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The Cereal Science graduate program, housed within the College of Agriculture, Food Systems, and Natural Resources and managed by the Department of Plant Sciences, provides advanced studies culminating in Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees. Research opportunities focus on cereal components like proteins, carbohydrates, enzymes, and lipids, as well as applications in barley malting, brewing, wheat milling, baking, and pasta production. Additional emphasis areas include functional foods and the preservation of bioactive compounds in food systems.
For the Ph.D. program, students must complete 90 credits after earning a bachelor's degree. Those entering with a master's degree need a minimum of 60 additional credits to fulfill Ph.D. requirements.