Our department has always been ranked as one of the best food science departments in the country by USDA review boards and other agencies. Our Food Science Club (comprised of undergraduate and graduate students) performs very well every year at national level competitions (Chapter of the year, College Bowl, Product Development, Graduate Research Paper, and Undergraduate Research Paper) organized by IFTSA (student association for the scientific society for food scientists).

We have a very productive and accomplished group of scientists, researchers, and teachers in our department who have won several awards at the university level, through IFT (scientific society for food scientists), and other reputed national and international organizations. Some of these include:

Induction into the National Academy of Sciences

"Fellow" of IFT, American Chemical Society, American Society for Microbiology, American Society of Agricultural Engineers

Holladay Medal (Highest honor awarded by NC State)

Research and Development Award of IFT

William Neal Reynolds Distinguished Professor (highest honor for a CALS faculty member)

Samuel Cate Prescott Research Award through IFT

William V. Cruess Teaching Award through IFT

Babcock-Hart Award through IFT

Elizabeth Fleming Stier Award through IFT

NC State Alumni Association Outstanding Research Award

Food Technology Industrial Achievement Award through IFT

International Association of Milk, Food and Environmental Sanitarians Educator Award

State Employee of the Year

Food Engineering Award of the International Association of Food Industry Suppliers Association and the Food and Process Engineering Institute

Induction into honor societies (Gamma Sigma Delta, Phi Tau Sigma, Sigma Xi)

Other than the above awards, the scientists and researchers in our department have numerous patents and books to their credit. They also serve as directors of different organizations and members of several review boards.