The Food Science program at Michigan State University is a multidisciplinary program that combines science learning and application to develop new food products and processes to improve the safety and quality of food.
Many students participate in internships at food companies and industries. Students can receive course credits for internships while gaining invaluable professional experience.
Graduates are employed by food and related industries, federal and state governments, and universities to work at the interface between the production and delivery of food. There are more positions available for food scientists than graduates to fill them.
Associate Professor, Director of Undergraduate Studies, Director of Undergraduate Food Science Program, Food Science Undergraduate Academic Advisor, Food Processing Complex Manager and Mobile Lab Liaison
swadajef@msu.edu 517-884-5993
A student who is admitted to the Food Science graduate program is expected to have general quantitative and organic chemistry and biochemistry experience. In addition, preparation for graduate work should include courses in the biological and agricultural sciences, mathematics, physics, nutrition, engineering or economics.
The Food Science graduate programs include a master's degree in food science either with thesis or with coursework. The doctoral program two seminar courses and an appropriate selection of courses that support the Ph.D. research directions.
Additionally, there is a joint Food Science/Environmental Toxicology graduate program elated to the harmful health effects of environmental or other chemical. This multidisciplinary dual-degree graduate program allows students to obtain dual degrees in Food Science and Integrative Toxicology through MSU's Program in Environmental and Integrative Toxicology Sciences.
For more information about the Food Science Graduate Program, please see the Graduate Page.