thesis in food science and technology

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Department of Food Science

Food technology.

Barley proteins for human consumption

This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Extraction, characterization and stability of natural colorants from alfalfa and seaweed

Improving stability of colorants from green and blue biomasses

Crystallization and morphology of vegetable oils

Crystallization and morphology of vegetable oils and factors affecting these phenomena to develop green and sustainable fractionation processes for the food industry

Better bound: understanding the fate of non-covalently bounds polyphenols during human digestion

Better bound!

Nutritional value and functional properties of Faba beans

Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties 

Diglyceride removal in vegetable oil

Investigation of process conditions and efficiencies for adsorption and enzymatic hydrolysis of diglycerides in vegetable oils

Technological improvement of dietary pea starch

Future-proofing dietary pea starch

Development of Serum-free media for cultivated meat

Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

Plant based drinks: Processing parameters in a lab-scale study

Assessment of processing parameters of influence on plant-based drinks quality

Extraction and Purification of RuBisCO for Future Food Applications

Interested in sustainable protein, processing, and functional properties? This is the project for you

The significance of the MAPK and AMPK signalling pathways on satellite cell differentiation

How can we control cell growth for cultured meat?

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

Extraction and characterization of pea protein

Processing future food materials

For a more sustainable food industry, better processing approaches are needed

Production of cultured meat

Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?

Cultivated meat in bioreactors

Take cultivated meat from lab scale to bioreactors

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Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

Department of food science and technology: dissertations, theses, and student research.

Utilization of Probiotics to Compete with Clostridioides difficile for Nutrient-Niches in a Variety of in vitro Contexts , April Elizabeth Johnson

The Effect of Fat Content on the Inactivation and Recovery of Listeria spp. in Ready-To-Eat Foods After High Pressure Processing , Yhuliana Kattalina Niño Fuerte

Microbial Transfer and Cross-Contamination in Milling Facilities and Pathogen Survival In Milled Products and Baking Mixes , Aryany Leticia Peña-Gomez

Development and Validation of Aronia melanocarpa Berry Recipes for Home Canning: Integrating Thermal Lethality Studies, Microbiological Safety, and Antioxidant Analysis , Juan Diego Villegas Posada

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

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Master of Science with Thesis Option in Food Science and Technology

Master of Science Degree with Thesis Option consists of original research that contributes to new knowledge. It is designed to prepare students for careers in research. Students go on to doctoral degree programs or hired as scientists, technologists, and development positions in industry, laboratories and government agency.

Annual Progress Report and Supervisory Committee Meeting – complete at least once a year Annual Progress Report (Word) At least two weeks before their supervisory committee meeting, students need to email the completed Student Progress Report form to their supervisory committee members and FDST Graduate Coordinator. It is your responsibility to call meetings with your committee. Supervisory Committee – complete by end of 2nd semester M.S. Supervisory Committee Departmental Form (Word) Requirements

• Minimum of three committee members
• Faculty advisor from the Department of Food Science and Technology serves as chair
• At least two must be Food Science and Technology faculty. The third member may be from Food Science and Technology or another department.
• If pursuing a minor: required to have a graduate faculty member from the minor program on their Supervisory Committee

Memorandum of Courses – complete by end of 2nd semester or before completion of 15 credit hours Memorandum of Course OGS Form (Word)

Plan of Study Calculation Spreadsheet (Excel)  Minimum of 30 semester credit hours

• At least one-half (15 hours), including thesis credits, must be in Food Science and Technology (FDST)
• Minimum of 8 credit hours must be 800 or 900 level without 400-level counterparts (excludes FDST 899)
• 6-10 hours of FDST 899 Master Thesis credit hours
• Minimum of 1 credit hour of FDST 896-002 Teaching Assistant
• Minimum of 1 credit hour of FDST 951 Seminar
• Minimum of 1 credit hour of FDST 952 Professional Communication

Research Proposal Defense – complete by the end of 3rd semester or before completion of 20 credit hours Proposal Defense Evaluation Form (PDF)

Proposal Defense Summary Form (PDF) Written Research Proposal Requirements

• Written format as a grant proposal for USDA, NIH, or NSF - Proposal length is recommended to be 6 to 7 pages
• Sections of a grant proposal can be included, but not limited to: Project Summary or Abstract, Project Narrative or Description, Bibliography and References

Oral Research Proposal Defense Requirements

• 20-minute seminar presentation with Supervisory Committee members
• Followed by oral examination by the Supervisor Committee

Final Semester and Graduation Please follow the Office of Graduate Studies (OGS) Steps to Completion in order to meet OGS deadlines and complete the necessary forms.  Applying for Graduation Graduation Application   Thesis and Final Oral Defense Final Examination Report OGS Form   Written Requirements Office of Graduate Studies Written Format Guidelines Oral Defense

45-minute public seminar presentation with 10 minutes for questions, open to faculty, graduate students, and guests; followed by oral examination by the Supervisor Committee (please allow 2 hours) Last Day and Departure Checklist   Departure and Offboarding Checklist (Word)  Submit a departure checklist before you leave UNL to Julie McManamey, FDST Graduate Program Coordinator. Your last day for FIC building access is commencement day. If you are on a graduate assistantship, your last workday is commencement day.

Texas A&M University Catalogs

Master of science in food science and technology.

The Master of Science (MS) degree in Food Science and Technology is designed to provide students with advanced scientific and analytical skills in broad areas of food science essential to be a successful professional in the field. The degree prepares students for advanced careers in the private sector (including new food product design and development), public policy and regulatory agencies, non-government organizations, as well as preparing them to pursue opportunities in independent research leading to a doctoral degree.

The Food Science and Technology MS provides students with a strong knowledge base in fundamental and applied aspects of food science through appropriate coursework and independent cutting-edge research that addresses current and emerging societal needs in the field. Students may pursue fundamental and/or translational (i.e. applied) research in the areas of food chemistry, food processing, food microbiology and safety including probiotic microbiology, engineering and rheology, food packaging, ingredients technology, meat or poultry science, cereals science and processing, plant bioactives, sensory analysis, etc. A process of research or study will be outlined by the student with guidance from the student’s graduate advisory committee membership.

Steps to Fulfill a Masters Program

Program Requirements

• Student's Advisory Committee

Degree Plan

• Credit Requirements

Transfer of Credit

Limitations on the use of transfer, extension and certain other courses, thesis proposal, final examination/thesis defense, final examination grading, student’s advisory committee.

After receiving admission to graduate studies and enrolling for coursework, the student will consult with the head of his or her major or administrative department (or intercollegiate faculty, if applicable) concerning appointment of the chair of his or her advisory committee. The student’s advisory committee for the MS degree will consist of no fewer than three members of the graduate faculty, representative of the student’s fields of study and research. The chair or the co-chair of the advisory committee must be from the student’s major department (or intercollegiate faculty, if applicable), and at least one or more of the members must have an appointment to a department other than the student’s major department. The outside member for students in an interdisciplinary program must have an appointment to a department different from the chair of the student’s committee.

