University of Delaware Interdepartmental Graduate Program in Food Science

Program Director: Mark Parcells, Ph.D. Department of Animal & Food Sciences, University of Delaware, 040 Townsend Hall, Newark, DE 19716, Phone: 302/831-2524.

Degrees Offered: M.S., Ph.D.

Criteria for Admission:

B.S. degree from an accredited institution            
Graduate Record Examination (GRE) score
Undergraduate grade-point average
Three letters of recommendation
Professional experience and training, and in some cases, information gained from a personal interview.

Program Description

The minimum admission requirements are 1075 GRE (total of quantitative and verbal scores using the pre-9-1-2011 GRE test), or 155 (Quantitative) and 145 (Verbal) using the new GRE. In addition, students are required to have an undergraduate GPA of 2.75. These are not strict requirements, butare guidelines taken into consideration by the Graduate Committee.

Foreign students must demonstrate competence in the English language having a minimum Test of English Fluency (TOEFL) score of 575 (paper-based), 90 (internet-based), 230 (computer-based) or greater and provide evidence of sufficient financial support for the course of the degree program. Foreign students wishing to be considered for a teaching assistantship must have a TOEFL score of 600 (paper-based), 100 (internet-based), 250 (computer-based) or greater.

Graduate requirements: A minimum of 30 graduate credit hours is required for the M.S., of which six credits must be six hours of thesis (869) or three hours of research (668/868) or a combination of both. The student must have a minimum cumulative grade point average of 3.00 (4-point scale) to receive the M.S. degree.  A maximum of 14 consecutive semesters beyond the bachelor’s degree, or 10 consecutive semesters beyond the master’s degree, is allowed to complete the requirements for the Ph.D. degree.

Financial Aid: All students accepted into the graduate program are offered financial support and tuition scholarships. Most graduate students (80%) are funded through research assistantships (RAs) and 20% are funded through teaching assistantships (TAs). Our graduates are successfully prepared for further education (Ph.D. programs, post-doctoral positions), as well as employment in the food industry and regulatory agencies.

Faculty and research Interests

H. Chen, Ph.D. Professor. Food engineering, food processing, nonthermal processing methods.

D. G. Hoover, Ph.D. Professor. Food microbiology, fermentations, brewing technology.

R. D. Joerger, Ph.D. Associate professor. Food microbiology, food safety, molecular biology.

K. E. Kniel, Ph.D. Professor. Food and environmental bacteriology, virology, parasitology.

C. Wu, Ph.D. Associate Professor. Food analysis, food chemistry, food toxicology.