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.

Applicants to the M.Sc. programs (thesis or non-thesis) must be graduates of a university of recognized reputation and hold a B.Sc. in Food Science or a related discipline such as Chemistry, Biochemistry, or Microbiology with a minimum cumulative grade point average (CGPA) of 3.4/4.0 (second class–upper division).

English Language Scores:

TOEFL (Test of English as a Foreign Language): minimum acceptable scores are: The CBT is no longer being offered. CBT results will no longer be accepted as ETS no longer reports these results. N.B. an institutional version of the TOEFL is not acceptable. 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).

Application Deadlines: For Fall Term: Jan. 15 and for Winter Term: Aug. 31 (for thesis programs only).