M.S. in Food Science
Program Director: Abi Aghayere, Ph.D.
Contact: Dr. Jeehyun Lee, Assistant Professor and Graduate Advisor: email@example.com or 215-571-3619
Degrees Offered: M.S. in Food Science
Entrance Requirements: The Master of Science in Food Science program’s approach to graduate study is quantitative. 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 technological applications for those interested in applying science to meet an ever-growing demand for healthy, safe, 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, and nutrition to study food ingredients and their physiochemical and biochemical interactions at the molecular and cellular levels.
Graduate Requirements: The program consists of 45 post-baccalaureate credits. Students are invited to participate in research by designing and completing a research project or thesis. Students may elect to work in ongoing research or in some cases may suggest a new research area of specific interest to them. Students must submit a final written thesis to their thesis committee and defend the thesis at a final oral examination.
Statement of Costs: 2012-2013 Graduate Tuition – Per Credit-Hour - $1,045 or Average Cost Per Class - $3,135
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:
Jeehyun Lee, Ph.D Flavor characteristics
Rohan Tikeker, Ph.D. Food Chemistry and Engineering