University of Delaware
Interdepartmental Graduate Program in Food Science
Contact: Renee Watson, Department of Animal and Food Sciences, University of Delaware, 040 Townsend Hall, Newark, DE 19717-1303, Phone: 302/831-2523
Degrees Offered: M.S.
Associated Fields and Departments: Agricultural Engineering, Chemistry and Biochemistry, Biological Sciences, Chemical Engineering, Food and Resource Economics, Marine Studies, Plant and Soil Sciences
Entrance Requirements: B.S. degree from an accredited institution, GPA 3.0; GRE >1075 for verbal and quantitative scores combined required; original copies of transcripts from all institutions attended; 3 letters of recommendation; TOEFL scores >575 for foreign applicants.
Program of Study: The M.S. degree is offered in Food Science.
Graduate Requirements: The M.S. degree requires 24 credits of coursework, 6 credits of thesis work, and 2 credits of graduate seminar.
Statement of Costs: Tuition per semester is $214/credit hr for residents and $596/credit hr for nonresidents. Application fee is $40.00.
Financial Aid: Teaching and research assistantships and tuition waivers are available on a competitive basis.
Unique Capabilities: In January 1996 the food science program was moved into newly renovated facilities. The new laboratories conduct research in food safety and microbiology, molecular biology, and food analysis and biochemistry. Examples of our current research equipment includes HPLC, GC, FTIR, atomic force microscopy (AFM), fluorescent microscopy, texture/sensory analysis equipment (i.e. Instron, Hunter colorimeter, etc.), and electrophoresis and chromatographic hardware.
Faculty and Research Interests
D.G. Hoover, Ph.D. Professor. Food microbiology, food safety and food biotechnology: High hydrostatic pressure food processing/nonthermal methods; Bifidobacterium/probiotic cultures; bacteriocins.
M.N. Islam, Ph.D. Professor. Food analysis, food chemistry, preservation of tropical fruits and flesh foods.
R.D. Joerger, Ph.D. Assistant professor. Food safety/molecular biology, food microbiology.
R.W. Keown, Ph.D. Professor. Packaging and polymer chemistry, flavor polymer interaction, modified atmosphere packaging, adhesion and surface chemistry.