Master of Food Technology (MFT)
Potential students for this non-thesis program are working professionals who will pursue a Master of Food Technology degree, who may or may not have formal education in food science and their degrees may have been granted from chemistry, biology, microbiology, nutrition, dietetics, chemical engineering, environmental sciences or other science related fields. To accomodate such working professionals classes are offered in the evening. However, potential students are probably working in the food industry as food inspectors, quality assurance officers, quality control officers, food processing industry employees, production managers, public health officers, research and development technologists, etc. The food industry needs well-trained personnel who have timely, up-to-date knowledge on current techniques and instrumentation, as well as current issues dealing with regulation, food safety, HAACP, etc. The proposed degree will benefit those who wish to upgrade and update their knowledge, those with new job responsibilities, and those with new positions outside their degree area.
The Master of Food Technology degree program is offered through the University of Georgia Gwinnett Campus — and will consist of at least 30 semester hours of online coursework, plus the completion of a special topics research project or paper. The typical student working full time can complete the coursework, special topic and exam in 2-4 years depending on courses taken per term. An advisor and graduate committee will approve a program of study that is designed for each student's professional needs. All courses will be at the 5000-7000 or higher level. A graduate course in statistics will be required. The special topics research or paper will expose students to the research experience and training in problem solving and give experience in an exhaustive analysis of a current topic in food science. At the end of the coursework and special topic, students in this non-thesis master's program will take a comprehensive final written and oral exam developed by the advisor and a graduate committee. Entrance requirements are the same as those for the MS degree. One exception is that this program is currently offered to domestic applicants only. This is a terminal degree program and will not meet the criteria for admission to the Ph.D. program in Food Science and Technology.
Note: Because most students enrolled in this program attend part-time they are not elgible for Graduate assistant funding.
Objectives of the Program:
The objective of the program is to provide advanced training beyond the undergraduate level for students seeking to upgrade their knowledge with new job responsibilities. The Master of Food Technology degree will be unique from the Masters of Food Science degree in that a formal research project is not required and the emphasis will be placed on preparatory coursework for specific workplace training and life-long learning.
Students who complete the requisite course work for the Master of Food Technology degree should be knowledgeable of food technology and:
- Be able to apply scientific principles in solving food industry problems.
- Be able to produce smooth procedures and troubleshoot in-line processing.
- Be able to improve food product quality and safety.
- Know and implement good manufacturing practices.
- Be knowledgeable of current issues facing the food industry.