The chair, in consultation with the student, will select the remainder of the advisory committee. The student will interview each prospective committee member to determine whether he or she is willing to serve. Only graduate faculty members located on Texas A&M University campuses may serve as chair of a student’s advisory committee. Other graduate faculty members located off campus may serve as a member or co-chair (but not chair) with a member as the chair. The chair of the committee, who usually has immediate supervision of the student’s research and thesis, has the responsibility for calling required meetings of the committee and for calling meetings at any other time considered desirable.

If the chair of a student’s advisory committee voluntarily leaves the University and the student is near completion of the degree and wants the chair to continue to serve in this role, the student is responsible for securing a current member of the University Graduate Faculty, from the student’s academic program and located near the Texas A&M University campus site, to serve as the co-chair of the committee. The Department Head or Chair of Intercollegiate faculty may request in writing to the Associate Provost and Dean of the Graduate and Professional School that a faculty member who is on an approved leave of absence or has voluntarily separated from the university, be allowed to continue to serve in the role of chair of a student’s advisory committee without a co-chair for us to one year. The students should be near completion of the degree. Extensions beyond the one year period can be granted with additional approval of the Dean.

If the chair of the student’s advisory committee is unavailable for an extended time in any academic period during which the student is involved in activities relating to an internship, thesis or professional paper, and is registered for courses such as 684, 691, 692 or 693, the student may request, in writing, that the department head appoint an alternate advisory committee chair during the interim period.

The duties of the committee include responsibility for the proposed degree plan, the research proposal, the thesis and the final examination. In addition, the committee as a group and as individual members are responsible for advising the student on academic matters, and, in the case of academic deficiency, initiating recommendations to the Graduate and Professional School.

The committee members’ approval on the degree plan indicate their willingness to accept the responsibility for guiding and directing the entire academic program of the student and for initiating all academic actions concerning the student. Although individual committee members may be replaced by petition for valid reasons, a committee cannot resign  en masse.

The student’s advisory committee, in consultation with the student, will develop the proposed degree plan. The degree plan must be completed and filed with the Graduate and Professional School prior to the deadline imposed by the student’s college or interdisciplinary degree program, if applicable, and no later than 90 days prior to the date of the final oral examination or thesis defense.

A student should submit the degree plan using the online  Document Processing Submission System .

A student submitting a proposed degree plan for a Master of Science degree should designate on the official degree plan the appropriate program option.

Additional coursework may be added to the approved degree plan by petition if it is deemed necessary by the advisory committee to correct deficiencies in the student’s academic preparation. No changes can be made to the degree plan once the student’s Request for Final Examination or Request for Final Examination Exemption is approved by the Graduate and Professional School.

Credit Requirement

A minimum of 32 semester credit hours of approved courses and research is required for the thesis option Master of Science degree.

Ordinarily the student will devote the major portion of their time to work in one or two closely related fields. Other work will be in supporting fields of interest.

A student who has earned 12 hours of graduate credit in residence at Texas A&M University may be authorized to transfer courses in excess of the limits prescribed below upon the advice of the advisory committee and with the approval of the Graduate and Professional School. Courses taken in residence at an accredited U.S. institution or approved international institution with a final grade of B or greater may be considered for transfer credit if, at the time the courses were completed, the courses would be accepted for credit toward a similar degree for a student in degree-seeking status at the host institution. Otherwise, the limitations stated in the following section apply. Coursework in which no formal grades are given or in which grades other than letter grades (A or B) are earned (for example, CR, P, S, U, H, etc.) is not accepted for transfer credit. Courses appearing on the degree plan with grades of D, F or U may not be absolved by transfer work. Credit for thesis research or the equivalent is not transferable. Credit for coursework submitted for transfer from any college or university must be shown in semester credit hours or equated to semester credit hours. An official transcript from the university at which the transfer coursework was taken must be sent directly to the Office of Admissions.

Courses used toward a degree at another institution may not be applied for graduate credit. If the course to be transferred was taken prior to the conferral of a degree at the transfer institution, a letter from the registrar at that institution stating that the course was not applied for credit toward the degree must be submitted to the Graduate and Professional School.

Grades for courses completed at other institutions are not included in computing the GPA.

Some departments may have more restrictive requirements for transfer work. If otherwise acceptable, certain courses may be used toward meeting credit-hour requirements for the master’s degree under the following limitations.

• Graduate and/or upper-level undergraduate courses taken in residence at an accredited U.S. institution, or approved international institution with a final grade of B or greater will be considered for transfer credit if, at the time the courses were completed, the student was in degree-seeking status at Texas A&M University, or the student was in degree-seeking status at the institution at which the courses were taken; and if the courses would be accepted for credit toward a similar degree for a student in degree-seeking status at the host institution.
• Courses previously used for another degree are not acceptable for degree plan credit.
• The maximum number of credit hours taken in post-baccalaureate non-degree (G6) classification at Texas A&M University which may be considered for application to the degree plan is 12.

A zero credit 684 or 685 course is only allowed for non-thesis option master's students. A zero credit 681 course can be used for either thesis or non-thesis option master’s students. Other courses, including 691 (Research) hours, are not eligible for zero credit.

• Not more than 8 hours in the combination of 691 (research), 684 (Professional Internship), or SOPH 680  may be used. Under normal circumstances, non-thesis masters students may not use 691 hours on their degree plan. However, for non-thesis masters students who are using 691 hours on the degree plan, see the Non-Thesis Option section on the Program Requirements page in the graduate catalog for the degree they are pursuing.
• Not more than 8 hours of 685 (Directed Studies) may be used.
• Not more than 3 hours of 690 (Theory of Research) may be used.
• Not more than 3 hours of 695 (Frontiers in Research) may be used.
• A maximum of 2 hours of 681 (Seminar).
• A maximum of 9 hours of advanced undergraduate courses (300- or 400-level).
• For graduate courses of three weeks’ duration or less, taken at other institutions, up to 1 hour of credit may be obtained for each five-day week of coursework. Each week of coursework must include at least 15 contact hours.
• Continuing education courses may not be used for graduate credit.
• Extension courses are not acceptable for credit.

For non-distance degree programs, no more than 50 percent of the non-research coursework required for the program may be completed through distance education courses.

To receive a graduate degree from Texas A&M University, students must earn one-third or more of the credits through the institution’s own direct instruction. This limitation also applies to joint degree programs. 

Exceptions will be permitted only in unusual cases and when petitioned by the student’s advisory committee and approved by the Graduate and Professional School.

Thesis Option

An acceptable thesis is required for the Master of Science degree for a student who selects the thesis option program. The finished work must reflect a comprehensive understanding of the pertinent literature and express in clear English, the problem(s) for student, the method, significance, and results of the student’s original research. Thesis formatting must be acceptable to the Graduate and Professional School as outlined in the Guidelines for Theses, Dissertations, and Records of Study.

After successful defense (or exemption) and approval by the student’s advisory committee and the head of the student’s major department (or chair of intercollegiate faculty, if appropriate), the student must submit the thesis in electronic format as a single PDF file to https://etd.tamu.edu/ . Additionally, a thesis approval form with original signatures must be received by the Graduate and Professional School through the Academic Requirements Completion System (ARCS). Both the PDF file and the completed approval form must be received by the deadline.

