In-residence students selecting to focus on food science for their graduate education can pursue traditional M.S. and Ph.D. programs.
Course descriptions can be found on the University of Illinois Course Catalog.
FSHN faculty address a wide-variety of research areas related to food science, including these general focal areas of strength:
- food chemistry
- sensory science
- food microbiology
- chemical/microbial food safety
- food processing and engineering
Within the areas of food chemistry and sensory science our researchers are studying flavor chemistry, manipulation of storage components, food safety and toxicology, structure-function behavior, and chemical stability of foods.
Students interested in food microbiology may desire to study with faculty members whose research addresses genetic and physiological manipulation of bacteria, growth conditions and their effects on microbes, and fermentation.
Chemical/microbial food safety researchers look into safety, production, and preservation and relations to human health.
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.