Food Science Graduate Program

''

The Department of Food Science and Human Nutrition offers graduate programs leading to a Master of Science degree and a Doctor of Philosophy degree in Food Science under the College of Agriculture and Natural Resources. Also offered are numerous opportunities for post-doctoral research.

Students who are admitted into the master's and doctoral degree programs carry out research in either 1) food safety and toxicology or 2) food processing and quality enhancement. A student who is admitted to the graduate program in Food Science is expected to have general, quantitative and organic chemistry, and biochemistry. In addition, preparation for graduate work should include courses in the biological and agricultural sciences, mathematics, physics, nutrition, engineering or economics.

Masters Degree:

For the master's degree in food science, the student may elect either Plan A (with thesis) or Plan B (coursework based). A total of 30 credits are required for the degree under Plan A or Plan B.

Ph.D. Degree:

The degree requirement includes 24 credits of dissertation research, two seminar courses and an appropriate selection of courses that support the Ph.D. research directions.

Ph.D. Dual Major Graduate Program in Toxicology at MSU

In addition to the M.S. and Ph.D. in the Food Science and Human Nutrition Department, students can also enter the joint Food Science/Environmental Toxicology graduate program. If you are interested in toxicology graduate education and research related to the harmful health effects of environmental or other chemicals, you can enroll in this multidisciplinary dual-degree graduate program in Enviromental and Integrative Toxicological Sciences. The EITS program is administered through MSU's Center for Integrative Toxicology (CIT) and, in conjunction with our graduate program, offers outstanding training in basic biomedical science coupled with training and credentials in the discipline of toxicology that can open additional career opportunities.Before enrolling in this program, students must first be accepted for graduate study in a cooperating program such as Food Science.

To find out more about this cooperating program, call 517-353-6469, or e-mail mailto:tox@msu.edu.

Research Areas and Faculty:

Food Processing and Quality Enhancement

Food Safety and Toxicology

Contacts:

For questions and information on specific research areas in Food Science, please contact the following:

Food Processing and Quality Enhancement

Dr. Perry Ng, (517) 353-9605, ngp@msu.edu

Dr. Kirk Dolan, (517) 353-3333, dolank@msu.edu

Food Safety and Toxicology

Dr. James Pestka, (517) 353-1709, pestka@msu.edu

Dr. Elliot Ryser, (517) 353-3353, ryser@msu.edu

 

Graduate Programs

Facilities

Affiliates

FSHN Forms

  • Spartans Will.
  • © Michigan State University
Michigan State University wordmark

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Interim Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).