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The Department of Animal and Food Sciences provides a 30-credit non-thesis Master of Science program in food science, featuring specializations in food safety, food analysis/chemistry, food regulations, and agricultural product processing (with focus areas in meats, food, or feeds). This terminal degree program mandates an internship component.
Additionally, the department offers a thesis-based Master of Science in Food Science for students pursuing a non-terminal option. This graduate program focuses on scientific and technological principles across the entire food production chain, from harvest to distribution. It integrates principles from physical and biological sciences, economics, marketing, and engineering into areas like product innovation, food manufacturing, packaging, microbial safety, food protection, quality management, and supply chain operations. Research areas encompass food safety, security, processing techniques, microbiology, quality assessment, and product composition. Growing consumer expectations for nutritious, convenient, and high-quality food products generate diverse career paths in the food industry, including leadership roles, R&D positions, production oversight, quality assurance, supply chain management, and marketing. The program requires completion of 24 course credits plus 6 thesis credits.