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, Ph.D.
Associate Dean, Academic Programs
Neil.James@famu.edu
(850) 599-8816
Associate Professor
Ph.D., Mississippi State University
Email: jenelle.robinson@famu.edu
Areas of Interest: culturally-relevant nutrition education pedagogy; body image; performing arts and nutrition education
Assistant 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.
Contact Food Science Program
- 1740 South Martin Luther King, Jr. Drive
- Perry-Paige Building, Room 102
- Tallahassee, FL 32307
(850) 561-2310