Global Food Systems

Kansas State University

2005 Research Park Circle

Manhattan, KS 66502



Centers and Institutes

Solving a global challenge would be insurmountable without many voices. Kansas State University brings many disciplines into one conversation through its centers and institutes that focus on your needs. When you're wrestling with the multidimensional, complex challenges of keeping our food system competitive at the global level, capitalize on the expertise that spans our three campuses.

Advanced Manufacturing Institute

Experts in engineering, product design, manufacturing and business offer assistance with business planning and research, engineering and economic development.

Beef Cattle Institute

Through education, research and outreach, the institute addresses today's and tomorrow's issues facing the beef industry.

Bioprocessing and Industrial Value Added Program

The program specializes in the development of biomaterials processing technology and utilizing agricultural-based materials to produce higher-value products for economic development.

Biosecurity Research Institute

The BRI supports comprehensive "farm-to-fork" infectious disease research programs that address threats to plant, animal, and human health.

Center for Grain and Animal Health Research

Conduct innovative research and develop new technologies to solve problems relating to natural resources conservation and the production, harvesting, storage, marketing, and utilization of grain to ensure a safe, abundant, high-quality grain supply.

Emerging and Zoonotic Animal Diseases Center

The center develops countermeasures for high priority emerging and zoonotic animal diseases.

Food Safety Research in Child Nutrition Center

The center provides science-based solutions to problems impacting food safety in child nutrition programs across the United States.

Food Science Institute

The program consists of nationally and internationally recognized faculty serving as teachers, mentors, researchers and extension specialists in food chemistry, food microbiology, food safety, veterinary medicine, cereal science, dairy science, meat science, food service, sensory analysis, food engineering, human nutrition and produce development.

International Grains Program

The program offers technical training and assistance programs in grain storage and handling, milling, marketing and processing to educate foreign business leaders and government officials about U.S. grains and oilseeds.

Institute for Commercialization

The institute provides opportunity assessment, strategic partnership design, technology acquisition, management and licensing, business development and technology transfer support activities for entrepreneurs to commercialize intellectual property.

National Agricultural Biosecurity Center

The center contributes to and accesses a vast network of interdisciplinary research and resources in areas such as animal disease, food-borne pathogens, plant pathogens and environmental changes affecting agriculture and human health.

Rapid Response Center for Food Topics

This center is a resource for Kansas State University Research & Extension Agents, offering topics including food science, human nutrition, food service, textiles, home care and other consumer topics.

Sensory Analysis Center

Center is an internationally recognized research institute skilled in consulting, project management, method development, educational sensory and consumer research.

Sensory and Consumer Research Center at K-State Olathe

This center offers both qualitative and quantitative research in addition to consulting and project management.

United States-China Center for Animal Health

This center focuses on the improvement of Chinese animal health education, research, government and industrial workforce. It also assists Chinese and U.S. animal health companies to access the U.S. and Chinese markets.

Wheat Genetic and Genomic Resources Center

This internationally-recognized center assures future advances in wheat breeding by broadening the crop genetic base and creating and promoting the free exchange of materials, technology and new knowledge in genetics and biotechnology.