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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


Abhinav Mishra and colleagues in UGA's Department of Food Science and Technology will use risk assessment models to identify which environmental and farm practice factors contribute to the food safety risk of fresh, organic food. CAES News
UGA food scientists build toolbox for organic growers to address food safety concerns
University of Georgia researchers in the College of Agricultural and Environmental Sciences are part of a $3.5 million grant designed to assist organic producers in meeting both National Organic Program standards and food safety requirements. UGA food scientists will survey farms in the Southeast to determine the risk of contamination in organic crops by different environmental pathogens.
FoodPICdirectorJimGratzek CAES News
UGA FoodPIC empowers food startups for successful launch and growth
Jim Gratzek, director of the University of Georgia’s Food Product Innovation and Commercialization Center, earned his doctorate in food process engineering from UGA’s Department of Food Science and Technology. He returned to the College of Agricultural and Environmental Sciences in 2022 after nearly 30 years in the commercial food industry, bringing a new perspective. In his experience, the biggest hurdle for new food entrepreneurs who don’t yet have sufficient working capital or manufacturing facilities is moving a product from concept to consumer.

Upcoming Food Science Events

Fruit and vegetable growers are continually assessing their operations to determine where they can limit risk and increase productivity. As a result, many have expressed interest in learning more about how on-farm preharvest water treatment systems work and how they may fit within their current setup. Join this virtual training to learn about different approaches to treating water on-farm; how to implement these systems to meet requirements of the Produce Safety Rule; and how to verify that the system is operating as intended. April 10-April 11th from 1-5 PM. The cost of the course is $25. For more details, visit the Extension Food Science and Technology website.
Apr 10
04/10 1:00PM - 04/11 5:00PM Bridging the GAPs: Approaches for Treating Preharvest Agricultural Water On-Farm (online course) - April 2024 Zoom link will be provided to registrants
The Better Process Control School (BPCS) offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. The acidified training section is required for participation in the workshop and is $500. The additional aseptic and retort processing modules are available for an additional $100.
Apr 16
04/16 8:00AM - 04/18 12:00PM Better Process Control School Food Science, ATHENS, GA
This 2.5-day program combines a unique level of lectures and work group discussions from a broad based faculty of meat and poultry scientists, HACCP experts and authorities from academia. Interspersed between the lectures are hands-on break-out groups and exercises geared to the meat industry to give the attendee a more in-depth knowledge of developing and monitoring a HACCP food safety plan, sanitation, etc. The course will take place on April 23-25, 2024, and the cost is $600.  
Apr 23
04/23 8:30AM - 04/25 12:00PM Meat and Poultry HACCP Food Science, ATHENS, GA