Department of Food Science, University of Arkansas

08/29/2026

Thank you Food Science Club for a great evening!

08/28/2026

2026 Bumpers Bash!

08/18/2026

**2026 Industry Tour!** 🎓✨

A huge THANK YOU to our incredible industry partners at , , , and for an amazing tour and for sharing the many exciting career opportunities in the food science industry with our students!

We are so grateful for your time, support, and partnership in helping our students see their future in food science! ❤️🥼

08/09/2026

For 30 years, the University of Arkansas Sensory Science Center has advanced research, education, and collaboration in sensory and consumer science.

To celebrate this milestone, we are proud to introduce the Meullenet Research Award - Student Research Competition, named in honor of Dr. Jean-Francois Meullenet and his leadership, service, and contributions to the field.

The award recognizes outstanding undergraduate and graduate research focused on human sensory perception, consumer behavior, sensory-driven decision-making, and related areas. Interdisciplinary submissions are encouraged from food science, psychology, marketing, engineering, nutrition, neuroscience, public health, hospitality, human factors, product design, and other fields.

Key dates
📌 Abstract submission deadline: Friday, September 11, 2026
📌 Finalist notification: Friday, September 25, 2026
📌 Oral competition: 12:00–2:30 p.m. CT, Monday, October 19, 2026
📌 Award announcement: Monday, October 19, 2026, during the Center’s 30th Anniversary Reception

Six finalists will present their research to an interdisciplinary panel of academic and industry judges.

🏆 Awards
🥇 First place: $500
🥈 Second place: $300
🥉 Third place: $200

Students from universities and research institutions in the United States and internationally are encouraged to apply.

We invite faculty members, research supervisors, industry professionals, and academic departments to share this opportunity with eligible students.

The 3rd Science-Telling-About-Revolution (STAR) in Sensory Nudges Conference is also accepting presentation submissions from students and non-students.

📅 Presentation submission deadline: September 11, 2026
📅 Conference registration deadline: October 8, 2026

Conference registration fees:
🎓 Student: $25
🏫 Non-student in academia: $50
💼 Non-academic professional: $75

Conference information:
https://aaes.uada.edu/events/star-in-sensory-nudge-conference-2026/

Abstract submission:
Click the "Call for Poser Presentations or Student Research Competition" in the conference website: https://aaes.uada.edu/events/star-in-sensory-nudge-conference-2026/

Conference registration:
https://uada.formstack.com/forms/star_conference

Special thanks to our STAR conference sponsors:
University of Arkansas Sensory Science Center
Arkansas Agricultural Experiment Station
Global Center for K-Food
Compusense Inc.
Tyson Foods

Questions:
Contact Han-Seok Seo at [email protected]

07/06/2026

🚀 We love bringing **outreach, research, and teaching** together at Food Science! There’s nothing more rewarding than inspiring the next generation of innovators through hands-on experiences and showcasing how Food Science changes the world.

We’re especially excited to partner with the **College of Engineering** and be part of their Summer Program. Collaborations like these spark curiosity, build connections, and introduce students to the incredible opportunities that exist at the intersection of engineering and food science. We can't wait to do it again!

07/06/2026

Non-Alcoholic Beer Is Brewing Big Things! 🍻
Congratulations to our outstanding Food Science team—Samantha Perez, Karina Desiree, Dr. Jennifer Acuff, Andrew Maust, Dr. Sun Ferreira, and Dr. Scott Lafontaine—for their incredible work advancing research in one of the fastest-growing trends in the beverage industry.

With careful recipe and process design, non-alcoholic beer can be made more resistant to foodborne pathogens, according to a new study that provides practical guidance on pH, carbonation and hops. The non-alcoholic beer market has experienced...

06/09/2026

Huge congratulations to Ali Ubeyitogullari for receiving the Health and Nutrition Division New Investigator Research Award, and to Sumanjot Kaur for being awarded the Thomas H. Smouse Memorial Fellowship! 🎉🥳

From 3D food printing to aerogels and turning rice byproducts into high‑value compounds, Arkansas researchers are leading in food science innovation. Learn more about recent American Oil Chemists' Society award winners Ali Ubeyitogullari and Ph.D. student Sumanjot Kaur: https://aaes.uada.edu/news/ali-ubeyitogullari-aocs-award/
Department of Food Science, University of Arkansas
University of Arkansas: Department of Biological & Agricultural Engineering

06/04/2026

Proud to see Dr. Renee Threlfall of the University of Arkansas Cooperative Extension Service helping showcase Arkansas agriculture on the international stage!

05/28/2026

Special thanks to Andrew Bottini , Corporate Chef at Newly Weds Foods, for sharing his time, talent, and passion in support of outreach for the Department of Food Science. During his visits, he connected with students at Fayetteville High School and Don Tyson School of Innovation, helping inspire the next generation of food science professionals. We are incredibly grateful for industry leaders and companies like Newly Weds Foods that continue to invest in education, mentorship, and outreach. 👏🍽️🔬

05/19/2026

It is with great pleasure that we announce Dr. Craig Bacon as the new head of our department.

After a 35-year career in food production, Craig Bacon is bringing his love of teaching and research to the University of Arkansas as its next food science department head. From guiding teams through new product development processes...