Deadline dates for submitting the thesis are announced each semester or summer term in the “Graduate and Professional School Calendar” (see Time Limit statement). These dates also can be accessed via the  Graduate and Professional School website .

Each student who submits a manuscript for review is assessed a one-time thesis/dissertation processing fee through Student Business Services. This processing fee is for the thesis/dissertation services provided. After commencement, theses and dissertations are digitally stored and made available through the Texas A&M Libraries.

A thesis that is deemed unacceptable by the Graduate and Professional School because of excessive corrections will be returned to the student’s department head (or chair of the intercollegiate faculty, if applicable) . The manuscript must be resubmitted as a new document, and the entire review process must begin again. All original submittal deadlines must be met during the resubmittal process to graduate.

For the thesis option Master of Science degree, the student must prepare a thesis proposal for approval by the advisory committee and the head of the major department or chair of the interdisciplinary faculty, if applicable. This proposal must be submitted to the Graduate and Professional School at least 20 working days prior to the submission of the request for the final examination.

Compliance issues must be addressed if a graduate student is performing research involving human subjects, animals, infectious biohazards and recombinant DNA. A student involved in these types of research should check with the Office of Research Compliance and Biosafety at (979) 458-1467 to address questions about all research compliance responsibilities. Additional information can also be obtained on the  Office of Research Compliance and Biosafety  website.

A student must pass a final examination by dates announced each semester or summer term in the Graduate and Professional School Calendar .  To be eligible to take the final examination, a student’s GPA must be at least 3.000 for courses on the degree plan and for all courses completed at Texas A&M which are eligible to be applied to a graduate degree, and there must be no unabsolved grades of D, F or U for any course listed on the degree plan. To absolve a deficient grade, the student must repeat the course at Texas A&M University and achieve a grade of C or better. All coursework on the degree plan must have been completed with the exception of those hours for which the student is registered. For thesis-option students, an approved thesis proposal must be on file in the Graduate and Professional School according to published deadlines prior to the final examination or submission of the request for exemption from the final examination.

A request to schedule the final examination must be submitted to the Graduate and Professional School via ARCS a minimum of 10 working days in advance of the scheduled date for the examination. The Graduate and Professional School will be notified via ARCS of any cancellations. A student may be given only one opportunity to repeat the final examination for the master’s degree and that must be within a time period that does not extend beyond the end of the next regular semester (Summer terms are excluded).

For thesis option students, the final examination covers the thesis and all work taken on the degree plan and at the option of the committee may be written or oral or both. The final examination may not be administered before the thesis is available to all members of the student’s advisory committee in substantially final form, and all members have had adequate time to review the document. The examination is conducted by the student’s advisory committee as finally constituted. A thesis option student must be registered at the University in the semester or summer term in which the final examination is taken. Persons other than members of the graduate faculty may, with mutual consent of the candidate and the major professor, attend final examinations for advanced degrees. Upon completion of the questioning of the candidate, all visitors must excuse themselves from the proceedings. A positive vote by all members of the graduate committee with at most one dissension is required to pass a student on his or her exam. A department, or interdisciplinary degree program, may have a stricter requirement provided there is consistency within all degree programs within a department or interdisciplinary degree program.

The student’s advisory committee will conduct this examination. The student’s department will promptly report the results of the Final Examination to the Graduate and Professional School via the Academic Requirements Completion System (ARCS) within 10 working days of completion of the final examination. If an approved committee member substitution (one only) has been made, their approval must be submitted to the Graduate and Professional School via ARCS.

If the program requires the advisory committee to include at least one external member – with an appointment to a department other than the student’s major department – and the substitution is for the sole external member of the advisory committee, then the substitute must also be external to the student’s major department. In extenuating circumstances, with approval of the Graduate and Professional School, an exception to this requirement may be granted.

A thesis option candidate may petition to be exempt from the final examination provided the degree plan GPA is 3.500 or greater and he/she has the approval of the advisory committee, the head of the student’s major department, or intercollegiate chair, if appropriate, and the Graduate and Professional School. It is required that the petition for exemption be submitted the same semester the student intends to submit the thesis.

Additional Requirements

Continuous registration, foreign languages, application for degree.

In partial fulfillment of the residence requirement for the degree of Master of Science, the student must complete 9 resident credit hours during one regular semester or one 10-week summer semester in resident study at Texas A&M University. A minimum of 1 credit hour must be in a non-distance education delivery mode. Semesters during which the student is enrolled in all distance education coursework will not count toward fulfillment of the residence requirement. Upon recommendation of the student’s advisory committee, department head or Chair of the Interdisciplinary Program, if appropriate, and with approval of the Graduate and Professional School, a student may be granted exemption from this requirement. Such a petition, however, must be approved prior to the student’s registration for the final 9 credit hours of required coursework.

Students who are employed full-time while completing their degree may fulfill total residence requirements by completion of less-than-full time course loads each semester. In order to be considered for this, students are required to submit a Petition for Waivers and Exceptions along with verification of their employment to the Graduate and Professional School.

See  Residence Requirements .

A student in the thesis option of the Master of Science program who has completed all coursework on his/her degree plan other than 691 (Research) is required to be in continuous registration until all requirements for the degree have been completed.

See  Continuous Registration Requirements .

All degree requirements must be completed within a period of seven consecutive years for the degree to be granted. A course will be considered valid until seven years after the end of the semester in which it is taken. Graduate credit for coursework which is more than seven calendar years old at the time of the final examination (oral or written) may not be used to satisfy degree requirements.

A student who has chosen the thesis option must have the final corrected copies of the thesis cleared by the Graduate and Professional School within one year of the semester in which the final exam is taken, or a final exam exemption petition was approved. Exams taken in between terms will expire at the end of the term that ended prior to the exam. For example, a final exam taken and passed during the Fall 2022 semester will expire at the end of the Fall 2023 semester. A final exam taken in the time between the Summer and Fall 2022 semesters will expire at the end of the Summer 2023 semester.

No specific language requirement exists for the Master of Science degree.

For information on applying for your degree, please visit the  Graduation  section.

College of Human Sciences

College of agriculture and life sciences, food science and technology.

• Graduate Students >
• Graduate Programs >

Food science and technology program offers these degrees:

• Master of Science
• Doctor of Philosophy and Technology
• Graduate minor
• Graduate work in meat science is offered as a co-major in Animal Science and Food Science and Technology

Learning Outcomes

• Apply scientific thinking in the analysis, synthesis and evaluation of knowledge within the discipline of food science, nutritional sciences or dietetics.
• Apply ethical reasoning within the discipline of food science, nutritional sciences or dietetics.
• Effectively communicate discipline-specific information in written and oral forms to scientific audiences.
• Effectively interact within scientific teams.

Outcomes Assessment

• Satisfactory completion of degree course requirements with a minimum cumulative GPA ≥ 3.0, including a grade of B- or better for courses within the major.
• Satisfactory seminar attendance
• Student-developed POSC assigned to ensure satisfactory program of study
• Successful defense of original thesis research to POSC
• For Ph.D. students, satisfactory completion of written and oral preliminary examination
• Professional presentation of thesis research as a departmental seminar
• Preparation of a manuscript for submission to a peer-reviewed journal
• Formal evaluation of teaching efforts
• Annual review of student progress by a committee of faculty
• Secure professional-level position in a relevant area such as academia, industry, government, or health care

Prerequisite

Undergraduate preparation should include emphasis in chemistry and biology, food science, nutritional science, or dietetics.

