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 prepared 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, nutrition and culinary arts in order to preserve, process, package and distribute foods that are safe, nutritious, enjoyable and affordable.
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 problems.
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:
- Food Product Development and Innovation
- Sensory Analysis of Foods
- Food Microbiology and Safety
- Food Engineering
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- and part-time program and many 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 pillars of food science that make up our curriculum are:
- Food Engineering
- Sensory Science
- Food Safety and Food Microbiology
- Food Chemistry
- Culinary Arts
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.
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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.
While graduate level co-op is based on each individual student’s interests, 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, Wawa Inc., Ashland Inc., International Flavors and Fragrances and Keystone Foods Corporation.
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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 firstname.lastname@example.org to find out more.
THE DREXEL FOOD LAB
The Drexel Food Lab is an interdisciplinary research group housed in the Department of Culinary Arts and Food Science that aims to solve real-world problems in the areas of recipe development, product development and product ideation. Students may elect to work closely with faculty and external partners to explore issues in the areas of food scarcity, food waste, recipe and product development, in sustainability, community health and feeding those suffering from terminal illness.
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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 email@example.com 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!