University Costs

UMass Amherst tuition, fees, and room and board rates are established each spring for the following academic year. Learn more about university costs.

Eligibility

You must meet several requirements to be eligible for financial aid. Learn more about eligibility.

Student Employment Office

Most graduate students at UMass Amherst are hired through the graduate appointment process as teaching assistants, research assistants, interns, etc. Your best option for finding a research assistantship is to contact individual faculty. Visit Student Employment for more information.

Full-time Status

Students who completed all coursework requirements and are taking less than nine credits in a semester should request an academic load override for full-time status. This can be done by first enrolling in (GRADSCH 999) and emailing Moriah ([email protected]) for an override. The full-time status override has to be done before the beginning of every semester you are enrolled. This applies to both domestic and international students.

Degree Deadlines

The University confers degrees three times a year: February, May, and September. Submission deadlines are published in the Graduate School's Academic Calendar.

Procedure for handling problems arising between a graduate student and the faculty mentor

If a graduate student is dissatisfied with mentorship by their advisor, the student should bring this up with any Food Science faculty and/or lab technicians.

General Requirements

• The standard M.S. degree in Food Science involves the completion of a total 30 graduate course credits.
• The minimum GPA (final) required for graduation is 3.0.
• Students must get approval from their advisor on course selection.

Thesis Credits

• The student must have a minimum of six to a maximum of ten thesis credits.
• A maximum of nine thesis credits per semester.

Course Requirements

Students should complete the following courses from different categories:

• Category 1: At least six credits of Food Science courses at the 600 or 700 level are required, excluding Thesis, Independent Study, or Journal Club. One of the courses must be Research Methods (FS797R).
  • Typically, two 700-level Food Science courses are offered each semester. Each graduate course is usually offered once every two years, except Research Methods (FS797R) is offered every Fall semester.
• Category 2: One credit graduate seminar (FS791A) taken for a letter grade is required.

• Category 3:

  • Food Chemistry (FS541, FS542) or Food Analysis (FS581)
  • Food Microbiology (FS567) or Food Quality and Safety Control (FS521)
  • Food Processing (FS561) or Elements of Food Process Engineering (FS575)
  • Students with a background in Food Science and previously took the following courses (or equivalent) need not repeat them but may enroll in other 500-level or above courses to fulfill their requirements.
  • One course (3 or 4 credits, 400-level or above) may be from courses outside the Department. Note, if you take a 400-level course, this course must be outside the department.
  • Graduate students can take Teaching Experience (FS796T), an additional seminar with SAT (satisfactory grade, no presentation), or one credit journal club toward their degree requirements (either letter grade or SAT) toward their degree requirements (20 course credits). Note, the maximum number of journal club credits you can take is 2.

  Students should complete a thesis defense at the completion of their research project. The advisor may require a thesis proposal. The format of the proposal and thesis should be discussed with the advisor.

Credit Transfer

• A maximum of six graduate credits could be transferred from a B.S. degree or another M.S. degree, if they were not required for the respective degree. To transfer, you must submit a correct form to the Graduate School. These forms can be found under the graduate student forms & documents.
• For students completing a 5-year B.S./M.S. program (Accelerated Master's), an additional six credits can be transferred from the B.S. degree (double-counted). Please submit a form for ‘Transfer credits, Accelerated Master's’
• Please submit a form for 'Transfer credits, External' for students transferring unused credits from the previous M.S. program from another institution. Transfer credits should be done in the first semester.

Continuous Enrollment

• Students who take less than nine credits in a semester must first register for (GRADSCH 999) and then request an academic load override by emailing Moriah ([email protected]). This needs to be done at the beginning of each semester.

Establish Thesis Committee

• The student requests that their advisor sends an email to the GPD requesting the appointment of a thesis committee (at least two faculty members, including the advisor) at least one month before the final defense.

Defense & Paperwork

• The student requests that Moriah send a defense notification to all members of the department two days prior to the scheduled defense.
• The student requests their advisor email Moriah and the GPD with the defense results, date passed, and the names of the committee members.
• After a successful defense, the student will use DocuSign to obtain signatures from their committee for their signature page and submit it to the Graduate School.
• Students should also submit the master's degree eligibility form through the SPIRE system. The student should select the graduation term and the courses that satisfy degree requirements, and submit the form for review and approval via the Kuali workflow.
• Student files thesis electronically to ScholarWorks@UMass Amherst

You can submit the required documents by either emailing them to UMass Graduate School Student Records at @email or by handing them in at the Graduate Student Service Center, 534 Goodell Building.

All information details can be found at: M.S. with Thesis

Students with a Food Science and Technology concentration and a strong interest in research may pursue a 5-year BS/MS combined degree. For this accelerated program, students must begin graduate laboratory research in their junior year and complete the thesis MS program.

Preparation:

To prepare for the 5-year BS/MS Program, students must:

• Identify a Research Advisor* no later than their junior year.

• Begin conducting laboratory research no later than their junior year.

