Graduate Food Science
Self-Designed to Meet Your Career Goals
Our program attracts students from a variety of academic backgrounds, including those with degrees in agricultural science, biochemistry, and engineering. We offer a non-thesis and a thesis degree option. Admission to either degree option is limited by faculty time commitments and financial resources.
Our faculty and staff are strategically aligned with the following areas:
- Food manufacturing and entrepreneurship
- Food safety and foodborne disease prevention
- Foods for health and well being
- Instructional innovation and effectiveness
Student Spotlight
Master of Food Science
This 36 credit hour, non-thesis option provides graduates with the skills to communicate core product and quality concepts in an industry setting. The curriculum emphasizes food product development and food safety. It also develops an understanding of business structure, as well as organizational, teamwork, and communication skills.
M.S. in Food Science
General knowledge of food science and related disciplines allows graduates to conduct, analyze, and communicate research in academic or industry settings. Courses include chemistry, engineering, microbiology, processing, nutrition, and sensory analysis.
Future Career Pathways
A graduate degree in Food Science can prepare you for a career in:
- Flavorings/food textures
- Food product development/modification
- Microbial analysis/genetic transformation
- Sensory science
- Food auditing
- Food safety compliance/planning
- Nutritional quality/labeling
- Teaching/research/extension
- Food processing/engineering
- Government regulatory processes
- Quality assurance/quality control
