The Ph.D. program in food science is a multidisciplinary program consisting of Food Chemistry, Food Processing and Engineering, and Food Microbiology and Safety. Students are encouraged to get a breadth of food science by taking courses in all program areas with the majority of courses stressing one of the three areas of emphasis.
In addition to the general requirements and the course work requirements for the M.S. degree described above, students are required to meet the following credit requirements through additional coursework determined by the supervisory committee.
Suggested Courses for Food Science Ph.D. Students:
- FOS 5205 – Current Issues in Food Safety
- FOS 5225C – Principles of Food Microbiology
- FOS 5561C – Citrus Processing Technology
- FOS 5732 – Current Issues in Food Regulation
- FOS 6126C – Psychophysical Aspects of Foods
- FOS 6226C – Advanced Food Microbiology
- FOS 6315C – Advanced Food Chemistry
- FOS 6317C – Flavor Chemistry and Technology
- FOS 6428C – Advanced Food Processing
- FOS 6455C – Industrial Food Fermentations
- FOS 6646 – Proteins & Enzymes in Food Systems
- FOS 6648 – Carbohydrates in Food Systems
Note: All graduate students are required to actively participate in the graduate level seminar course FOS6938 regardless of their registration status in the course.