• Apply to the Food Science MS program in their senior year, and have their Research Advisor write one of the letters of recommendation.

*Research Advisors are different from your departmentally assigned Academic Advisor

Credit transfer:

• All courses applied to the Accelerated Master’s Degree Option must be graduate-level courses, 500-level or above.
• Upon departmental recommendation, up to 12 credits may be transferred to an Accelerated Master’s Degree.
• Of those transfer credits, up to 6 can be double-counted for Accelerated Master’s Programs requiring 30 credits.
• Please submit the Transfer Credit form, “Transfer of Credits for Accelerated”
• Transfer credits should be submitted in the first semester of the graduate program.

Completion of MS with Thesis Requirements:

• Complete the MS requirements, which can be found at https://www.umass.edu/food-science/msphd-requirements/ms-thesis
• Plan on spending two summers (after your Senior and Graduate years) at UMass to conduct research.

The one-year professional Master's Degree in Food Science is open to applicants who hold a B.S. degree in non-food science concentrations, as well as those with a B.S. degree in food science or a related field.

      Enrollment is highly selective and open to all applicants as long as they meet the necessary prerequisites, including a minimum GPA of 3.0. If you have not met the prerequisites, please discuss this with the program director, Dr. Zili Gao (@email), before applying to the program.

Prerequisites

• GPA of at least 3.0
• General Chemistry with lab
• Organic Chemistry with lab
• Biochemistry with lab
• General Microbiology with lab and statistics

General Requirements

• The minimum final GPA required for graduation is 3.0.
• The non-thesis M.S. degree in Food Science involves the completion of a total of 30 graduate course credits.
• To maintain full-time academic status, students must be taking a minimum of nine credits per semester.

Course Requirements

Students should complete the following courses from different categories:

• Category 1: At least twelve credits of Food Science courses at the 600- or 700-level are required.
• Category 2: One credit of graduate seminar (FS791A) is required, either a letter grade or SAT (satisfactory grade, no presentation).
• Category 3: Independent Study (Capstone Project 1), which includes a literature review (3 credits) and lab work (6 credits).
• Category 4: Pick one from the following:
  • 4a: Independent Study (Capstone Project 2), which includes a literature review (3 credits) and lab work (5 credits)
  • 4b: 8 credits of 500-level courses or higher;
  • 4c: 5 credits of 500-level courses or higher, and 3 credits from Independent Study (Capstone Project 2) literature review
  • 4d: 3 credits of 500-level courses or higher and 5 credits of lab work from Independent Study (Capstone Project 2).

Literature Review

• Focused literature review aligned with the student’s lab research topic.
• Summarizes current trends, methods, and advancements in the chosen field.
• Emphasis on identifying research gaps and potential innovations.
• Must be written in manuscript format, adhering to professional publication standards.

Lab Work

• Perform guided lab research directly related to the literature review topic.
• Focus on experimental design, data collection, analysis, and interpretation.
• At the end of the semester, present the research findings to a faculty panel.
  • The presentation includes an overview of the research objectives, methodology, results, and conclusions.
  • Address challenges faced and how they were resolved during the research.
• The faculty panel will grade based on:
  • Quality and clarity of lab work and results.
  • Depth of analysis and understanding of the topic.
  • Presentation skills, including organization, delivery, and the ability to respond to questions.

Transfer Credits

• A maximum of six qualifying credits can be transferred from a B.S. degree or another M.S. degree if they were not used for the requirements of that degree. To transfer, you will need to submit a form to the Graduate School. Forms can be found at: https://www.umass.edu/graduate/documents?s=transfer 

Continuous Enrollment

• Non-thesis students are not eligible for continuous enrollment and must meet the credit requirements for full-time status.

General Exam

• To complete the degree, the student should take a general exam after a discussion with the advisor. Your advisor determines the format of the general exam.
• After the general exam, have an advisor submit results to GPD and Moriah (@email).

Paperwork

• After a successful general exam, the student will submit the signed Master’s degree eligibility form through the SPIRE system for review and approval.

General Requirements

• Course requirements
• Comprehensive exam
• Prospectus
• Defense
• Checklist

Residency Requirements

• Register nine or more credits in two consecutive semesters, a maximum of 16 credits per semester. This is a graduate school requirement for all students.

Dissertation Credit

• Eighteen dissertation credits are required to complete the degree. A maximum of nine dissertation credits can be registered per semester. 

Course Requirements

• The Ph.D. coursework is dependent on the student's background and level. Students must get approval from their advisor on course selection.
• Students should meet the following requirements for courses taken during the degree:

Category 1 (all students)

• Three credits Research methods (FS790STA)

Category 2 (all students)

• One credit Teaching Experience (FS796T)

Category 3 (all students)

• Two credits Graduate Seminar (FS791A/792A, one credit each, two separate semesters). At minimum one letter grade seminar (requires presentation)

Category 4

• All course requirements ≥600 level. Independent Study credits cannot be used in this category unless approved by the GPD.