General Requirements

• Students must choose a thesis or non-thesis option for the M.S. degree.
• There are specific minimum coursework requirements for each degree and option.
• Your Program of Study (POS) Committee may determine you need additional coursework.
• Each student is required to consult with his or her major professor every term prior to registration for course work.
• Coursework for the degree program requires approval of the POS committee, the Food Science and Technology director of graduate education (DOGE), and the ISU Graduate College, as filed with the program of study (POS) plan.

Program of Study (POS) Committee

The Program of Study Committee is chosen by the graduate student and the major professor and is approved by the director of graduate education (DOGE). This committee directs the course of the student’s degree program.

Master’s Thesis Option POS Committee

• The thesis option master’s POS committee consists of at least three members, all of whom must be members of the graduate faculty.
• Two members must be from the major or program, including the major professor.
• The committee must include members from different majors or different departments so as to ensure diversity of perspectives.
• One member of the committee must be from outside of the Department of Food Science and Human Nutrition (FSHN) to provide perspective and to serve as an advocate, if necessary, for the masters student.

A term member of the graduate faculty may participate in the direction of a student’s masters research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for the direction of a program of study.

Doctoral POS Committee

• The POS Committee for the Food Science and Technology doctoral program consists of at least five members of the graduate faculty.
• At least three members must be from within food science and technology and must include the major professor.
• One member of the committee must be from outside of the FSHN department to provide perspective and serves as an advocate, if necessary, for the doctoral student.

A term member of the graduate faculty may participate in the direction of a student’s dissertation research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for direction of the dissertation.

Minor in Food Science and Technology

Food science and technology graduate minor curriculum.

• 9 to 15 credits required
• 9 credits of graduate level food science course work as approved by the POSC, with a maximum of 3 credits at the 400 level.
• In addition, students without a background in food chemistry, food engineering/processing, and/or food microbiology are required to take FSHN 511 and two 600-level courses in two different competency areas.

Related Minors

Students pursuing a doctorate in food science and technology may choose minors from other fields including anthropology, chemistry, biochemistry, economics, education, journalism, microbiology, psychology, physiology, sociology, statistics, toxicology, or other related fields.

Need More Information?

Brenda emery.

2312 Food Sciences Building 536 Farm House Lane Ames, IA 50011-1054

515-294-6442

[email protected]

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Dissertations / Theses on the topic 'Food Science and Technology'

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Horrocks, Sally Margaret. "Consuming science : science, technology and food in Britain, 1870-1939." Thesis, University of Manchester, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.492324.

Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

Wright, Jeremy J. "Magnetic resonance imaging applications in food science." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319882.

Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.

Walker, Anne. "The transfer of technology." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/308/.

Zhou, Shuting. "Casein-phenolic interactions in food." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103772.

Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

Yu, Liang. "Extrusion processing of protein rich food formulations." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383.

Xu, Yifan. "Ultrasonic Sealing of Aluminum Foil Based Laminate Food Packaging Materials." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1363860721.

Yeh, Po-Wei. "The application of supercritical CO2 technology on modifying beta-lactoglobulin inbuttermilk to reduce its antigenicity." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1564670043653261.

Kulshreshtha, Manoj Kumar. "Modelling and control of a twin screw food extruder." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302937.

Junious, Britteny Y. "Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/73044.

Kin, Sovann. "INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/.

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

Baker, Steven R. "Maximizing the use of food emulsifiers." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4197.

Fisher, Jonathan J. "Food scientist’s guide to dietary fiber." Kansas State University, 2009. http://hdl.handle.net/2097/1454.

Radhakrishnan, Vijayakumar. "THE EFFECT OF HAND CATCHING AND MACHINE CATCHING METHODS ON BROILER BREAST MEAT QUALITY." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04162007-104024/.

Putsakum, Monticha. "THE RELATIONSHIP OF DIET, STRESS, INTESTINAL NITRIC OXIDE PRODUCTION, AND INTESTINAL MICROFLORA IN CHICKENS." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-05222007-231811/.

wilbourn, jonathan ashley. "UTILIZATION OF DEIONIZED WATER AND NON-MEAT ADJUNCTS TO COMBAT QUALITY ISSUES IN BONELESS CURED HAM ASSOCIATED WITH USING PALE RAW MATERIAL." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06292006-132100/.

Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

Chen, Wei-Chun. "EFFECTIVENESS OF POSTHARVEST SANITATION TREATMENTS ON MICROBIAL LOAD OF BLUEBERRIES." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10172008-084244/.

McGillivray, John Michael. "MEASURES OF OXIDATION OF SOYBEAN AND CATFISH OILS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11072006-195215/.

Holland, Brenda J. "Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System." Thesis, Capella University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3718633.

There was low participation (40%) by cattle producers in the United States’ voluntary traceability system known as the National Animal Identification System (NAIS). A mandatory traceability system was implemented by the United States Department of Agriculture on March 11, 2013. Any cattle that are moved between states must be identified. Participation in the new system needs to be at least 70% to be considered successful. Beef cattle producers may have privacy and trust issues that would be factors affecting participation in a traceability system. Surveys were sent to 2,000 subscribers of BEEF Magazine. Out of the 361 responses, there were 196 usable surveys. Drawing upon the theories of economics and compliance, research was conducted to determine if participation rates in a traceability system were affected by the entity that managed the system, either Government, Private Industry, or Private Non-Industry entity; the data that the system gathered, i.e., marketing claims; and the incentives received from the traceability system. The current research indicated that participation rates will increase if a private industry maintains the data. Antibiotic-free was the marketing claim of the data that the system gathered that influenced participation, and participation decreased with this marketing claim. Lastly the incentives or benefits received from the traceability will positively affect participation rates. Any government entity or organization wishing to implement a traceability system, could use these findings to increase participation in their traceability system.

Larsson, Malin, and Julia Duong. "Food Waste, Date Labelling and Technology : A Survey Study." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209830.

Erwee, Anton. "Development of technology for the production of stable high moisture dried fruit." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53365.

Frohlich, Xaq Zachary. "Accounting for taste : regulating food labeling in the "affluent society," 1945-1995." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/66037.

Lam, Senator Henry. "An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening : thesis submitted in fulfilment of the requirements for the degree of Master of Science (Honours) in Food Science and Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, Hawkesbury, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030813.102144/index.html.

Kakani, Grihalakshmi. "Interventions for ensuring food safety in mangoes during phytosanitary treatments." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1119.

Xiang, Bob. "Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32611.

Tolley, Rebecca. "Review of Christmas Food and Feasting: A History." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etsu-works/5697.

Hamilton, Shane 1976. "Trucking country : food politics and the transformation of rural life in Postwar America." Thesis, Massachusetts Institute of Technology, 2005. http://hdl.handle.net/1721.1/39178.

Ma, Sihui. "Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education." Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/100997.

Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.

Koren, David W. "Production of fructose and ethanol by selective fermentation of glucose-fructose mixtures." Thesis, University of Ottawa (Canada), 1991. http://hdl.handle.net/10393/7944.

