The MS in food science will deepen your knowledge in the field, preparing you for a career in the industry or for further graduate study.

You’ll develop an in-depth understanding of food chemistry, analysis, microbiology, quality, and processing. You’ll also take high-level courses in areas such as food biochemistry, physical phenomena in foods, and pathogen detection, among other topics. Relevant courses from other departments, such as plant and soil sciences, are also available.

Graduate students in the food science program typically have an undergraduate degree in food science or a related field such as microbiology, biochemistry, chemistry, chemical engineering, nutrition, and others.

If you’re interested in a career in laboratory research or continuing to a PhD program, you can choose a standard thesis degree option. If you have a non-food science BS degree and are interested in other career paths in food science, you may qualify for the competitive, one-year, non-thesis degree option.

The Department of Food Science has a long history of training food science professionals, so you’ll be well-prepared for careers within the food industry, higher education, and government.