The Ph.D. program in food science is for individuals with graduate or B.S. degrees in related sciences who want an in-depth research experience in areas such as food safety, functional foods, food processing, sensory science, and food fermentation.
Students can specialize in research areas such as:
- Food Chemistry
- Food Microbiology
- Food Engineering
- Food Processing
- Flavor Chemistry/Sensory Science
Our food science faculty are recognized nationally and internationally for their research achievements and teaching accomplishments. Under their mentoring, our Ph.D. students publish in prestigious peer-reviewed journals and present at national and international conferences.
Come to NC State and challenge yourself in the study of food ingredient functionality and rheology, the molecular mechanisms of foodborne illness and detection of foodborne bacterial and viral pathogens, the genetics and beneficial effects of probiotic microbes and lactic acid bacteria on human health, the science of brewery and dairy fermentation, the thermal/aseptic processing of foods, and the sensory and flavor chemistry of dairy and other ingredients.