Gagné, Isabelle. "Enhanced high-fructose syrup production by an hybrid fermentation/pervaporation system using a silicone rubber hollow fiber membrane module." Thesis, University of Ottawa (Canada), 2001. http://hdl.handle.net/10393/9361.

Lacki, Karol M. "A novel method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungus Trametes versicolor." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ28353.pdf.

Clements, Megan Alexander. "Almond Seed Coat, Surface Area, and Kinetics of Removal via Blanching." Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565492.

This research aims to provide a more complete understanding of almond seed coats, including microscopic development and structure, the relationship of measurable properties to surface area, and the kinetics of seed coat separation from the underlying almond kernel in response to a range of temperatures.

Immature almond samples of Nonpareil and Padre varieties were microscopically examined in the 16th-20th weeks after flowering (13 through 7 weeks prior to commercial harvest). The highly vacuolate and thin-walled diploid maternal tissues and triploid support tissue that sustain the embryo during development begin to rupture and compress down above a base monolayer of distinctly intact cells to form the mature seed coat. Over the course of blanching, no substantial swelling or dissolution of microscopic tissue layers was visible, however the junction between the base layer of the seed coat and the underlying almond cotyledon moved apart until they were no longer in contact with one another.

Surface areas of Nonpareil, Monterey, and Butte-Padre almonds were measured by manually peeling rehydrated nuts and analyzing images of their seed coats. Ninety-five percent of the 1,545 almonds measured in this study had surface areas between 515.96 mm 2 -942.24 mm 2 . Surprisingly, individual dimensions (length, width, and thickness) did not increase with increasing surface area, nor they did scale in proportion to one other. An empirical model was created to predict surface area (r 2 =0.74), which depends on the almond variety, as well as length, width, and mass after rehydration.

The progression of blanching was examined by quantifying the degree of seed coat separation at dozens of intermediate time-points during the blanching process, using this empirical model. Experimental temperatures were 70°C, 80°C, 90°C, and 100°C; at each temperature, seed coat separation occurred in a sigmoidal logarithmic fashion. Rates of blanching were calculated using non-linear two-parametric regression. Rates of blanching at 100°C and 90°C were not significantly different, however, blanching rates decreased semi-logarithmically with decreasing blanching temperature between 70°C and 90°C. D-values representing 90% seed coat separation were calculated as 30 seconds at 100°C, 35 seconds at 90°C, 120 seconds at 80°C, and 443 seconds at 70°C. From these, a z value for decimal reduction times between 70°C and 90°C was calculated at 18.48C degrees.

The novel empirical model for surface area could be used to improve the accuracy of mass transfer and energetic transfer calculations in almond processing. Quantifying the rate of seed coat separation could be used to explore any aspect of almond physiology dependent on or resultant from seed coat integrity, such as germination, rehydration kinetics, processing damage, or blanching efficacy. It could also potentially be used to compare the relative blanching propensity of different almond varieties, as well as evaluating the impact on skin separation of various growing, harvesting, and processing conditions. D- and z values characterizing the almond blanching process may be useful in optimizing almond processing conditions to reduce the chances of accidental seed coat separation, or to more efficiently achieve it.

Nemes, Simona. "Microwave-assisted extraction (MAE) of Secoisolariciresinol Diglucoside (SDG) from flaxseed." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18679.

Li, Yue. "Analysis of acidity in oil-based matrices by infrared spectroscopy." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86906.

Gomaa, Ahmed. "An investigation of effects of microwave treatment on the structure, enzymatic hydrolysis and nutraceutical properties of ß-lactoglobulin." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97061.

Pakpour, Sepideh. "Detection of antibiotic resistance in swine production." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97152.

Murugesan, Ramesh. "Enhancement of antioxidant content of Elderberry («sambucus nigra») fruit by pulsed ultraviolet light followed by spray drying of Elderberry juice." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97250.

Rajalakshmi, Sivaramakrishnan SatyanarayanDev. "Microwave pasteurization of shell eggs-a comprehensive study." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=95086.

Anekella, Kartheek. "Microencapsulation of probiotics (Lactobacillus acidophilus and Lactobacillus rhamnosus) in raspberry powder by spray drying: optimization and storage stability studies." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106612.

Singh, Ajaypal. "Evaluation of high pressure processing for improving quality and functionality of egg products." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110635.

Rattan, Navneet. "Heating behavior and quality changes in canned potatoes subjected to agitation processing." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110754.

Lingegowdaru, Jagadeesh. "Effect of UV-C hormesis on quality attributes of tomatoes during post treatment handling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18285.

Muthukumaran, Arun. "Foam-mat freeze drying of egg white and mathematical modeling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18301.

Gunenc, Aynur. "Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18708.

Yu, Li Juan. "Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66663.

Master of Food Technology

I have always been passionate about teaching food science, especially when the focus is sensory analysis.

Koushik Adhikari, Ph.D.

Application Deadlines

News & events, testimonials, contact information, request information.

Offered online through the  College of Agricultural and Environmental Sciences , the University of Georgia’s online Master of Food Technology will teach you how to maximize in-line processing efficiencies, improve food product quality and safety and implement good manufacturing practices in line with current regulations, food safety, and HAACP practices.

This fully online, non-thesis master’s provides working professionals the opportunity to learn from food industry experts and top food science and technology researchers. The Master of Food Technology degree offers the opportunity for instruction in core areas of food technology, such as processing, packaging, microbiology, fermentation, chemistry, ingredients, product development, and food regulation. In addition, the degree offers current and up-to-date information on emerging trends, new regulations, and potential innovations. You will learn identification and prevention of product failure, an understanding of the consumer mind and consumer needs, innovation in process optimization for consistent quality and safety, new product formulations to improve human health, and fermentation technology used in the beverage industry.

Whether your bachelor’s degree is in food science, chemistry, biology, nutrition, chemical engineering, environmental sciences, or other science-related fields, the Master of Food Technology will prepare you for a rewarding career in the food industry. Program graduates accept jobs such as Research & Development Director/Innovation, Manager of Quality Assurance, Quality Assurance Auditor, Executive R&D Chef, Senior Process Engineer, Manager of Ingredients, and Manager of Sales.

Accreditations

The University of Georgia is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award baccalaureate, master’s, specialist, and doctoral degrees. The University of Georgia also may offer credentials such as certificates and diplomas at approved degree levels. Questions about the accreditation of the University of Georgia may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website ( www.sacscoc.org ).

Credit and Transfer

Total Hours Required to Earn Degree:  33 (credit hours)

Maximum Hours Transferable into Program:  6

Master of Food Technology Degree Program Admission Requirements

Students applying to The University of Georgia must be accepted by the  Graduate School . Persons holding a bachelor’s degree from any institution accredited by the proper regional accrediting association are eligible to apply for admission to the Graduate School.

Two years of work experience in the food industry or food-related occupation in the public sector is recommended for admission to this graduate program.

