
and Technology Departments.
On-campus laboratories and pilot plants aid in research, teaching,
and extension missions. These facilities include dairy processing
plant, meat laboratory, poultry farm and processing plant, egg
production, thermal processing, fermented product production,
sensory analysis, and value-added processing capabilities. The
close interaction between centers, including the Delta and Coastal
Research and Extension Centers, Food and Fiber Center, and Mississippi
Horse Park and Agri-Center helps us to better educate and understand
the needed areas of food science.
Emphasis Areas Include:
Dairy Food Technology
Food Chemistry
Food Engineering
Food Microbiology and Safety
Human Nutrition
Meat Science
Physical Chemistry and Rheology
Product Development
Sensory Analysis
Welcome to the Food Science Institute. Established at Mississippi State University in 1967, the Institute has recently been refocused to provide a means for university faculty and staff in food-related specializations to collaborate on research, education, and outreach efforts. Institute members include faculty and staff with specializations including: