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The Department of Agricultural, Food, and Nutritional Science provides thesis-based programs for Master of Science and Doctor of Philosophy candidates, alongside course-focused Master of Agriculture and Master of Science degree options. Graduate program requirements are detailed in the Agricultural, Food, and Nutritional Science Program Handbook. Research spans food chemistry, microbiology, physics, processing techniques, and sensory evaluation, with specialized focus on cereal applications, dairy science, food safety, functional foods, nutraceuticals, lipid applications, and prebiotic/probiotic studies. The department also explores transforming agricultural and forestry materials through chemical, thermal, mechanical, and biological processes to create bio-based products, renewable fuels, industrial chemicals, and other valuable commodities. This interdisciplinary work incorporates chemistry, enzymology, engineering, materials science, and other specialized fields.