Master of Science in Food Science and Agricultural Chemistry(Thesis)

The Master of Science (M.Sc.) in Food Science and Agricultural Chemistry (Thesis) offered by the Department of Food Science & Agricultural Chemistry in the Faculty of Agricultural & Environmental Sciences is a research-intensive program that emphasizes challenging and engaging learning opportunities. The program's objective is to equip students with skills in research proposal writing, original thinking, and experimental design to either continue their studies or pursue professional opportunities.

Applicants with a strong background in food science or microbiology or chemistry/biochemistry or post-harvest processing interested in pursuing a PhD (afterwards) are encouraged to apply,
Students benefit from training in interdisciplinary areas such as food quality, food safety/food microbiology, food chemistry, food biotechnology, food packaging, functional ingredients, bimolecular spectroscopy, food processing, enzymology, nano sciences, thermal generation of aromas and toxicants, marine biochemistry, and chemical toxicant.

An eligible Bachelor's degree with a minimum 3.0 GPA out of a possible 4.0 GPA.

TOEFL (Test of English as a Foreign Language) IBT (Internet-Based Test): 86 overall, no less than 20 in each of the four component scores.
IELTS (International English Language Testing System) - A band score of 6.5 or greater (Academic module)