Food Science & Technology: Teaching Programs: Graduate Program

Master of Science

Master of Science & Doctor of Philosophy Programs

Programs of study leading to the Master of Science and Doctor of Philosophy degrees in food science are offered in various fields of interest in the Department of Food Science and Technology. The primary mission of the graduate program is to provide graduate training for individuals who have acquired a B.S. degree in Food Science or in a related fundamental science and who desire to assume better positions in the food industry, governmental organizations, or academic institutions.   Since the application of science and engineering is important in properly selecting, preparing, processing, preserving, packaging, distributing, and consuming foods, students selecting this field must be able to delve into problems involving chemistry, microbiology, engineering, and other sciences as well as into the more applied problems concerned with food production, stability, safety, and quality.  

Individuals whose baccalaureate degree is in another field of science often enter the Food Science and Technology graduate program because of the challenges associated with supplying wholesome, nutritious food to humans and employment opportunities afforded to those with advanced degrees.

Programs of study are designed for each individual to best utilize his/her prior training and to meet their career objectives in consultation with their advisory committee. Students are required to successfully complete and defend either a research thesis if a Master's student or a dissertation if a doctoral student. The researcch is overseen by the student's advisory committee. More details about the course and research requirements can be found in the Graduate Student Guide (doc).

Master's and doctoral degee students are eligible to receive research and/or teaching assistantships based on student's qualifications and funding availability.