Master of Science in Food Science

About the Program

The MS in Food Science program provides a science-based professional education that encompasses classroom theory, practical research, and application. Food science is concerned with foods, their ingredients, and their physicochemical and biochemical interactions at the molecular and cellular levels.

Graduate students in the food science program participate in the research enterprise by completing a research project or designing and executing a thesis under faculty direction. Current research in food science includes:

• Physicochemical changes during deep-fat frying
• Development of a biosensor for antioxidant capacity
• Development of reduced fat and reduced sodium products
• Descriptive sensory analysis of beverages
• Development of lexicons for flavor descriptive analysis

Opportunities

The MS in Food Science is designed for students who:

• are already working within the food industry and seeking professional advancement.
• have an undergraduate degree in a general science-related area such as biology or chemistry, and would like to change fields or move into the more specialized field of food science

The MS in Food Science offers students numerous opportunities for hands-on, real-world careers in applied science and technology. Potential employers include food product manufacturers, along with other companies providing services related to institutional feeding or supplying ingredients, processing equipment, and packaging materials. Technical and administrative positions are also available in various government agencies and with independent testing laboratories.

Food scientists are needed in the areas of:

• Food quality assessment and management
• Food processing and engineering
• Food product research and development
• Marketing and distribution
• Technical sales and support

For additional information, view the Goodwin College of Professional Studies' Master of Science in Food Science web page.