Category 4a (Students with Food Science MS)

• Six credits from courses within the Department ≥600 level
• One ≥600 level can be outside of the Department upon the advisor's approval

Category 4b (Students with Food Science BS)

• Nine credits from courses within the Department ≥600 level
• One 500 level can be used to replace ≥600 level upon advisor's approval

Category 4c (Students with non-Food Science MS)

• Six credits from courses within the Department ≥600 level
• Six credits 500 level (any two of Food Chemistry, Food Microbiology, or Food Processing/Engineering, both courses cannot be in the same area, e.g., Food Chem)
• One ≥600 level can be outside of the Department upon the advisor's approval

Category 4d (Students with non-Food science BS)

• Nine credits from courses within the Department ≥600 level
• Six credits 500 level (any two of Food Chemistry, Food Microbiology, or Food Processing/Engineering, both courses cannot be in the same area, e.g., Food Chem)
• One ≥600 level can be outside of the Department upon the advisor's approval
• One 500 level can be used to replace ≥600 level upon advisor's approval

Category 4e (Students with UMass Food Science MS)

• No additional requirements

Required Processes and Forms

1. Comprehensive oral exam: The student requests that their advisor form the comprehensive oral exam committee, which must include at least four faculty. The exam should be completed within 18 months of starting the degree. The chair of the Comprehensive Exam Committee, who should not be the advisor, sends the results of the comprehensive exam to GPD and the graduate program administrator. A memo with the results of the examination will be sent to the graduate school.
2. Appointment of a dissertation committee: The student requests that the advisor email the GPD and the graduate program administrator to request the appointment of the dissertation committee, which should include at least three internal members (including the advisor) and one external member.
3. Submission of prospectus: Student submits signed prospectus/outline signature page to graduate school after completion of the prospectus. (At least seven months before final defense).
4. Notification of final defense: The student requests that their advisor sends an email to the GPD and graduate program administrator to draft a memo containing the student’s full name, SPIRE ID, degree, date, day of the week, time, location, and title of dissertation, and chair of committee. This must be done at least one month prior to the defense date. All requirements on the Checklist for Doctoral Oral Examinations must be completed before scheduling the final oral exam.
5. Final defense and documentation: After completing the final defense, a memo stating that the exam was passed and the date on which it was passed must be signed by the graduate program director and filed with the Graduate Student Service Center. Please ensure your advisor submits via email the results and the date passed to the GPD and graduate program administrator so the memo can be processed.
6. Paperwork: After completing a successful defense, the student will use DocuSign to obtain digital signatures from their committee for their signature page and submit the page to the Graduate School. The student should also submit the Doctoral Degree Eligibility Form for departmental review at least two weeks prior to the degree deadline. This form will be completed and approved through the SPIRE and Kuali systems. The student will need to submit the unsigned signature page after the copyright page in the electronic dissertation. Please ask Moriah to send the signature page through DocuSign if necessary.
7. Electronic Submission of dissertation: Student submits dissertation electronically to ScholarWorks@UMass Amherst
8. Survey: Complete the online Survey of Earned Doctorates by the deadline.
9. Additional graduation requirements:
   • Maintain active student status
   • Ensure no holds are on your record
   • Pay all outstanding Bursar fees
   • Update Diploma Name, Home (Non-UMass) email address, and Diploma address in SPIRE (Academics > Graduation > Diploma Preferences)

Notes

• Specific timing depends on an individual student's progress.
• Additional information can be found in the Graduate Schools handbook under degree requirements.
• You can submit the required documents by either emailing them to UMass Graduate School Student Records at @email or by handing them in at the Graduate Student Service Center, 534 Goodell Building.
• Dr. Hang Xiao, [email protected] (338 Chenoweth Lab) is the Food Science GPD

The goal of the comprehensive exam is to determine the level of understanding of your own research and relate it to how it contributes to fundamental food science understanding in chemistry, microbiology, and processing.

The student will prepare a hypothesis-driven written research proposal based on the format suggested (NIH or USDA). The advisor and the committee will determine the topic. This should be based on her/his current research project, preferably with preliminary data available upon agreement with the advisor. The written proposal should be submitted to the committee one week before the exam date.

The advisor will form a committee with at least four faculty members (one outside departmental member is allowed but not required). The advisor cannot serve as a chair for the comprehensive exam. The chair of the comprehensive exam committee will determine the exam outcome as (1) pass, (2) conditional pass, or (3) fail. If the student has a conditional pass, the student will receive comments from the committee and revise the proposal accordingly. If the student fails, the student will have one additional chance to complete the comprehensive exam.

A student is considered a Ph.D. candidate once they have passed the comprehensive exam and met all coursework requirements.

The oral comprehensive exam consists of two parts: a written grant proposal and an oral examination in which you present and defend the written grant proposal.

