Master of Science in Food Science and Technology - Food Science

Advanced studies in food science (general) provide a broader, more varied education than is possible in the other concentrations. Students who select this concentration should have some previous experience in food science and technology. Students in food science (general) are expected to take courses in food chemistry, food engineering and processing, food microbiology, nutrition, and food marketing as well as in the supporting disciplines and commodity areas in their special interests. The many active research programs in food science and technology provide excellent opportunities and facilities for research in engineering aspects of food processing, packaging, and storage, measurement of the physical properties of foods, unit operations, food rheology and texture, process engineering, dehydration, concentration, evaluation of changes in nutrient content of foods during processing and storage, protein and enzyme technology, food fabrication, product and process development, packaging, development of new ingredients, functional properties of food components, meat (animal, avian) handling and processing, and specific research on various food commodities.

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