Six reasons why you should study food science!
Featured story: A new method may make tomatoes safer to eat
Dr. Chad Paton has been working with the US Embassy in Tajikistan, Kyrgyzstan, and Uzbekistan on COVID-19 relief projects.
Science meets food. Learn how cacao becomes chocolate.

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Director Food Processing Innovation and Commercialization Center (FoodPIC) Department of Food Science and Technology - Griffin Campus

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Pilot Plant Manager

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Online Master of Food Technology

The fully online, non-thesis Master of Food Technology degree provides working professionals the opportunity to learn from food industry experts and top food science and technology researchers. Learn more at the program website:

Master of
Food Technology

2021 Research and Extension Experience for Undergraduates (REEU)
L-R Maddie Vorereiter, Rachel Shen, Ann Batres-Pereira and Maddyson Frierson.

Congrats to participants in the College of Engineering's 2021 Research and Extension Experience for Undergraduates who worked in food science with Dr. José Reyes this summer.

Maddie Vorereiter is a rising senior at the University of Colorado Boulder studying Chemical and Biological engineering with a minor in Global Engineering. Maddie is interested in pursuing a career at the intersection of biochemical engineering and international development. Maddie examined the effects fermenter design has on the uniformity of fermented cacao beans in the production of ultra-premium chocolate.

Rachel Shen is a rising senior majoring in Biology at the Massachusetts institute of Technology. her goal is to make new discoveries in biological ecosystems. Her focus this summer at UGA was examining the role native microbial populations and environmental conditions of cacao bean fermentation play in obtaining a consistent flavor profile in chocolate production.

Ann Batres-Pereira attends the University of Houston where she is majoring in Chemical Engineering After graduation, she plans on continuing researching the efficiency and utilization of carbon capture and storage during the disposal of agricultural residues with their long-term effects. While at UGA this summer, Ann explored the chemical changes that take place during cacao bean fermentation during the production of edible chocolate.

Maddyson Frierson is a rising junior at Clemson University, majoring in biosystems engineering and minoring in packaging science. Maddyson is interested in sustainable food packaging, sustainable agriculture, food safety, and developing biodiesels. While at UGA, she worked on comparison of sampling methods used for Listeria spp. detection in food processing facilities.


food waste (1) CAES News
UGA crop specialist combats postharvest food waste with research and education
Agricultural producers around the world are constantly faced with risks to their crops from disease, weather and pests, but even more losses occur after crops are harvested. In fact, nearly a third of all the food produced worldwide — approximately 1.3 billion tons — is lost to food wastage each year.
The Food Product Innovation and Commercialization Center, known as FoodPIC, at the University of Georgia campus in Griffin is a one-stop shop for food businesses looking to launch a product. Scientists here also look for ways to turn raw foods from Georgia into value-added products. Pictured are Kevin Mis Solval, assistant professor in the Food Science and Technology Department, and FoodPIC program manager Lauren Hatcher. (Photo: Ligaya Figueras/AJC) CAES News
UGA food scientists get creative with Georgia commodities
As farmers across the state swelter in the summer heat tending crops and livestock, food scientists inside a state-of-the-art 14,500-square-foot facility on the University of Georgia campus in Griffin are laboring over a different side of the agricultural equation: How can we get the biggest bang for the buck from Georgia’s food commodities?