There are over 20 faculty in the School of Food Science conducting leading food science research that focuses on supporting globally competitive agriculture, protecting the environment and encouraging community development. Faculty research programs include efforts to:
- Improve the uses of Idaho potato products.
- Enhance the quality of dairy products.
- Develop new edible food coatings and biopreservatives.
- Improve antioxidant retention in processed berry products.
- Decrease river pollution by recycling food wastes from food plants.
- Develop gluten-free grain alternatives.
Food Science Club
: Provides opportunities to collaborate with other food science students and to build valuable professional networks. The club organizes the North Idaho Annual Chili Cook-off and coordinates industry field trips and presentations by practicing professionals.
At the University of Idaho, you will engage in leading research that is making a real difference in the food industry and the well-being of people in the region, nation and throughout the world. You'll work in first-class laboratories and have excellent opportunities for hands-on professional and research experience through food science internships with major food industry companies. In fact, a recent student of the food science bachelor's program developed a new ice cream flavor during her internship with the Schwan Food Company.
Food science students have access to first-class laboratory space and equipment housed in the University of Idaho Agriculture Biotechnology Building, Agriculture Science Building and Food Research Center. As part of the School of Food Science, students have access to facilities at neighboring Washington State University including the WSU Creamery and a food processing pilot plant.
Online & Outreach
The University of Idaho Food Technology Center in Caldwell, Idaho, is a multi-use facility that provides business, technical and processing assistance to help entrepreneurs and food companies improve their food businesses.