Image: Kelly Getty reviews a recipe with students in the Research and Development of Food Products course/Image courtesy K-State

Kansas State University students are gaining hands-on, career-focused experience through the FarmUs program, a farm-to-campus initiative that lets students develop, test, and scale food products for campus dining halls. A recent success is the tomato basil parmesan sub bun, which began as a student idea and now serves as a regular menu item at Derby and Kramer dining centers.

FarmUs combines interdisciplinary research, applied learning, and industry collaboration. Students in the Research and Development of Food Products capstone course create recipes, present them to an advisory board, and scale up approved products for commercial kitchen use. They also collect feedback from dining hall customers and engage with industry partners, including the Kansas Department of Agriculture, Kansas Wheat, and local food suppliers.

Since its launch in 2021 with USDA funding, the program has introduced a variety of student-developed menu items, including muffins, mac and cheese, sub buns, and globally inspired dishes. For students like Aidan Cairns, FarmUs provides practical experience with commercial equipment, formulation adjustments, and research interpretation, which has helped launch careers in food product development.

The program aligns with K-State’s Next-Gen strategic plan by offering applied learning experiences, preparing students for professional success while connecting them with the campus community and the broader food industry.