Drexel University M.S. in Food Science

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

Contact:  hsm@drexel.edu, 215.895.2424

Degrees Offered: M.S.

Program Description

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 technological 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, 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 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 pursuing the MS Food Science will also have the option of completing a six-month co-op to gain relevant professional experience during their studies. Students have been employed on co-op at The Monell Center, USDA Eastern Regional Research Center and various food companies across the US.

Statement of Costs: 2016-2017 Graduate Tuition – Per Credit-Hour – $1,192 or Average Cost Per Class –$3,576

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:
Rose Trout, Instructor and Head of Culinary Arts and Food Science, Hospitality Management
Jonathan Deutsch, Ph.D., Recipe and Product Development, Sustainability
Jake Lahne, Ph.D., Consumer Sensory Science
Jasreen Sekhon, Ph.D. Food Chemistry and Engineering