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.

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.


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?
CAES senior Trent Sutton says he has gained a new appreciation for all the work that goes into a finished bottle of wine.  CAES News
UGA students gain firsthand experience in vineyard management and winemaking
When students begin seeking internships, they look forward to gaining firsthand experience in their chosen fields and seek opportunities that will help further their education and develop future job skills. Some may get stuck making coffee, sorting files or answering phones, but for three University of Georgia interns, the summer internship experience has been much more engaging.