Ph.D Student Amanda Kaufman, majoring in food science and minoring in crop science

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.

View Curriculum

Alumni Spotlight

Trisha Bhatia earned her Ph.D. and is now a production and quality manager at Ripe Revival. "We seek to address the growing issue of food waste and food insecurity by creating ‘better-for-you’ health foods out of excess fruits and vegetables."

Read about Trisha's journey

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, class of 2018

Ready to Take the Next Step?