Food Science
The Master of Science (M.S.) in Food Science at Goodwin College provides students with the opportunity to comprehensively study theoretical and applied aspects of the science, technology, and engineering of foods. Food scientists learn to integrate and apply knowledge from the disciplines of chemistry, physics, engineering, microbiology, and nutrition in order to preserve, process, package, and distribute foods that are safe, nutritious, enjoyable, and affordable.
The M.S. 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
- Microbial safety of Mexican-style cheeses
- Microbial loads on foods in supermarkets
