We train the next generation of leaders in food, bioprocessing and nutrition sciences.

A Department Like No Other

Our programs and coursework combine the disciplines of chemistry, engineering, microbiology, food, bioprocessing, nutrition, and sensory science. Our mission is to identify, develop, and apply concepts, theories, and emerging methodologies to the investigation of critical issues in food and biological systems, products, and processes. 

Home to more than 100 exceptional faculty and staff who work with and guide some 500 extraordinary students, we are spread over a growing network of departmental facilities in North Carolina – Schaub Hall and the Howling Cow Dairy Education Center and Creamery in Raleigh, the Plants for Human Health Institute in Kannapolis, and the Center for Marine Sciences and Technology in Morehead City.

Although a large department, our small class sizes and family-like atmosphere provide students with the foundation to be competitive candidates in their desired professions. In addition to providing a world-renowned education, we also engage with a variety of stakeholders to solve diverse industry-related problems. Our professional and industry relationships and active partnerships with national centers, including the USDA, are built upon innovative research, teaching, and extension programs.

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Jose Ascencio-Ibanez and College of Agriculture and Life Sciences student Morgan Rainey use low pressure particle acceleration methods to deliver a virus to plants in the laboratory. Photo by Becky Kirkland.

Degree Programs

Our minors, bachelors, and graduate degrees prepare students for careers in the diverse areas of food, bioprocessing, and nutrition sciences. Our graduates enter both the private and public sectors, driven to solve local and global challenges.

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