Ph.D. in Food Science
Thrive in a Challenging Research Environment
Our Ph.D. program is geared toward individuals with B.S. or graduate degrees in related sciences who want an in-depth research experience.
Research areas include:
- Brewery and dairy fermentation
- Food ingredient functionality and rheology
- Genetics and beneficial effects of probiotic microbes and lactic acid bacteria on human health
- Molecular mechanisms of foodborne illness and detection of foodborne bacterial and viral pathogens
- Sensory and flavor chemistry of dairy and other ingredients
- Thermal and aseptic processing of foods
Our faculty are routinely recognized for their research achievements and teaching accomplishments. Under their mentoring, Ph.D. students publish in prestigious peer-reviewed journals and present at national and international conferences.
Alumni Spotlight
![Trisha Bhatia](https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/wp-content/uploads/sites/45/2023/10/trishabhatia-1024x576.jpeg)
Future Career Pathways
A Ph.D. in Food Science can prepare you for a career as a:
- Flavor chemist
- Food microbiologist
- Food chemist
- Food processing specialist
- Food engineer
- Sensory scientist
This degree program has prepared me, has given me the theoretical knowledge and understanding of food science, food chemistry, food packaging, flavor chemistry. So I apply those concepts as an entrepreneur but also as a product developer
Michael Lloyd
current student