Food Science

This multidisciplinary degree program applies the basic sciences such as chemistry, biology, physics, and engineering to improve the quality, safety, and nutrition of food. Students receive training in areas such as food chemistry, food safety, nutrition, food processing and product development in a supportive environment with mentorship and many opportunities for experiential learning. This degree has two tracks, science and technology and business and industry. However, all students complete a core food science curriculum and an internship and then complete additional courses in their track. Graduates have found employment with major food companies, as well as federal and state agencies. Many have pursued graduate or professional studies.

Admission Information   |  Scholarship Information



Food Science Faculty Profiles


Neil James

Neil James, Ph.D.
Associate Dean, Academic Programs 
(850) 599-8816

Jenelle Robinson

Associate Professor

Ph.D., Mississippi State University


Areas of Interest: culturally-relevant nutrition education pedagogy; body image; performing arts and nutrition education

Juzhong TanAssistant Professor

Ph.D., University of Georgia 

Email: Juzhong.Tan@FAMU.EDU

Areas of Interest: 1) Use innovative farming operations to improve productivity, profitability, and safety,  2) numerical simulation and experimental validation of food processing, 3) cold atmospherical plasma to improve food processing safety, 4) food waste product valorization to enhance the nutritional functionalities of foods, 5) use precision agriculture and artificial intelligence to improve food processing efficiency and determine the quality of foods. 


Assistant Professor

Ph.D., Louisiana State University


Areas of Interest: Dr. Chhetri’s research involves understanding the dynamics of survival and growth of human pathogens in food and developing novel pre and post-harvest intervention technologies to improve the quality, safety, and sustainability of fresh produce grown in controlled environment agriculture (CEA) and conventional farming. The intervention strategies mainly focus on eliminating major foodborne pathogens, including E. coli O157: H7, Listeria monocytogenes, and Salmonella spp. Dr. Chhetri’s extension program aims to help growers and processors comply with FSMA requirements

 Personal Wepage

Contact Food Science Program

  • 1740 South Martin Luther King, Jr. Drive
  • Perry-Paige Building, Room 102
  • Tallahassee, FL 32307

(850) 561-2310