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.
The institute supports comprehensive "farm-to-fork" infectious disease research programs that address threats to plant, animal and human health.
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.
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.
These laboratories are equipped with advanced analytical instruments, used to determine the chemical and physical properties of food.
These laboratories are equipped with instruments used for both research and teaching.
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.
This laboratory helps businesses develop value-added products safely and under current regulations.
This facility provides opportunities for harvest, chilling, fabrication, processing, curing, smoking, packaging, display and cooking of meats for meat processors and entrepreneurs.
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.
The center assists clients with project design, testing, analysis and interpretation.
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.
The College of Veterinary Medicine has laboratory facilities for conducting pre-harvest food safety research specifically related to food animals.
Research Programs and Resources
The Beef Cattle Institute provides an environment for education, research and outreach in regard to issues facing the beef industry.
The program specializes in the development of biomaterials processing technology and utilizing agricultural-based materials to produce higher-value products for economic development.
The goals of this program include educating consumers on safe food handling with food preparation, food preservation, food service and more.
This program focuses on teaching, research and service in risk communication and message development, including both domestic and international risk communication training experience.
The program provides research to understand the effectiveness of gardening and production systems as a tool for health promotion or maintenance.
The program provides research in the fields of microbiology, sociology, economics and more to study today's food safety and security problems and solutions.
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.
This service brings research-based information to the people of Kansas and supports the Kansas horticulture industries.
This resource provides permanent access to scholarly materials created by K-State faculty and students.
This program serves the livestock and meat industries in Kansas, nationally and internationally through research and extension programming efforts.
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.
Research focus and efforts have been to create sustainable food production systems to serve the needs of producers in Kansas and surrounding regions.