Master of Food Technology Application Checklist

• Application  – Submit the  Graduate School Admissions  online.  Application fee: $75 Domestic/$100 International.
• Select Campus  – Online 
• Select Intended Program  – MFT, Food Technology (Food Science and Technology) [MFT_FTEC_ONL]
• Résumé or curriculum vita  – Submit online to the Graduate School.
• Statement of Purpose  – Submit a one-two page statement of purpose online to the Graduate School. The statement of intent should clarify the candidate’s relevant background, interests, and goals in relation to the program.
• Transcripts  – Submit unofficial transcripts from all institutions attended as part of the online application. Send official transcripts after you are offered admission.
• Letters of Recommendation  – Submit three letters of recommendation online to graduate school. Letters should be from individuals who can evaluate the applicant’s scholarly ability and potential for success in a graduate program. Preferably at least two of them are from faculty who have instructed the applicant in a previous program of study. The application will prompt your recommenders to submit their letters electronically.

Domestic Applicants 

• Fall:  July 1 – While applications received prior to  April 1  receive priority consideration, the program will review all competitive applications received before July 1.
• Spring:  November 15
• Summer:  May 1

International Applicants

• Fall:  April 15
• Spring:  October 15
• Summer:  February 15
• International Applicants – must submit TOEFL or IELTS scores.

Master of Food Technology Tuition & Fees

Tuition rates and student fees may change each year.

Based on the 2024-25 credit-hour cost, a person who had completed this program at the recommended pace would have paid $21,285 in tuition. Reference  this sheet  to identify the current credit hour rate for your program of interest.

Please use the Estimated Cost Calculator on the Bursar’s Office website to calculate one academic (Fall/Spring) year’s tuition. 

This program is an E-Rate program, so choose “yes” for the E-Rate line item within the calculator.

Fees for those students enrolled in exclusively online programs are $411 per semester. 

Potential additional costs include:

• Exam proctoring fees
• Technology upgrades 

The complete cost of attendance can be found at  https://osfa.uga.edu/costs/ .

Financial Aid

Visit the  Office of Student Financial Aid  for information about financial assistance.

Corporate Assistance

Consult your employer about the availability of tuition reimbursement or tuition assistance programs.

Military Assistance

Active duty military, veterans, and military families should visit  Veterans Educational Benefits  to take full advantage of available financial assistance and educational benefits.

University System of Georgia Tuition Assistance Program (TAP)

The purpose of TAP is to foster the professional growth and development of eligible employees. For more information, see  Tuition Assistance  (refer to the Distance Learning section). 

Technology Requirements

• Computer with current operating system (Windows, Mac, or Linux). Additional peripherals such as webcam, headphones, and microphone are required.
• High-speed internet access.

Master of Food Technology Degree Program Structure

The Master of Food Technology degree program is fully online and consists of at least 33 semester hours. A student working full-time can complete the program in 2.5 – 3 years depending on the number of courses taken per semester. An advisor and graduate committee will work with you to design a program of study that meets your professional needs.

The exit project exposes students to comprehensive literature research and provides training in problem-solving and exhaustive analysis of a current topic in food science. At the end of the course work and exit project, students in the non-thesis master’s program will take a comprehensive final written and oral exam developed by the advisor and a graduate committee. Entrance requirements are the same as those for the Master of Food Technology degree. This is a professional degree program and will not meet the criteria for admission to the Ph.D. program in Food Science and Technology.

Master of Food Technology Area Courses and Electives

33 Semester Hours Required (6 hours required, 12 hours from Area courses, plus 15 hours of elective courses)

Student Handbook

Laurel Dunn, Ph.D. Associate Professor and Extension Specialist

Anand Mohan, Ph.D. Associate Professor

Faith Critzer, Ph.D. Professor

Rakesh K. Singh, Ph.D. Professor

Abhinav Mishra, Ph.D. Associate Professor and Graduate Program Coordinator

Chad Paton, Ph.D. Associate Professor

William Kerr, Ph.D. Professor

Ron Pegg, Ph.D. Josiah Meigs Distinguished Teaching Professor

Koushik Adhikari, Ph.D. Professor

Fanbin Kong, Ph.D. Professor

Faith Critzer & Ronald Pegg Guide Students Through the Impact of Food on World History and Culture

From the agricultural revolution to globalization, food has always held a defining role for humanity, with foodways serving as the foundation of many cultures and civilizations throughout history. “The Impact of Food on World History and Culture,” a course offered each spring by the UGA College of Agricultural and…

UGA Food Scientists Receive Grant to Build Organic Growers Toolbox

Abhinav Mishra, associate professor in the Department of Food Science and Technology – as well as faculty member and graduate program coordinator in the online Master of Food Technology program – has received a $3.5 million grant, alongside his colleague, Govindaraj Dev Kumar, as part of their ongoing work in food safety.

The Sweet History of Halloween’s Iconic Treat

Candy corn may be the most controversial treat of the fall season. You either think of the tri-colored candy with nostalgic feelings or you are put off by its waxy texture or the sweet flavor. Whatever your opinions on the candy are, you probably do not immediately think of its…

See more news articles related to this program

“I was excited to be among a network of peers who were similarly interested in this niche world of learning about how food is made and how to make it better. I knew that was something I wanted to be a part of.  The reputation of UGA has opened so many doors for me, led me to meet incredible friends during college, and allowed me to connect with our alumni networks far and wide.” Zane Tackett , ’20

“When I meet with customers I now have a broader understanding of how they are processing their products which helps me to ask better questions, so I can understand the issues they are facing and I am able to make suggestions to improve their product or save them money. The online Master of Food Technology degree made me a more valuable employee to the company I work for and opened doors for more advancements in my career.” David Gill ,’ 20

“The professors in the Food Technology program were highly knowledgeable with impressive credentials and they were very accessible.” Paul Rockwell ,’11 

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Food Science and Technology

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Food science and technology (ms), food science and technology , ms.

The master’s degree under Option A requires a thesis. Option A is most appropriate for students who are preparing for careers in research and scholarly work or additional academic pursuits beyond the master’s degree. Under this option, a student must earn a minimum of 30 credit hours, consisting of 20 to 24 credit hours of regular course work, plus a thesis equivalent to 6 to 10 credit hours. At least one-half of the credit hours required for the degree, including thesis, must be in the major (at least 18 credit hours for the Master of Education degree). The remaining work may be in supporting courses and may comprise a minor consisting of at least 9 credit hours selected from and approved by the minor department. At least 8 credit hours, excluding thesis, must be earned in courses open exclusively to graduate students (900 level or 800 level without 400 or lower counterparts).

Option A is not available for the Master of Professional Accountancy degree.

Thesis Requirements . The subject of the thesis shall be chosen from the student’s field of major interest and must be approved by the departmental Graduate Committee. The thesis should reveal a capacity to carry on independent study or research and should demonstrate the student’s ability to use the techniques employed in their field of investigation. Research activities involving human subjects or live vertebrate animals may not be conducted at the University of Nebraska-Lincoln unless the research activities have been reviewed and approved by the appropriate board or committee. The Institutional Review Board (IRB) reviews projects involving human subject research and the Institutional Animal Care and Use Committee (IACUC) reviews the use of animals in research. These reviews are in accordance with Federal regulations, state laws and institutional policies. Submission of protocols to conduct human subject or animal research is coordinated by the  Research Responsibility  offices. Approval must be secured prior to the initiation of the research.

