Center for Viticultural Sciences
The mission of the Center for Viticultural Sciences and Small Fruit Research is to conduct research and provide service and support that will help the viticulture industry in Florida to become a viable industry (Florida Viticulture Policy Act, 1978).
Advances in both veterinary medicine technology and technique are the fuel firing the increased demand for well-trained individuals to work as veterinary technologists.
About Food Science
Food Science touches the life of every single person for food is essential to life. Food Scientists apply sciences such as biology, chemistry, physics, biotechnology, microbiology, engineering and mathematics to food in order to ensure that the foods eaten are safe and factors such as taste, nutritional value, and shelf life are improved. Food Science is the basis of Food Processing which is the largest industry in the United States employing more than 2 million people and with a presence in every state and offering a wide variety of employment opportunities. Food Scientists may find employment in the many food and related industries, as well as in local, state and federal government agencies, and educational and research institutions. Graduates of the FAMU Food Science program are prepared to take full advantage of the numerous employment opportunities available in this field. They are also capable of advancing to graduate programs in food, agricultural and life sciences. They may also use this degree to transition to professional degrees such as medicine, dentistry, law, and veterinary medicine.
As an 1890 Land –grant institution, FAMU has always been a part of the Food and Agricultural education. The Food Science program at FAMU continues this tradition and has placed its graduates in many of the major food companies in the United States as well as into graduate and professional schools. The plan of study for the Food Science major ensures that instructs students in the scientific principles that govern techniques and methods used in the preparation, processing, safety, storage, evaluation, and utilization of foods but also allows choice and flexibility so that the student can pursue other areas of academic interests. All students are exposed to an off-campus food experience, as part of their training.
Food Science students in the College of Agriculture and Food Sciences (CAFS) are eligible to participate in numerous research activities both funded and unfunded. The CAFS Research and Extension scholar program provides students with generous stipends to conduct research. Food related research and extension in the college spans numerous areas including meats, grapes, vegetables, processing, composition, nutrition, and product development.
All Food Science students become members of the FAMU Food Science club which seeks to promote Food Science among the students and on the campus through both professional development and social activities. The members of the current Food Science Club executive are responsible for planning and executing club activities. These activities have included visits to regional IFT meetings, recruitment drives, and fundraising using food products prepared by the students.