About the Program
Students gain advanced knowledge of the application of biological, chemical, physical and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. Students graduate with the qualitative and quantitative skills necessary for professional research and teaching in food science with an emphasis in biochemistry/chemistry, microbiology/fermentation and sensory sciences.
M.S. Plan II
Ph.D. Plan B
College of Agricultural and Environmental Sciences
Admissions and Fellowship Information
Continuing Student Fellowship: Jan 15, 2024