Since its founding as a land grant institution, North Carolina State University has worked closely with North Carolina and outside industries. The NC State University Department of Food, Bioprocessing and Nutrition Science‘s extension group is dedicated to improving the lives of North Carolina citizens through research, extension education and outreach regarding food, food safety and food processing. Food Science extension specialists work in many roles to provide appropriate programming to the food industry. Specialists work primarily in the commodity areas of beverage, dairy, meat, poultry, produce, and seafood processing. We also have expertise in food processing engineering and food entrepreneurial development.
Our emphasis is on industry development and sustainability of the North Carolina food industry. Numerous commercially successful products and technologies have been developed and/or demonstrated to the food industry by Food Science faculty, staff and students. Some familiar products include honey roasted peanuts, Sweet Acidophilus milk, vitamin fortified milk, fat replacers in low fat ice cream, the pasteurization and purging processes for pickles and ultra-pasteurized liquid eggs.