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Food Science

Students study the application of biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. For the M.S., there are four areas of specialization: chemistry-biochemistry, microbiology, processing, and sensory sciences. Individually designed programs are also accepted. For the Ph.D., there are three areas of emphasis: biochemistry/chemistry, microbiology/ fermentation, and sensory sciences.

Degree(s) Available: 
Master of Science
Doctor of Philosophy