Group photo of students and faculty in front of Food Science Department Building


Food Science at the University of Arkansas is ranked 2nd out of 53 programs in the nation for Scholarly Research in 2017 and 2016.  Some of our project-based courses are Food chemistry, Food Safety and microbiology, Food engineering, Food Analysis, Food Sensory and Nutrition Science.

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What is Food Science?

OPEN FACULTY POSITIONS  

Assistant Professor, Food Safety Microbiologist: http://jobs.uark.edu/postings/38019

Assistant Professor in Social Behavioral Science in Food:  https://jobs.uark.edu/postings/38912

Additive food manufacturing: https://jobs.uark.edu/postings/37872

Alternate Proteins: https://jobs.uark.edu/postings/37871

Resiliency: https://jobs.uark.edu/postings/37634 

Events

January 13   

Classes begin

January 20

University Closed, MLK

 March 23-27

Spring Break (University offices open)

 May 1

Dead Day

May 4-7

Finals Week

May 8-9

Commencement 

 
2020 SPRING SEMINAR SERIES

Location: FDSC D1/D2 (2650 N. Young Ave.)

Time: 3:05 PM - 3:55 PM

Jan. 27

1 Tad Beekman: Effects of cognitive style on food perception and eating behavior

2 James McClellan: The physiological and quality characteristics of Arkansasgrown hops

Feb. 3

Guest Speaker: Mahendran Mahadevan (UAMS)

Feb.10

1 Ragita Pramudya: Associations between hand‐feel touch and trigeminal sensations

2 Thomas Yeargin: Factors associated with implementation and documentation of risk management practices on strawberry farms in the Southeastern United States

Feb.17

1 Sara Jarma Arroyo: The effects of auditory loss on oral processing and texture perception of food

2 Inah Gu: Impacts of blackberry and black raspberry volatiles on the health and gut microbiota

Feb.24

1 Andrea Myers: Arkansas fresh‐market blackberries: Identifying unique attributes and harvest practices that impact marketability

2 Shady Jeesan: Optimizing immersive technology condition for measuring consumer perception and acceptance of food products

Mar. 2

1 Asmita Singh: Development of sensory and emotional interventions for children with Autism Spectrum Disorder

2 Michelle Oppong Siaw: Applying a material science approach to optimize rice processing performance

Mar. 9

1 Reza Moltaji: Effects of auditory and olfactory cues on visual attention toward food images under acute stress

2 Angela Tacinelli: Breakfast, energy, expenditure, and appetite in school‐aged children

3 Annegret Jannasch: Rice fortification by parboiling to alleviate vitamin and mineral deficiency

Mar.16

Guest Speaker: Christian Lemon (Univ. Oklahoma)

Mar.30

Hexirui Wu: Dietary supplementation improves muscle health in an obesogenic condition

Apr. 6

Sarah Mayfield: Physicochemical properties of wines produced from grapes grown in the Southeastern United States

Apr. 13

Aubree Hawley: Nutrient regulation of body composition and metabolic health in adults over 50 years of age

Apr. 20

Soraya Shafiekhani: Rice chilling aeration; Assessment of impacts on grain quality, process modeling and validation

Apr. 27

Deandrae Smith: Heat and mass transfer in parboiled rice during heating with 915 MHz microwave energy and impacts on milled rice properties

Alumni Spotlight

Food Science Alumni Utkarsh Shah is using his Ph.D. at the Hershey Company.

Food Science graduate Utkarsh Shah was recently featured in the annual Bumpers College Alumni publication, The Graduate. Shah's profile covers how his Food Science degree prepared him to work at The Hershey Company.

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