The department offers a graduate program leading to a Master's degree that is built around courses in food science and technology, supported by courses in chemistry, biochemistry, microbiology, mathematics, statistics, engineering, and biology.   Individual graduate programs  (2 years) are planned with the advisor to prepare students for opportunities in industry, academia, and government.

Areas of Thesis Research

  • Food and flavor chemistry
  • Food safety and microbiology
  • Food processing and packaging
  • Food engineering
  • Aquaculture
  • Education and extension
  • Enology and brewing science
  • Functional foods for health
  • Sensory evaluation

Program Coursework

The departmental course/credit requirements for the M.S. degree in Life Sciences (Food Science & Technology) include completion of at least 30 graduate credits, composed of the following: 

  • at least 6 (maximum of 10) credits of Research and Thesis (FST 5994) 
  • at least 12 credits of 5000 level courses at least 2 (maximum of 3) credits in Graduate Seminar (FST 5004) 
  • a maximum of 6 credits of 4000 level courses 
  • a maximum of 5 credits of Special Study or Independent Study

The 5000 level courses must include at least 6 credits of FST department courses. Additionally, a 5000 level biochemistry course (typically BCHM 5124) and a 5000 level statistics course (typically STAT 5605, 5606, or 5615) along with our Graduate Professionalism in Food Science course (FST 5054)are required.  And, the following 4000 level courses are required- Food Processing (FST 4405), Food Chemistry (FST 4504) and Advances in Food Microbiology (FST 5604).  Students do not need to complete these two courses if they (or an equivalent course) were part of a previous degree program.