External Advisory Board
In late October, the School of Food Science hosted our annual External Advisory Board meeting for our combined school. The two day meeting at both campuses gave us a chance to collaborate with this team of professionals who are experienced in the industry and have a continued interest in our program. This advisory board formally meets once a year, but will communicate throughout the year to work toward improving the school as well as the food industry. The members will serve on the board for two or three years, and new members will rotate into the group each year.
Pam Vaillancourt, Christy Wissman, Barney Krueger, Deb Dihel and Faye Dong.
Rick Small, John Baranowski, James Munyon, Jon Bafus and Craig Doan.
(Not pictured: Charlene Belles, Jim Robbins, Michael Schmitt, Stephen Vernon)
A Little Bit of History
The original food science program was established in the 1960’s as an interdepartmental program. This program became the Department of Food Science and Technology in 1970. The College of Agriculture and Home Economics was established in 1982 by the merger of the two parent colleges (College of Agriculture and the College of Home Economics). In 1983, the departments of Human Nutrition and Foods and Food Science and Technology combined to create the Department of Food Science and Human Nutrition (FSHN). In 2007, the Department of FSHN began a significant organizational restructuring. The human nutrition and dietetics faculty and programs in FSHN moved to WSU’s new Division of Health Sciences under the College of Pharmacy, paving the way for the proposed formation of the bi-state School of Food Science (SFS).
The Department of Food Science and Technology was formed in 1970. After closing in 1975, the department was reformed in 1991 as Food Science and Toxicology. In 1993 the B.S. and M.S. of Food Science was approved, and the Ph.D. program was approved in 2003. In 1997, a coordinated UI-WSU Food Science academic program was approved.
The food science faculty and programs from the former University of Idaho (UI) Department of Food Science & Toxicology and the previous WSU Department of Food Science and Human Nutrition merged in 2008 to form the School of Food Science.
More information about nutrition or dietetics.
The SFS is unique in the nation and provides immediate national impact and recognition. With this merger, teaching, research, and extension programs within the SFS advance into the top tier of universities with food science programs in the United States based on faculty numbers, undergraduate and graduate student enrollment, degrees granted, research productivity, and extension programming.
The School of Food Science (SFS) with 20 faculty members is jointly administered by the WSU College of Agricultural, Human and Natural Resource Sciences (CAHNRS http://www.cahnrs.wsu.edu) and the UI College of Agricultural and Life Sciences (http://www.uidaho.edu/cals.aspx).
The School of Food Science maintains strong undergraduate and graduate programs in food science (B.S., M.S., and Ph.D.) at both campuses. The administrative offices are located 8 miles apart on the main campuses in Pullman, WA and Moscow, ID. Members of the faculty are located on both campuses and also located at the UI Food Technology Center (Caldwell, ID), Tech-Help (Boise, ID), WSU Irrigated Agricultural Research and Extension Center (Prosser, WA) and at the WSU Tri-Cities campus (Richland, WA). The SFS oversees Ferdinand’s Ice Cream Shoppe and the WSU Creamery. SFS faculty collaborate with cereal scientists at the USDA Western Wheat Quality Laboratory (Pullman). Facilities include pilot plants, a food preparation laboratory, sensory evaluation laboratories and numerous research laboratories. A dairy processing plant, research pilot plant, traditional food processing pilot plant and an experimental/teaching winery are available for student projects.