Drexel University M.S. in Food Science

Program Director: Rosemary Trout, MS, rek23@drexel.edu 

Contact:  Gianna Shikitino, Marketing & Enrollment Coordinator, gls58@drexel.edu, 215-895-2836

Degrees Offered: Master of Science in Food Science

Program Description

Pushing the boundaries of food development through science is at the core of Drexel University’s Master of Science in Food Science.

The program offers a dynamic, multidisciplinary education. Grounded in the latest research techniques and technological applications, graduates of the program are prepared to meet an ever-growing demand for healthy, safe and nutritious foods. Food scientists learn to integrate and apply knowledge from the disciplines of chemistry, physics, engineering, microbiology, nutrition and culinary arts in order to preserve, process, package and distribute foods that are safe, nutritious, enjoyable and affordable.

http://drexel.edu/fhm/academics/Culinary-Arts-Food-Science/MS-in-Food-Science/

Entrance Requirements: The graduate committee evaluates each applicant’s transcripts at the time of application. In some cases, courses listed as prerequisites may be taken as co-requisites during the first year of graduate study if deemed appropriate by the graduate admissions committee.

Program of Study: The program offers a dynamic, multidisciplinary education grounded in the latest research techniques and applications for those interested in applying science to meet an ever-growing demand for healthy, safe, delicious and nutritious foods. The curriculum was created to meet the highest standards of food science by faculty who are also leading practitioners in the field. Students learn to integrate the disciplines of chemistry, physics, engineering, microbiology, sensory science and nutrition to study ingredients and their interactions in food. This is an applied program with a focus on product development.

Graduate Requirements: The program consists of 45 post-baccalaureate credits.  Please note that Drexel is on a quarter system, with four, 10-week terms each academic year.  Student can complete the MS degree in 5 quarters as a full-time student.  Please see academic calendar here:

http://drexel.edu/provost/calendars/academic-calendars/quarter-2018-2019/

Students pursuing the MS Food Science will have the option of completing a thesis as part of their studies. The thesis option is intended to familiarize a student with the techniques for guiding an entire research project and to develop a student’s creativity in solving real-world problems.

One of Drexel’s most defining characteristics is its cooperative education or co-op program. Students pursing the MS Food Science will also have the option of completing a six-month co-op at various locations such as The Monell Center, USDA Eastern Regional Research Center and various food companies across the US.

Statement of Cost: 2018-2019 Graduate Tuition-Per Credit Hour-$1,265 or Average Cost Per Class-$3,795.  Teaching assistantships may be available and part-time enrollment is also available.

Financial Aid: Financial aid is available to graduate students primarily through student loans, assistantships, merit-based scholarships, tuition remission, and incentive programs. Internships, traineeships, and special fellowships are also available in some programs.

Faculty Research Interests:

Rosemary Trout, Program Director, Culinary Arts and Food Science, Center for Food & Hospitality Management, product development, food safety and sanitation

Jonathan Deutsch, Ph.D., Recipe and Product Development, Sustainability

Jasreen Sekhon, Ph.D., Food Chemistry and Engineering

Research Projects-
Bioactivity and stability of polyphenols recovered by pressurized fluid extraction of cranberry pomace

Chemical composition of avocado seed tea

An integrated zero waste nutrient recovery and food waste recycling system for orange and apple processing

Functional Properties and Allergenicity of Low Molecular Weight Protein Recovered from EAEP Soybean Oil Extraction Co-product.

Effect of addition of spent hop extract on haze stability, polyphenol content, and antioxidant activity of Pale Ale beer

Michael Tunick, Ph.D., Milk, Dairy, Cheese & Food Chemistry