The thesis must conform to the required style and format described in  Steps to Degree Completion . A copy of the thesis and abstract must be approved by the student’s major advisor and submitted for preliminary review to the Master’s Programs Coordinator in the Office of Graduate Studies at least two weeks (one week in the summer sessions) before the date of the candidate’s final oral examination. A candidate is not eligible for the oral examination until the thesis is completed and approved. After passing the final oral examination, the thesis must be electronically submitted to the Master’s Programs Coordinator for a final review prior to being uploaded to Digital Commons.

• More master's information

The master’s degree under Option B does not require a thesis. Option B is most appropriate for students pursuing practice-based or professional careers in which the master’s degree provides suitable training. Under Option B, a student must earn a minimum of 30 credit hours. At least one-half of the credit hours required for the degree must be in the major. The remaining work may be in supporting courses and may comprise a minor consisting of at least 9 credit hours selected from and approved by the minor department. At least 15 credit hours must be earned in courses open exclusively to graduate students (900 level or 800 level without 400 or lower counterparts).

The Master of Professional Accountancy plan of study may not include a minor.

The Master of Education plan of study may not include a minor, but must include at least 6 credit hours of education courses outside the major.

Accelerated Master's Programs allow University of Nebraska–Lincoln undergraduate students to pursue this degree in an abbreviated timeline.

• More Accelerated Master's information

Dual Degree programs allow students to be admitted to two degree programs simultaneously with approval of each Graduate Program Committee and the Dean(s) for Graduate Studies.

• More Dual Degree information

Advancing available healthy foods through safety and processing sustainability.

Description

As a graduate student in our program, you will work closely with internationally recognized faculty. Our research areas are dedicated to solving real problems within the food system, from harvest to food processing to consumption to individual health. We invite you to work long side faculty conducting research on food allergens, bioinformatics, biotechnology, food chemistry, food engineering, human health, food microbiology, food processing, food safety, and risk analysis.

Food Science and Technology faculty are located in the Food Innovation Center on Nebraska Innovation Campus (NIC). The Food Innovation Center includes state-of-the-art classrooms, teaching labs, and wet/dry lab research space. It also includes clinical facilities, sensory lab, and pilot plants.

The program is highly flexible allowing you to tailor your curriculum to meet your individual interests and goals. Alumni now hold positions in industry, at academic institutions and in government agencies.

We offer two options in Master of Science Degree (M.S.) in Food Science and Technology

• Thesis consists of original research that contributes to new knowledge. It is designed to prepare students for careers in research. MS Option A is eligible for assistantship funding.
• Project is considered a professional, terminal degree. It is designed for students who do not intend to pursue a graduate degree beyond a master's degree or research career. MS Option B is not eligible for assistantship funding.

For more information, visit https://foodscience.unl.edu/gradprograms .

Career Pathways

• Industry positions at major food companies
• Research positions in government and major research centers
• Academic positions at major research universities

Specializations

• Bioinformatics

Applying for Admission

Standard requirements for all graduate programs.

• Application for Admission with $50 non-refundable application fee .

If International: Uploads must include all college- or university-level transcripts or mark sheets (records of courses and marks earned), with certificates, diplomas, and degrees plus certified English translations.

After admission: Official documents are required from all students who are admitted and enroll. Photocopies of certified records are not acceptable. International students enrolled in other U.S. institutions may have certified copies of all foreign records sent directly to the Office of Graduate Studies by their current school’s registrar office.

When sending TOEFL scores, our institution code is 6877 and a department code is not needed.

• If applicant is not a US citizen and expects an F or J visa: financial information .
• Applicants must also fulfill any additional requirements the department specifies at the time of application.

Program-Specific Admission Requirements

Additional requirements specific to this program.

• Resume or curriculum vitae: Be sure to include prior educational, research, teaching, internship/work, and volunteer experiences. Applicants are also encouraged to include information about awards, publications, and presentations, and highlight any extra-curricular and/or leadership activities.
• Personal Statement: In two pages or less, describe 1) your motivation for pursuing a graduate degree in Food Science; 2) your relevant experiences (research, teaching, internships/work, volunteering) that have prepared you for graduate school; and 3) what you want to gain during graduate school. Where appropriate, include examples of yoru ability to overcome obstacles, your initiative, and your communication skills. Although you do not need to identify an advisor to apply, indicate if there are specific faculty members you are interested in working with and why.
• Other Upload: FDST-MS Professional Development Supplemental Form PDF .
• Three recommendation letters
• Optional: On the application form's Additional Information page, you may upload or provide a URL for abstracts, publications, documentation of special recognitions or certifications, etc. Do not duplicate information/documents uploaded elsewhere in the application.
• Funding/Assistantship: Check the appropriate boxes in the Funding section of the application. This department will consider self-funded applicants at the master's level.

Admission Application Deadlines

Food Science And Technology

Campus Address

Food Innovation Center 1901 N 21st St<br>Lincoln NE 68588-6205

Graduate Chair

Amanda Ramer-Tait

Support Staff

Julie McManamey

Related Programs

• Cert Food Safety and Defense
• PhD Food Science and Technology
• PhD Nutrition

The University of Nebraska does not discriminate based on race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation in its programs, activities, or employment.

UNL Graduate Chairs and staff please complete the program update form to provide edits. Updates to graduate program pages are made on an annual basis in conjunction with the Graduate Application for Admission.

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Food Science & Technology Graduate Studies

Students may pursue a master's or doctoral degree in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology. A Bachelor of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study toward an advanced degree. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.

Master of Science in Food Science, Nutrition and Health Promotion

The Master of Science in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology requires a minimum of 30 hours of graduate credit (Including 6 hours of research/thesis), a research thesis, and a final defense. At least 12 hours of coursework must be taken at the 8000-level. Graduate assistantships may be available.

Doctor of Philosophy in Food Science, Nutrition and Health Promotion

The Ph.D. program in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology is designed for individuals with graduate or B.S. degrees in related sciences who want to gain more in-depth research and academic experience. The minimum number of coursework hours for a Ph.D. student varies according to the specific requirements of the department and the student’s needs but usually requires a minimum of 60 hours of coursework beyond the B.S. degree.

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At Food Quality and Design it is possible to perform a bachelor and master thesis. On this page you can find the thesis booklets with all topics within FQD for the studies BFT, MFT, MFQ, BBC and MME.

Thesis booklet

Thesis booklet (BFT and MFT)

Thesis booklet (MFQ)

Thesis booklet (BBC and MME)

BSc an MSc programs

The following programs are allowed to perform a thesis at FQD:

• BSc Food Science and Technology (BFT)
• BSc Management and Consumer Studies (BBC)  

MSc Food Science and Technology (MFT)

• Specialization A - Product Design and Ingredient Functionality
• Specialization B - Sustainable Food Process Engineering
• Specialization D - Dairy Science and Technology
• Specialization E - Food Digestion and Health
• Specialization G - Sensory Science
• MSc Food Quality Management (MFQ)
• MSc Management, Economics and Consumer Studies (MME) 

Department of Biotechnology and Food Science

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Phd theses - department of biotechnology and food science.

