Master of Science in Food Science
Pushing the boundaries of food development through science is at the core of Drexel University’s Master of Science in Food Science.
The program offers a dynamic, multidisciplinary education grounded in the latest research techniques and technological applications for those interested in applying science to meet an ever-growing demand for healthy, safe, and nutritious 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.
For individuals with a high aptitude for science and a passion for applying it to the development of safer, healthier, more nutritious food products, the program offers an invaluable curriculum, driven by the latest industry research, analysis, and technological applications.
Full access to Drexel’s research resources leads to a research project that students can execute as a thesis under faculty direction.
Current research in food science includes:
- Thermal and non-thermal processing of foods and their impact on food quality
- Development of encapsulation systems for food ingredients
- Food product development
- Sensory analysis of foods