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Food Science and Technology is the application of science and technology to the processing, preservation, packaging, distribution, and utilization of food and food products. The field continues its growth of the last several decades. Excellent career opportunities are available to persons holding graduate degrees.
The department offers graduate work leading to the M.S. (thesis required) and Ph.D. Programs are built around courses in food science and technolgy, supported by courses in chemistry, biochemistry, microbiology, mathematics, statistics, engineering, and biology. Areas of research which offer opportunities for graduate education include food biochemistry, food chemistry, food microbiology, packaging, food engineering, and new product and process development. The department has excellent chemistry and microbiology research laboratories and pilot plant facilities for research in food engineering and meat, poultry, fish, fruits, vegetables, and dairy processing. The Food Science and Technology Department is listed by the Institute of Food Technologists as one of 50 departments in U.S. universities offering approved undergraduate and graduate programs in food science and technology.
Individual graduate programs are planned with the advisor to prepare student for opportunities in industry, universities, and government.
All M.S. students are expected to assist with the teaching of departmental courses for a minimum of one academic semester, and Ph.D. candidates are required to assist in teaching for a minimum of two academic semesters.
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