Food Science & Technology: Academic Programs

Master in Food Technology (MFT)

• Courses Offered
• UGA Gwinett Center

Program Overview

Potential students for this program are working professionals who will pursue a Masters of Food Technology, 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. 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 will consist of at least 30 semester hours of course work, including 3 hours of special topics research or paper. The typical student working full time can complete the coursework, special topic and exam in 2-5 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 course work and special topic, students in the 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. This is a terminal degree program and will not meet the criteria for admission to the Ph.D. program in Food Science and Technology.

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 Masters 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 work place training and life-long learning.

Students who complete the requisite course work for the Masters of Food Technology 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.

Course Topics

Master in Food Technology courses are offered through the Department of Food Science & Technology at the Gwinett University Center.

Innovations in Food Processing
Reaching beyond traditional food processing operations into the future will be a range of engineering and production advances destined to offer lower cost, safer and higher quality food products. Exciting new processes such as non-thermal including ultra high pressure, extended shelf life, aseptic treatment of particulates and microwave sterilization hold the promise to revolutionize food preservation. Under the guidance of Professor Aaron L. Brody, students will be exposed to an array of speakers, visuals and hands-on activities to illustrate the principles and applications of innovative food processing.

Biochemical Reactions in Foods
Biochemistry, including protein, carbohydrate, lipid chemistry, metabolism, gene technology, is central to understanding the safety, quality and wholesomeness of foods. These core concepts will be presented and applications to current issues in food science will be developed, including chemical safety of foods, allergenicity, rapid testing methods and more. Drs. Louise Wicker of UGA and James Knopp of N. C. State University, Department of Biochemistry, will co-teach this in depth look at biochemistry and foods.

Classes starting in January, 2006. Now is the time to enroll.
Targeted at persons who work during the day, these courses are presented in lecture and distance learning formats to accommodate to the scheduling pressures of today’s managers and executives. Professionals with undergraduate degrees are invited to learn more about this exciting new course by contacting Master in Food Technology program acting director, Prof. Louise Wicker, 706 542 1055, lwicker@uga.edu.