MSc in Food Science - Muscle Food Science in Stillwater United States | Oklahoma State University

The interdisciplinary Master of Science in food science program provides multiple specialization options for students. Obtaining this advanced degree creates pathways to rewarding careers in the dynamic and expanding food sector. Our graduate curriculum draws upon the specialized knowledge of faculty across various departments, enabling students to design personalized study plans aligned with their professional aspirations.

The program's objective focuses on building an exceptional research initiative that highlights chemical and biochemical approaches to processing meat from livestock, poultry, and aquatic sources, along with other food-producing animals, for enhanced-value products. We also prioritize creating innovative muscle food products to support Oklahoma's value-added agricultural enterprises.



Research focus areas:

Utilizing metabolomics to analyze meat quality variations
Investigating the causes of failed blooming in dark-cutting beef
Studying myoglobin chemistry to comprehend metmyoglobin reduction and blooming
Examining cooked color abnormalities
Exploring mitochondrial influence on beef coloration
Analyzing myoglobin and lipid oxidation interactions
Evaluating antioxidants' effects on mitochondrial performance
Developing advanced meat packaging solutions