Innovation in Food & Beverage Science
Join FIU’s Chaplin School as we reach toward the next horizon in the area of food and beverage science. Engagement in research and innovation activities will establish the School as a solutions center that addresses the challenges and opportunities that will shape the future of the industry
The mission of the Food & Beverage Science Program is to provide students with the most innovative tools, knowledge, and skills needed to succeed globally in order to become an international epicenter for food and beverage science.
Research in food and beverage science will provide:
- A central repository for innovative tools and knowledge in the areas of food, wine, beer, and spirits
- A hub that connects leading scholars, experts, and professionals throughout the Americas, Asia, and Europe
- Rich opportunities to engage in interdisciplinary research with FIU chemistry, biology, geology, agro-ecology, meteorology, nutrition and health sciences, and medical experts
Current Research Projects
Generous involvement at the corporate level has yielded tremendous benefits to the Chaplin School. In exchange, the School provides organizations with the use of facilities, human resources, and expertise needed to perform product research and development. Additional client support is available.
Internships and Competitions
From participation in faculty research to educational competitions, Chaplin School students are involved in a variety of activities that offer opportunities to apply knowledge in new ways.
The Chaplin School has assembled an impressive instructional team with expertise in food and beverage science. With instruction from renowned wine professionals such as Dr. Barry Gump, FIU’s highly regarded beverage management program has produced graduates who have become executives at major beverage organizations across the globe.