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.
View Curriculum