|IFT 2013 Pictures
2013 Graduation Pictures
|Dr. Tung-Ching Lee elected AAAS Fellow|
Welcome to the Department of Food Science at the School of Environmental and Biological Sciences of Rutgers University. We are a student-oriented program that emphasizes fundamental principles of food biology, food chemistry, and food processing to prepare graduates to be leaders in development of new, wholesome, nutritious, and safe food products. Since our curriculum is grounded in basic science, graduates are able to pursue careers in a wide variety of professional and technical fields.
Our undergraduate program leading to a Bachelor of Science degree includes options in Food Science Research, General Food Science, and Food Science & Management Economics. A joint Culinology program with Mercer County Community College combines culinary arts with food science.
Our graduate program leading to Master of Science and Doctor of Philosophy degrees provides a solid background in food science while allowing for specialization in the areas of food biology, chemistry, or engineering. Our internationally recognized and award-winning faculty and staff make us one of the leaders in the field of food science.
|What is Food Science?|
Dr. Tung-Ching Lee was elected to the rank of AAAS (American Association for the Advancement of Science) Fellow for his distinguished, innovative contributions to food quality attributes and their improvement by discovering basic mechanisms and providing realistic applications to improve food resources and health worldwide.
Congratulations Dr. Lee! Great recognition!
Dr. Nitin Nitin (an alumnus of Rutgers Food Science) is a recipient of 2013 IFT's Samuel Prescott award
Dr. Chi-Tang Ho received a Lifetime Achievement Award from the Flavor and Extract Manufacturers Association to recognize his many contributions to Flavor Science