• Written proposal: The format of the written grant proposal will follow the guidelines of a government grant proposal (such as NIH R21 on page 19 or USDA on page 20, to be determined by the advisor).
• Oral exam: The format of the oral examination will be a ~20-minute prepared presentation and defense of the grant proposal. Expect to be interrupted with questions; total exam time is 1–1.5 hours. The oral comprehensive presentation will be closed, meaning only committee members may attend.

Timeline

It is strongly encouraged that the student takes this oral comprehensive exam within 18 months of starting the degree. It is important to discuss the timeline of the comprehensive exam with your advisor.

• Week 0: Your advisor gives you a topic for the grant proposal
• Week 0 - Week 3: The student can seek feedback from the advisor as needed during this time.
• Week 3: At the end of the third week, you should submit an independently written grant proposal to your committee.
• Week 4 or availability of the Committee: Present an oral presentation of the grant proposal to the committee.

Once the student passes the comprehensive exam, the advisor will form a dissertation committee. The advisor should provide the names of the dissertation committee to the graduate program administrator and the graduate program director. The purpose of the prospectus meeting is to have the student, the advisor, and the committee agree to a reasonable scope and timeline for the doctoral dissertation. Students are encouraged to informally convene their committees yearly thereafter to provide progress updates.

NOTE: Current students who have not completed the comprehensive exam shall take this exam if advisor and student agree.

Content

• Details on formatting guidelines are available from the Graduate School.
• The Dissertation Prospectus/Proposal Exam consists of two parts: a written Dissertation Prospectus/Outline and an oral examination in which you defend your Prospectus/Outline.
• The format of the written Prospectus/Outline will follow that of the Dissertation. Plan to use “paper format” in which each of your publications is formatted into a chapter, with summarizing introduction/conclusion sections. Include a table of abbreviations. A sample outline follows:
  • Chapter 1 – Introduction (if written, a review paper can serve as the introduction)
  • Chapter 2 – first publication
  • Chapter 3 – second publication
  • Chapter X – work yet to be completed

Note that the format can be different from the above. For example if there are no publications/manuscripts prepared at the time of the Dissertation Proposal presentation , the proposal can include sections comprised of Review of Literature, Specific Objectives, Materials and Methods, Preliminary Results and Future Work. This format is acceptable to the Graduate School. Your advisor will provide guidance specific to their expectations.

• The format of the oral exam will be a 20-30 minute presentation of the Prospectus/Outline. Expect to be interrupted with questions. The entire exam should be 1 – 1.5 hrs.
• The prospectus presentation will be closed, meaning only committee members may attend.
• Your advisor may help with organizing the presentation outline, but will not thoroughly edit the presentation – the presentation itself is part of the exam.
• Be able to verbally defend HOW and WHY you did (or plan to do) every aspect of your research.

Timeline

• Once the committee is selected by your advisor, the advisor emails the Graduate Program Director to appoint the committee.
• Once your advisor approves your written prospectus/outline, it must be submitted to the committee before the exam (typically one week prior to scheduled prospectus).
• Student must send reminder about location and date/time of exam a few days before the exam.
• The timing for the Dissertation Prospectus/Outline Exam varies widely, depending on students’ progress. It is recommended to have at least one publication and a significant amount of self-directed laboratory research by the time of the prospectus.
• The Dissertation Prospectus/Outline Exam should be passed seven months prior to the  Dissertation Exam (although this can be waived if needed by a memo from your advisor to GPD).

Notes

• The Dissertation Prospectus exam committee will consist of your advisor and at least two additional members, one each from within and outside of the Department of Food Science.
• After passing the Prospectus exam, the prospectus cover sheet must be signed by all committee members and the department head and submitted to the graduate school by the candidate. These signatures can be gathered electronically via DocuSign. See Moriah (@email) for more information.

Content

• The Final Dissertation Defense consists of two parts: a written Dissertation and an oral examination in which you present and defend your dissertation.
• Details on formatting guidelines are available from the Graduate School. Templates can be downloaded from OIT.
• Plan to use “paper format” in which each of your publications is formatted into a chapter, with summarizing introduction/conclusion sections. Include a table of abbreviations. A sample outline follows:
  • Chapter 1 – introduction (if written, a review paper can serve as the introduction)
  • Chapter 2 – first publication
  • Chapter 3 – second publication
  • Chapter X – overall conclusions, and recommendation for future work on topic
• The format of the Dissertation will be a 30-40 minute prepared presentation of the Dissertation. The presentation will be open, followed by general audience questions. After the open question period, the audience will leave and the committee will ask addition questions.
• Your advisor may help with organizing the presentation outline, but will not thoroughly edit the presentation – the presentation itself is part of the exam.
• Be able to verbally defend HOW and WHY you did every aspect of your research. It cannot be over-emphasized that you need to know what and why you did everything you present.

