Graduate studies in food science prepare students to apply the principles of science and engineering to ensure the quantity, quality, safety, variety, and attractiveness. Graduates pursue careers in industry, academia, and governmental agencies.
FSHN faculty address a wide-variety of research areas related to food science. General areas of strength among the food science faculty include food chemistry, food microbiology, food processing, and food engineering.
Students focusing on food science will gain knowledge and skills from working with faculty members who laboratories focus on:
manipulation of storage components
food safety and toxicology
chemical stability of foods
microbiology food safety and quality
genetic and physiological manipulation of bacteria
Food science students interested in food processing and engineering can benefit from studying with faculty members researching topics including the effects of thermal processing on fats and oils, bioprocessing, state-of-the-art novel processing technologies, heat and mass transfer analysis, rheology, the use of acoustic ultrasound in processing, production systems modeling and optimization, and development of bio-based, biodegradable resins, and plastics.
Choosing a faculty advisor
Students interested in pursuing graduate studies in food science should review the list of faculty members and their research areas. Graduate student applicants must have a faculty member willing to train them and serve as their major professor before they can be accepted into the Department.