Master of Science - Food Science and Technology

The graduate program in Food Science and Technology combines a strong content knowledge base for the career development in the food industry, food science research and education with expertise to conduct applied research. The curriculum comprises core and applied aspects of Food Science and Technology including Food Science, Food Chemistry, Food Microbiology, Food Safety and Regulations, Food Engineering, Food Product Development and Innovation, Food Sensory Evaluation, Food Processing, Quality Assurance and Food Plant Design and Management. The program offers exceptional value, ease of completion, and an applied research track to professional positions with competitive salaries in food industries as well as in academia. Students will fulfill the learning objectives by engaging in high impact practices including advanced research in food science technology, collaborative projects and food industrial based experience.