Master of Science in Food Science

The graduate program in the Department of Food Science ranks among the best of its kind in the United States. Strong faculty research groups exist in food chemistry, food engineering, food microbiology, and health. The master's track in these areas combines an array of in-depth courses with the use of advanced research methods for studying food properties: chemical, physical, physiological, and bioactive characteristics, material properties, microbial control and safety, sensory quality, procedures for the processing, storage, and preservation of foods.

Research areas in which the department has special expertise include chemical attributes of proteins, enzymes, lipids, flavors, bioactive components, and pigments, processes for crystallizing, separating, freezing, and drying, food safety (detection, control, and mechanistic action of pathogenic microorganisms, and undesirable chemicals in food), process optimization and validation of critical processing limits. Commodity foci include dairy products, confectionery products, fruits and vegetables, muscle foods, and fermented products.

A bachelor's degree from a regionally accredited U.S. institution or a comparable degree from an international institution is required.
A minimum undergraduate grade-point average (GPA) of 3.00 on the equivalent of the last 60 semester hours (approximately two years of work) or a master's degree with a minimum cumulative GPA of 3.00 is required. Applicants from an international institution must demonstrate strong academic achievement comparable to a 3.00 for an undergraduate or master's degree.
Minimum TOEFL requirement- 92 internet (iBT), 580 paper-based test (PBT)
Minimum IELTS requirement- 7.0
Minimum IELTS Indicator requirement- 7.0