Timeline

• A memo requesting announcement of the defense must be submitted to the graduate school one month before the defense date. The advisor should send following information to graduate program administration and the graduate program director:
  • Student’s full name
  • SPIRE ID
  • The degree program
  • Day of week/date/time/place of the exam
  • Major
  • Title of dissertation.
  • Once submitted, the defense is announced in the Inside UMass “Weekly Bulletin.”
• Once your advisor approves your written draft dissertation, it must be submitted to the committee before the defense (typically 1-2 weeks before the defense date).
• The student requests Moriah to send a defense notification to the Department two days before the scheduled defense.
• The dissertation defense should be the last step in getting the Ph.D. This means that you should have submitted the first drafts of each publication you intend to submit before defending your dissertation.
• There are three deadlines per year for awarding degrees (posted on the graduate school website). Generally, mid-December for a February degree, mid-April for a May degree, and the last working day of August for a September degree. These deadlines are firm.
   

However, you can defend your dissertation on any date – this just means if you submit your final paperwork in January, you will have a May date on your diploma. This doesn't mean you have to stay in Amherst, MA. 

Notes

• The Dissertation defense committee will be the same as your Prospectus/Outline exam committee members.
• After passing the Dissertation defense, the signature page of the dissertation must be signed by all committee members, the department head, and submitted to the graduate school.
• The dissertation must be submitted electronically to the graduate school through SPIRE (see the graduate school website for details).
• Students should complete the Doctoral Degree Eligibility Form, which includes the necessary approvals from the Department Head and Graduate Program Director. This form should be submitted through the SPIRE system for departmental review and approval.
• A bound copy of your dissertation can be given to your committee chair (optional). Binding can be done through Copy Cat, acmebook.com, UMI, or a number of book binderies.
• More information can be found in the Graduate Student Handbook.

Updated March 2025

All courses carry 3 credits unless otherwise specified. Two 700-level Food Science courses are offered each semester. Each is offered every two years. Check SPIRE for availability.

521 - Food Quality and Safety Control

This course will provide an overview of food quality assurance and food safety regulation while training students to obtain quality control FDA-recognized training certificates. Upon successful completion of the course, students will obtain FSPCA Qualified Individual Certifications. Prerequisites: A basic microbiology course (FOOD-SCI 466 & 467, MICROBIO 310, or MICROBIO 265) and one semester of organic chemistry (CHEM 261 or CHEM 250). Credits 4. 

541 Food Chemistry I

Overview of the chemical, physical, and biological properties of food components including water, proteins, lipids, and carbohydrates. Consequences of the properties of food components and their reaction products to health and nutrition also emphasized. Prerequisite: organic chemistry. 

542 Food Chemistry II

Chemistry of minor components in food - minerals, vitamins, nutraceuticals - and food additives e.g., colors, flavors, preservatives, texture modifiers, stabilizers, etc. The interaction between the major components of food and the application and regulation of food additives are also emphasized. Prerequisite: Food Chemistry I.

544 - Food Chemistry Lab

Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FOOD-SCI 541 and consent of instructor. Credit, 1.

561 Food Processing

Basic principles of current technology and equipment of food processing. Raw material preparation, thermal processing, dehydration, cooling, freezing, mechanical processing.

563 Food Processing Laboratory

Laboratory component of Food Processing 561. Credit, 1.

566 Food Microbiology Laboratory

Laboratory exercises emphasize quality control and experimental approaches to food microbiology. Labs teach basic culture methods, in addition to chemical, immunological, and molecular techniques employed for the microbiological analysis of foods. Prerequisites: MICROBIO 312 and concurrent registration in FOOD-SCI 567 or consent of instructor. Credit 2.

567 Food Microbiology

This course will provide an overview of food microbiology, focusing upon fundamental principles and considerations related to microbial properties and behavior and how they influence food safety, quality, and production. Specific topics in the course include but are not limited to foodborne disease, traditional and emerging laboratory detection methods, fermentation, food quality assurance, sanitation, and other microbiology-related topics. This course will also include a survey of current food microbiology-related topics and problems being addressed by research at UMass and elsewhere. Prerequisites: MICROBIO 310 or FOOD-SCI 466 and concurrent registration in FOOD-SCI 566, or consent of instructor.

575 Elements of Food Process Engineering

Topics include unit conversion, mass and energy balance, the principles of fluid flow, viscosity, heat transfer, refrigeration, evaporation, and drying. Emphasis on industrial implementations in equipment and process calculations. 

581 Analysis of Food Products

Physical, chemical, and biological techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, nuclear magnetic resonance, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations. Prerequisite: CHEM 312 or equivalent. 

583 Food Analysis Laboratory

Laboratory component of Analysis of Food Products, 561. Credit, 1.

590E - Practical Aspects of the Food Industry

This course will provide a basic understanding of the practical aspects of the food industry to help students make a rapid transition to the private sector and help them adapt to the very diverse environment of food companies. Lectures will be given by individual with direct experience in the food industry.

696 Independent Study

Mainly for candidates for the Master of Science degree who do not write a thesis. Original research expected. Two bound copies of a written report of the study required by the department. Credit, 3-6.

699 Master’s Thesis 

Individual Research. Credit, 6-10.

