About the Master of Science in Food Science
The Department of Animal and Food Sciences offers a non-thesis, 30-hour Master of Science degree in Food Science with concentrations in food safety, food analysis and chemistry, food regulations, and agricultural product processing (meats, food, or feeds). An internship or approved research experience is required for this degree. The non-thesis Master of Science degree is considered a terminal degree.
The Department of Animal and Food Sciences also offers a thesis-based Master of Science in Food Science for students seeking advanced research training. This degree emphasizes the scientific and technological principles underlying pre- and post-harvest food processing and distribution. Coursework integrates the physical and biological sciences with applied principles of economics, marketing, and engineering to support product development, food processing and packaging, food microbiology and safety, food defense, food security, and quality control and assurance.
Graduate research programs address critical issues in food safety, food security, food processing, food microbiology, food quality and composition, and processing systems. Evolving consumer demand for safe, nutritious, high-quality, and convenient foods supports a wide range of career opportunities in the food and allied industries, including management, research and development, process supervision, quality control and assurance, procurement, distribution, technical sales, and merchandising. This degree requires completion of a thesis, in addition to a minimum of 24 semester credit hours of coursework and 6 thesis hours.
