Global Food Systems

Kansas State University

2005 Research Park Circle

Manhattan, KS 66502

 

785-532-3900

GlobalFood@k-state.edu

Research

From conception to consumption, Kansas State University experts are dedicated to working with you in all aspects of the food system so the U.S. meets food demands domestically and globally. The Manhattan campus is the nucleus of global food systems. Consider our neighbors: International Grains Complex, the Biosecurity Research Institute, and the National Bio- and Agro-defense Facility are just a few of the facilities on campus and in our back yard. Make your mark on global food systems in one place.

Research Facilities

Biosecurity Research Institute

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

Dairy Processing Plant

This program has equipment that allows for the pasteurization, homogenization, churning, condensing, and ultrafiltration of dairy foods, including fluid milk, ice creams, cheeses, and butter.

Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet

The Sorghum and Millet Innovation Lab focuses on using science and technology to produce innovations such as climate-resilient crop varieties and more profitable market approaches for the farmers in the three target nations.

Food Chemistry Laboratories

These laboratories are equipped with advanced analytical instruments, used to determine the chemical and physical properties of food.

Food Microbiology/Food Safety Laboratories

These laboratories are equipped with instruments used for both research and teaching.

Grain Science Complex

This program maintains one-of-a-kind teaching and research facilities, including a flour mill, feed mill, biological value-added center, international grains center and bakery science labs.

Kansas Value Added Foods Lab

This laboratory helps businesses develop value-added products safely and under current regulations.

Meat Science Facility

This facility provides opportunities for harvest, chilling, fabrication, processing, curing, smoking, packaging, display and cooking of meats for meat processors and entrepreneurs.

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.

Sensory Analysis Center

The center assists clients with project design, testing, analysis and interpretation.

Thermal Processing Lab

The laboratory is a research and teaching facility that also offers processors the opportunity to develop new products, test thermal processes, scale up operations and run market-sized batches.

Veterinary Medicine Facilities

The College of Veterinary Medicine has laboratory facilities for conducting pre-harvest food safety research specifically related to food animals.

Research Programs and Resources

Beef Cattle Institute

The Beef Cattle Institute provides an environment for education, research and outreach in regard to issues facing the beef industry.

Bioprocessing & 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.

Extension Food Safety

The goals of this program include educating consumers on safe food handling with food preparation, food preservation, food service and more.

Food and Agricultural Risk and Crisis Communications

This program focuses on teaching, research and service in risk communication and message development, including both domestic and international risk communication training experience.

Food Crops and Human Health Program

The program provides research to understand the effectiveness of gardening and production systems as a tool for health promotion or maintenance.

Food Safety and Security

The program provides research in the fields of microbiology, sociology, economics and more to study today's food safety and security problems and solutions.

Food Science Institute

The institute integrates the food science expertise of nationally and internationally recognized faculty from five colleges to serve as teachers, mentors, researchers, and extension specialists.

Horticulture Extension Resources

This service brings research-based information to the people of Kansas and supports the Kansas horticulture industries.

Horticulture Information Center
K-Rex: K-State Research Exchange

This resource provides permanent access to scholarly materials created by K-State faculty and students.

Meat Science Research & Extension

This program serves the livestock and meat industries in Kansas, nationally and internationally through research and extension programming efforts.

Sensory and Consumer Research Center

The Center is located at the K-State Olathe campus, and is a full service consumer research facility offering both qualitative and quantitative research in addition to consulting and project management.

Sustainable Horticultural Food Production

Research focus and efforts have been to create sustainable food production systems to serve the needs of producers in Kansas and surrounding regions.