741 Lipid Chemistry

Composition and chemical properties of edible fats and oils. Physical characteristics/plasticity, polymorphism, melting, solidification. Technology of industrial fats- extraction, refining, hydrogenation, inter-esterification. Deteriorative reactions oxidation, thermal degradation. Biological significance. New methods of analysis. Review of current literature. Consent of instructor required. 

750 Bioactive Food Components

The goal of this course is to help understand the biological significance of food. This course will cover basic physiology, pathology, and toxicology to understand health impacts of food components, particularly in disease prevention.

751 Future Foods

This course reviews recent developments in food science, such as food architecture, nanotechnology, genetic engineering, personalized nutrition, food design for health and wellness, nutraceuticals, and sustainability.  Grading is based on oral and written, and individual and team projects.

745 Food Biochemistry

Effects of storage and processing on food quality governed by changes in cellular milieu,structural components, cellular organization, membrane deterioration, and free radical production, plant and animal tissues used as foods. 

761 Physical Phenomena in Foods

Physical and functional properties of foods: origin and modification of surface forces; electrophysical phenomena; colloidal aggregates and dispersions; stability of emulsions and foams; adsorption phenomena; properties of food polymers in solution; interfacial charge effects; structure and formation of gels. – Credit, 3. Dr. McClements

781 Advanced Food Analysis

This course includes lectures of fundamental and application of Raman, Infrared and X-ray Fluorescence Spectroscopy in food, agricultural and environmental analysis. It also offers hands-on training of these techniques, supported by the Raman, IR and XRF core facility. – Credit, 3. -- Dr. He

790S Advanced Topics in Food Safety

This course will provide a survey of advanced topics and concepts in food safety. Specifically, this course will cover more insight into foodborne pathogen pathogenesis, specifically expanding on a number of pathogens discussed in the Food Microbiology Lecture, as well as providing further discussion of pathogens and contaminants not discussed in as much depth. The course will also contain a unit covering advanced concepts in foodborne pathogen and contaminant detection and control. Finally, this course will contain coverage of emerging issues and research in food safety, for example, topics like antimicrobial resistance and emerging foodborne pathogens.

790STA Research Methods

An orientation course for graduate students, designed for first-year graduate students who have limited research experience and is required for first-year incoming graduate students. The course aims to help the students engage in activities and discussions that are tightly aligned with the expectations of graduate students in the food science department. We will introduce campus resources, literature review, forming hypotheses, critiquing the literature and writing, peer-review, and oral presentations.

790T Sustainable Foods

In this course, we will dive into the fundamentals and advanced properties of sustainable food matrices. We will start right where food scientists come into play along the food value chain: transforming a raw material into a food product. The course will teach you about the various sustainable raw materials, the extraction processes for obtaining ingredients from these raw materials, and the subsequent properties of these ingredients, along with the potential processes as well as products that can be developed using sustainable ingredients. After the completion of the course, you’ll be able to design foods with new sustainable ingredients and be able to solve challenges associated with formulating foods with a new type of raw material.

791A Seminar

Reports and discussions on current literature in area of food science. Credit, 1.

796 - Independent Study

797V: Special Topics in Biosensors and Pathogen Detection

This is a weekly journal club that is relatively flexible in terms of specific topics related to biosensors and microbial detection. The scope of topics and articles covered will be generally broad and include different classes of microfluidic biosensors, viral detection, bacterial detection, fungal detection, toxin detection, and portable next-generation sequencing. A secondary interest of the class will involve detection in complex samples, especially with relevance to point-of-care and in-0field detection applications. The specific article content will be chosen to reflect the interests of those enrolled in the class. Prerequisites: None. Credit 1.

899 Doctoral Dissertation

Credit, 1-18.

• Format
  • Arial, 11 point or larger, 6 lines per vertical inch or fewer, 0.5 inch margin
• Specific aims (1 page)
  • Executive summary of whole project
  • Includes motivation, objectives, expected outcome
• Research proposal (6 pages, not including references)
  • Significance
  • Innovation
  • Approach
    • For each specific aim: introduction, justification, research design, expected outcomes, potential problems & alternate strategies
  • Timeline
  • Future Directions
  • References
• See The Grant Application Writer’s Workbook: National Institutes of Health Version for format details / writing style guidelines.

• Format
  • Times New Roman, 12 point, 6 lines per vertical inch or fewer, 1 inch margin

• Project Narrative (18 pages, not including references)
  • Introduction
    Include a clear statement of the long-term goal(s) and supporting objectives of the proposed project. Summarize the body of knowledge or past activities that substantiate the need for the proposed project. Describe ongoing or recently completed activities significant to the proposed project including the work of key project personnel. Include preliminary data/information pertinent to the proposed project.
  • Rationale and Significance
    Concisely present the rationale behind the proposed project. The potential long-range improvement in and sustainability of U.S. agriculture and food systems should be shown clearly. Any novel ideas or contributions that the proposed project offers should also be discussed in this section
  • Approach
    a) A description of the activities proposed and the sequence in which the activities are to be performed;
    b) Methods to be used in carrying out the proposed project, including the feasibility of the methods;
    c) Expected outcomes;
    d) Means by which results will be analyzed, assessed, or interpreted;
    e) How results or products will be used;
    f) Pitfalls that may be encountered;
    g) Limitations to proposed procedures;
    h) A full explanation of any materials, procedures, situations, or activities related to the project that may be hazardous to personnel, along with an outline or precautions to be exercised to avoid or mitigate the effects of such hazards; and
    i) A timeline for attainment of objectives and for production of deliverables that includes annual milestones with specific, measurable outcomes.

