The Department of Food Science and Technology offers graduate programs leading toward the Master of Science, and Doctor of Philosophy degrees. A variety of research specializations are available covering the chemical, physical, microbiological, and sensory properties of foods.
Areas of thesis research
Research disciplines
- Flavor chemistry
- Food chemistry/biochemistry
- Food and health
- Food microbiology/biotechnology
- Sensory science
- Sustainable food manufacturing
Special research topics
- Dairy
- Enology/brewing/distilling
- Seafood
