Master’s Programs in Food Science

Interested in a master’s program in food science? We offer an M.S. (thesis) and a Master of Food Science (non-thesis) degree option. View the curriculum requirements for each degree.

M.S. in Food Science

Courses

Graduate courses by category

Chemistry/Biochemistry
FS 567 – Sensory Analysis of Foods
FS 765 – Polymer and Colloidal Properties of Foods

Engineering
FS 741 – Thermal Processing of Foods
FS 785 – Food Rheology

Microbiology
FS 540 – Food Safety and Public Health
FS 725 – Fermentation Microbiology

Nutrition
FS 501 – Advanced Nutrition and Metabolism
FS 555 – Exercise Nutrition
FS 706 – Vitamin Metabolism

Processing Technology
FS 530 – Post-Harvest Food Safety
FS 522 – Food Packaging
FS 553 – Food Laws and Regulations
FS 751 – Food Ingredient Technology In Product Development

General Food Science
FS 520 – Pre-Harvest Food Safety
FS 526 – Upstream Biomanufacturing Laboratory
FS 550 – Food Industry Study Tour
FS 554 – Lactation, Milk, and Nutrition
FS 557 – Nutraceuticals and Functional Foods
FS 562 – Post-Harvest Physiology
FS 580 – Professional Development and Ethics in Food Safety
FS 780 – Seminar In Food Science

Remedial Food Science (for students without a prior degree in the field)
FS 502 – Chemistry of Food and Bioprocessed Materials
FS 505 – Food Microbiology
FS 506 – Food Microbiology Lab
FS 521 – Food Preservation


 

Master of Food Science (Non-Thesis)

This non-thesis program is ideal for students interested in working in an industrial setting that must communicate core product and quality concepts.

At least 36 credit hours of coursework are required for the Master of Food Science degree. Recommended courses focus on food product development and food safety. The industry also wants students with an understanding of business structure, organizational skills, and the ability to work in teams and communicate with a diverse group.

Potential jobs for graduates with a Master of Food Science include food safety compliance officer, quality assurance manager and quality control technician, product development and modification, and food auditing. These positions require knowledge of the safe development and use of new and modified ingredients in food products.

Courses

Chemistry/Biochemistry
FS 510 – Food Lipids: Issues and Controversies
FS 567 – Sensory Analysis of Foods
FS 765 – Polymer and Colloidal Properties of Foods

Engineering
FS 741 – Thermal Processing of Foods
FS 785 – Food Rheology

Microbiology
FS 540 – Food Safety and Public Health
FS 725 – Fermentation Microbiology

Nutrition
FS 501 – Advanced Nutrition and Metabolism
FS 555 – Exercise Nutrition
FS 706 – Vitamin Metabolism

Processing Technology
FS 530 – Post-Harvest Food Safety
FS 522 – Food Packaging
FS 553 – Food Laws and Regulations
FS 751 – Food Ingredient Technology In Product Development

General Food Science
FS 520 – Pre-Harvest Food Safety
FS 526 – Upstream Biomanufacturing Laboratory
FS 550 – Food Industry Study Tour
FS 554 – Lactation, Milk, and Nutrition
FS 557 – Nutraceuticals and Functional Foods
FS 562 – Post-Harvest Physiology
FS 580 – Professional Development and Ethics in Food Safety
FS 780 – Seminar In Food Science

Remedial Food Science (for students without a prior degree in the field)
FS 502 – Chemistry of Food and Bioprocessed Materials
FS 505 – Food Microbiology
FS 506 – Food Microbiology Lab
FS 521 – Food Preservation

Research Opportunities for Graduate Students

For research opportunities in the different fields of food science please contact the faculty directly. For more information, about our food science graduate programs contact: