Ph.D. in Food Science
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 expected to obtain a breadth of food science knowledge by taking courses in all program areas with the majority of courses stressing one of the three areas of emphasis.
The course credit requirement is a minimum of 60 beyond the M.S. degree or 90 beyond the Bachelors degree. For students entering the doctoral program with an M.S. degree, the credit requirement for coursework is a minimum of 15 selected from the list below, and the remaining credits may be gained through Research. Entering students without all pre-requisites may be required to complete certain undergraduate courses without credit towards their degree.
The following is a partial list of Food Science graduate course offerings:
- 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
- FOS 6938 – Food Science and Technology Seminar
For more information, see the Courses and Syllabi page.