Food Science Programs

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.

The Department of Food Science and Human Nutrition that offers Food Science has:

  • Roughly 40 faculty members
  • Roughly 40 graduate students
  • More than 500 undergraduate students

FoodScience

Undergraduate

The Food Science undergraduate program provides comprehensive preparation in the basic sciences including chemistry, biochemistry, microbiology and physics. The bachelor's degree is nationally recognized by the Institute of Food Technologists.

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.

Academic Advisor

Jeff Swada

Jeff Swada

Associate Professor, Director of Undergraduate Food Science Program, Food Science Undergraduate Academic Advisor, Food Processing Complex Manager and Mobile Lab Liaison
Department of Food Science and Human Nutrition
swadajef@msu.edu
517-884-5993

Graduate

Students who are admitted into the Food Science graduate program carry out research in either:

  • Food safety and toxicology
  • Food processing and quality enhancement

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 Enviromental and Integrative Toxicology Sciences.

Graduate Advisor

Elizabeth M. Gardner

Elizabeth M. Gardner

Associate Professor and Director of Graduate Studies
Department of Food Science and Human Nutrition
egardner@msu.edu
517-353-3354

Food Science Programs

Facilities

Affiliates

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