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Food Science

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 graduates of the program are perpared 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.

THESIS OPTION

Students pursuing the MS Food Science will have the option of completing a thesis as part of their studies. The thesis option is intended to familiarize a student with the techniques for guiding an entire research project and to develop a student's creativity in solving real world.

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 

CURRICULUM

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.

The MS in Food Science consists of 45 post-baccalaureate credits, is offered as a full-time program and most classes are offered in the evening. This flexible format allows professionals to move through the program quickly yet maintain employment during their studies. The program integrates the disciplines of chemistry, physics, engineering, microbiology and nutrition to study food ingredients and their physiochemical and biochemical interactions at the molecular and cellular levels.

The four pillars of food science that make up our curriculum are:

  • Food Engineering
  • Sensory Science
  • Food Safety and Food Microbiology
  • Food Chemistry

For degree requirements and course descriptions, please see the Drexel University Course Catalog.

FACULTY

Our faculty are a mix of both expert academics, researchers and highly accomplished practitioners. They represent a variety specializations ranging from safety and sanitation, sensory science, microbiology, food chemistry, nutrition and beyond. Students work closely with faculty to find the specific part of the industry that’s right for them through research projects, networking, experiential learning and right-fit co-op opportunities.

Click here to learn more about our faculty.

CO-OP

One of Drexel’s most defining characteristics is its cooperative education or co-op program. Students pursuing the MS Food Science will have the option of completing a six month co-op.

Our caring faculty and staff work closely with each student to help them realize their dream co-op placement. Some of our students have recently completed their co-op with organizations such as Monell Chemical Senses Center, Hershey Foods, Campbell’s Soup, America’s Test Kitchen, Bon Appetit Magazine, International Flavors and Fragrances and Keystone Foods Corporation . 

Click here to learn more about Drexel’s co-op.

SCHOLARSHIPS, RESEARCH AND GRADUATE ASSISTANTSHIPS

Departmental scholarships and limited research and work-study opportunities are available. There is an application process for those who are interested in research and work study. Contact hsm@drexel.edu to find out more.

CAREERS

The Master of Science in Food Science offers students numerous opportunities for hands-on, real-world careers in applied science and technology. Food science is a growing industry, both regionally and nationally, and demand for food scientists and technologists is on the rise. Potential employers include food product manufacturers, research organizations and those supplying institutional feeding, ingredients, processing equipment and packaging materials. 

Typical career paths for food science graduates include the following:

  • Food Quality Assessment and Management
  • Food Processing and Engineering
  • Food Product Research and Development
  • Marketing and Distribution
  • Technical Sales and Support

CONTACT US

Contact hsm@drexel.edu with any questions you have about the program or complete the Program Information Request Form here.

We always welcome those interested in the program to come by for a visit. Get a tour of the facilities, meet our faculty or sit in on a class! 

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