See a recent USDA NIFA RFA for details (italicized portions are reproduced from the 2013 RFA)

• Ph.D. students are encouraged to present their research at scientific conferences and meetings. Examples of meetings include Experimental Biology, PittCon, Institute of Food Technologists, American Chemical Society, American Oil Chemists’ Society, American nutrition Society, Gordon Research Conferences among many others. Deadlines for abstract submissions vary and must be sought out by the student. Students must give their advisor ample time (~1 week) to review their abstract prior to approval and submission.
• Travel to a conference is considered part of work – you must behave professionally and participate in the conference beyond your individual presentation. It is not a paid vacation.
  • Guidelines for what research can be presented (ie: published? submitted? about to be submitted?) must be agreed upon with your advisor.
• Guidelines for what type of presentation is supported must be agreed upon with your advisor. Generally, junior graduate students can present posters, but senior graduate students are encouraged to present oral presentations (except at conferences that don’t have an oral option, e.g. Gordon Research Conferences).
• Forms: Prior to travel, fill out a pre-travel authorization form at least 2 weeks in advance: https://travelregistry.umasscs.net/
• Funding: The Department of Food Science will support Ph.D. student travel for accepted abstracts in the amount of ~$300-400 per student per year. The student’s advisor is expected to fund an additional $300 toward the travel costs. Travel costs exceeding $600 are expected to be covered by the student – it is therefore recommended to be thrifty. All receipts must be submitted to Mary immediately after the trip.
• Travel Scholarships: Many national conferences offer travel grants to students who are finalists in graduate research competitions (IFT, ACS, and others). Students are encouraged to seek these out. In addition, there are limited funds by the Graduate School to support student travel. Your advisor may nominate you for one of these awards, usually $300 per award, with preference to students who are finalists in a competition, near the end of their program, and who have not yet received a Graduate School travel award.

(Period of July 1 to June 30)

NOTE: Not all advisors require an annual report.

Student:

Starting Semester:

Degree:

Committee Members:

Expected Degree Completion Date:

PhD Exam Timeline:

Oral Comprehensive Expected Date: OR Completed Date:

Dissertation Proposal Expected Date: OR Completed Date:

Dissertation Defense Expected Date:

Information to be provided by student (no more than two pages):

1. List of accomplishments (publications submitted/accepted/published, courses completed, seminars/research presentations, awards received (including being a finalist), involvement in on and off campus activities). Use the following citation format:
   
   Publications
   
   Bastarrachea, LJ, Peleg, M, McLandsborough, LA, Goddard, JM. 2013. "Inactivation kinetics of Listeria monocytogenes on polyethylene modified by antimicrobial N-halamine multilayer deposition”. Journal of Food Engineering. 117 (1): 52-58. DOI: 10.1016/j.jfoodeng.2013.02.004.
   
   Presentations
   
   Talbert, JN and Goddard, JM. “Lactase Conjugation on Magnetic Nanoparticles.” Gordon Research Conference on Biocatalysis. July 8-12, 2012. Bryant University, Smithfield, RI.
    
2. BRIEF summary of research progress (i.e. what has worked; what has not worked; what would make it work better; equipment that would help your project?)
    
3. BRIEF summary of plans for the coming year, both in terms of your research and your intended "accomplishments."

Please email the electronic document by June 30th to your advisor

FOOD SCIENCE DEPARTMENT

Herbert O. Hultin Graduate Scholarship 

• Each participant will give a 12-minute oral presentation, followed by a 3-minute Q&A session.
• Should submit abstract in advance
• The winners will receive a cash award

Guidelines for Herbert O. Hultin Scholarship Competition

F. J. Francis Graduate Scholarship

• Participants will give a 3-minute oral presentation.
• The winners will receive a cash award

Guidelines for F.J. Francis Scholarship Competition

The Micha Peleg International Travel Grant

• This award will be $1500 US dollars that should be used for reimbursement of travel expenses of an international conference (Do NOT include those held in the United States).

UMASS GRADUATE SCHOOL

Travel Grant

• Approximately $300. Ask your advisor for a nomination

Predissertation Research Grant ($250-$1000)

• These competitive grants offer early career graduate students the opportunity to evaluate the feasibility of planned dissertation research, generate pilot data, or establish the necessary networks to carry out planned dissertation research, among other activities
• October and March.

