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 encouraged 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 minimm 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 courses without credit towards their degree.
In addition to the requirements for the M.S. degree, students must complete at least 15 additional course credits from the FSHN department, and participate in Seminar.
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
For more information, see the Courses and Syllabi page.