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