• Analysis and Control of Microbial Systems
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Food Science and Technology (Master’s)

From traditional food to New Food

Transforming Food Processing for a Healthy and Sustainable Diet

Food technology and nutrition already inspired you during your bachelor's degree? Then you can expand and deepen your knowledge in the MSc. Food Science and Technology. New Food aims to feed a growing population in a healthier, more sustainable and more diverse way. We prepare our students to make production processes more sustainable, to close cycles and to integrate alternative sources of raw materials into their diets. In the MSc. Food Science and Technology, you can deepen and advance knowledge and ideas directly in excellently equipped laboratories with state-of-the-art technology and pilot plants. Are you ready to help shape the future of food? Then become part of an exciting culinary revolution.

• The No. 1 in Germany
• Modern Laboratories and pilot plants
• No tuition fees for foreign EU-students (€ 1,500 per semester from outside EU)
• Very good career prospects

Reasons to Choose Hohenheim

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Degree program content

More information about the individual modules can be found in the module catalog .

In the first year of studies, the focus is on combining approaches from soft matter science with microbiological knowledge and engineering methods in order to understand all aspects of processing complex food matrices. You will analyze food processing methods and become familiar with new technologies used to effectively produce functional compounds from plant and animal raw materials, modify them at the enzyme level, or stabilize them with encapsulation. At the same time, you will learn scientific methodological skills. This includes modern chemical, physical, molecular, and statistical methods but also methods for modelling and simulating these processes and the resulting reactions. In lab courses, you will apply your knowledge. In seminars, you will examine food production in natural science, engineering, and business contexts.

In the second year of studies, you can design your program according to your individual interests and desired area of specialization. You will continue to expand the knowledge you gained in your first year of studies and your practical skills by specializing in a sub-field of food science. Possibilities include, for example, meat, milk, cereal, fruit, food microbiology, or process engineering. You will also increasingly be introduced to conducting independent research. The open structure of the second year of studies also allows you to spend a semester abroad at one of our outstanding partner universities or to complete an extended internship at a national or international research institution in the food industry. A project assignment at the Institute of Food Science and Biotechnology will introduce you to our current research projects.

A research-intensive Master's thesis with a department of your choice is imbedded in the ongoing research work at the Institute of Food Science and Biotechnology and enables you to demonstrate your ability to carry out independent research work.

Prof. Jörg Hinrichs (Department Soft Matter Science and Dairy Technology)

“We want to offer our students the best degree program possible.”

Career fields

• Research groups at national or international universities or research institutions
• Food industry and its supply industries
• Biotechnology industry
• Pharmaceutical industry
• Healthcare industry
• Equipment, process and packaging technology
• Private and public research institutions
• Business consulting
• Small degree program with excellent student-faculty ratio
• Links between research and teaching
• Modern labs with cutting-edge technology
• Technical test facilities with pilot plants for research and teaching offer the chance to develop and test new production processes
• Possibility to include modules in the related disciplines Biology and Nutritional Science

The Master’s program Food Science and Technology is embedded in the ongoing research projects at the Institute of Food Science and Biotechnology . Together with the Institute of Food Chemistry and the nutritional science institutes , our interdisciplinary expertise covers all aspects of food systems and their analysis.

Specializations of our scientific staff include, for example, food microbiology, food biotechnology, food analytics, food chemistry, and food sensors.

Research Focuses There are two major research focuses in the area of food science, biotechnology, and food chemistry in Hohenheim:

The focus “safe and technological treatment of food systems” combines research activities on the links between food ingredients, microorganisms, and enzymes with the technological processes used to produce them. The experimental research in this area concentrates on the behavior of individual substances during production and the reactions of substances with and in the complex food matrix as well as food contact materials.

The second research focus “producing functional food substances” includes activities that look into the viability and safety of new substances and additives in food production. Our research in this area aims to increase the quality of food, but also to develop new and innovative food products that offer advantages to specific consumer groups.

Cooperation So that we can continue to expand our successful, ongoing research projects and to create sustainable synergies, we collaborate intensively with our excellent partners:

• Technical University of Munich
• Karlsruhe Institute of Technology
• German Institute of Food Technologies (Osnabrück)
• Max-Rubner Institute

Additional information

All about Food Science and Engineering

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If you choose to study in Hohenheim, you will have to look for a room or an apartment in the region. We can help you with this. more

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Learn more about our quality management

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Food Science & Human Nutrition

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Food Science M.S. Online (Non-Thesis)

The Department of Food Science and Human Nutrition (FSHN) offers an online non-thesis Master of Science degree. Many of the students in this program are working professionals. The online delivery option makes the program accessible to students in various locations, who may also be balancing important personal and professional commitments. 

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MPhil in Food Science and Technology

Programme Rationale

Growth and transformation of the food industry, which will make substantial impact on the national economy, will require highly trained personnel with both theoretical knowledge and practical expertise in Food and Agro-processing. The CSIR with its long experience in scientific research which emphasizes analytical and experimental work is well placed to offer such practical-oriented training at the postgraduate level to build on basic knowledge in biological sciences acquired by students at the undergraduate level. The course should also offer the student opportunity to pursue a career in academia or research

Programme Goals

The goal of the programme is to train high caliber manpower who will have the necessary knowledge and skills to pursue a career in industry, academia or research to build up capacity to develop and transform the food processing industry and the critical areas of post-harvest food conservation and agro-processing. The MPhil programme will offer a unique opportunity for students to have a high level practical training involving food commodity processing, product development and food analysis based on national and industrial needs.

Upon completion of this programme, learners will be able to:

• apply scientific principles to prevent deterioration in food quality and safety during manufacture and storage ;
• have comprehensive knowledge in food safety management systems, food standards and legislation to protect consumer health;
• describe underlying principles of food processing and analytical methods, and food engineering operations and be able to relate process variables to food quality indicators and monitor these variables to attain end-product specifications;
• generate innovative ideas to inspire the development and growth of small and medium food enterprises, and food industries;
• prepare their continuing professional development plan towards lifelong learning, research and generation of new ideas and findings.

Student Admission and Target groups

Successful completion of an undergraduate programme with at least a Second Class degree in Biological Science from an accredited University.

Programme Structure

Code	Course Name	Hrs	Total Credits
FoST 800 A	Laboratory Practicals	39	3
FoST 821	Advanced Food Chemistry and Analysis	39	3
FoST 823	Food Crops Post-Harvest Management and Processing	39	3
FoST 827	Biometry and Experimental Design	39	3
FoST 825	Food Engineering and Packaging	39	3
FoST 829	Microbiology and Food Biotechnology	39	3

Code	Course Name	Hrs	Total Credits
FoST 800B	Laboratory Practicals	39	3
FoST 822	Food Safety and Plant Operations	39	3
FoST 824	Animal products Science and Technology	39	3
FoST 826	Agribusiness and Entrepreneurship	39	3
FoST 828	Traditional Food processing Technologies	39	3
FoST 830	Human Nutrition	39	3

Code	Course Name	Hrs
FoST 808	Seminar	26
FoST 900	Thesis	117

Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-962068/+233-243302980 or email us at [email protected] or [email protected].

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