Dissertation Research Grant (up to $1000)

• This program recognizes the research and accomplishments of our outstanding graduate students and provides funds to assist recipients in completion of their dissertation.
• October and February.
• Link: https://www.umass.edu/graduate/funding/grad-school-grants-and-fellowships

Three-minute thesis competition (February)

• https://www.umass.edu/graduate/professional-development/three-minute-thesis

ACS/AGFD (AMERICAN CHEMICAL SOCIETY/AGRICULTURE & FOOD DIVISION)

Teranishi GRADUATE fellowship

• One-time fellowship award of $2,500
• Deadline February 1
• Outstanding GPA and show promise of an excellent graduate research career

Withycombe-Charalambous GRADUATE Student Symposium

• Travel expenses up to $1000
• Cash Award of $1000
• Deadline: October 31
• Link: https://www.acs.org/funding.html

IFT (INSTITUDE OF FOOD TECHNOLOGISTS)

IFT Awards

• Awards for students with outstanding academic and non-academic achievements with promising contribution to the profession
• Prize: ranging from $500 to $2,000 per recipient
• Link: https://www.ift.org/community/students/scholarships

Northeast Institute of Food Technologists (NEIFT) Graduate Scholarship (February)

• Awards for students with outstanding academic and non-academic achievements with promising contribution to the profession
• Prize: ranging from $500 to $3,000 per recipient
• Link: http://www.neift.org/

PHI TAU SIGMA

Student Achievement Scholarship （$1000; Feb. 1st)

• Exceptional scholastic achievement and dedication to Phi Tau Sigma

Founders’ Scholarship （$1000; Feb. 1st)

• Original research, carefully selected, to solve vexing problems of the food industry.

Dr. Gideon “Guy” Livingston Scholarship （$1000; Feb. 1st)

• Student's scholastic achievements and dedication to Phi Tau Sigma.

Dr. Daryl B. Lund International Scholarship （$2000; Nov. 30th)

• Supplement international travel for educational purposes.
• Link: http://phitausigma.org
• You must be a member for a year to apply for these awards. To become a Phi Tau Sigma member, please contact David Sela ([email protected])

AOCS (AMERICAN OIL CHEMISTS’S SOCIETY)

Hans Kaunitz Award

• Recognizes a student conducting research in the sciences relating to fats, oils and detergent technology. ($1000) Nov.1

Ralph H. Potts Memorial Fellowship

• Recognizes a graduate student conducting research related to the chemistry of fats and oils and their derivatives. ($2000) Nov.1

Peter and Clare G. Kalustian Award

• is awarded to a graduate student doing research towards an advanced degree. ($1000) Nov.1

Manuchehr Eijadi Award

• is awarded to a graduate student engaged in research pursuant to an advanced degree. (S1000) Nov.1

Honored Students Award

• recognizes graduate students in any area of fats and lipids. ($500 travel allowance, and complimentary lodging and registration.) Nov.1

Thomas H. Smouse Memorial Fellowship

• is awarded to a graduate student doing research in areas of interest to AOCS. ($10,000 stipend + $5,000 research and travel funds) Feb.1

Division travel grants, awards, and poster competitions:

• offers funding assistance through travel grants to attend the AOCS Annual Meeting. Nov.1
• Link: https://www.aocs.org/network-and-connect/awards-x1888#student-only-awards

OTHERS

NMPF (National Milk Producers federation) Dairy Products (April 6)

• Link: https://www.nmpf.org/nmpf-accepting-applications-for-2024-scholarship-program/

Food Safety Auditing Scholarship & Education Travel Grant (Sep, 7)

• Link: https://www.fmi.org/foundation/food-safety

GWIS: Graduate Women in Science (January, 11)

• Link: https://www.gwis.org/page/fellowship_program

Scholarship Time Schedule*:

February
Northeast Institute of Food Technologists (NEIFT) Graduate Scholarship
Feeding Tomorrow Graduate Scholarship
Student Achievement Scholarship
Founders’ Scholarship
Dr. Gideon “Guy” Livingston Scholarship
Thomas H. Smouse Memorial Fellowship
Dissertation Research Grant

March
The Micha Peleg International Travel Grant
Predissertation Research Grant

April
F. Jack Francis Graduate Scholarship
NMPF (National Milk Producers federation) Dairy Products

September

Department graduate students' competitions (time TBD)

Teranishi GRADUATE fellowship

Food Safety Auditing Scholarship & Education Travel Grant

October
Withycombe-Charalambous GRADUATE Student Symposium
Hans Kaunitz Award
Ralph H. Potts Memorial Fellowship
Peter and Clare G. Kalustian Award
Manuchehr Eijadi Award
Honored Students Award
Division travel grants, awards, and poster competitions:
Predissertation Research Grant
Dissertation Research Grant

November
Dr. Daryl B. Lund International Scholarship

*Note, some deadlines may differ each year. Check sponsor’s website for updated information.

Updated Sep. 2024