Program Overview

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Food Science, PhD

The graduate program in the Department of Food Science ranks among the best of its kind in the United States. Strong faculty research groups exist in food chemistry, food engineering, food microbiology, and health. The PhD track in these areas combines an array of in-depth courses with the use of advanced research methods for studying food properties: chemical, physical, physiological, and bioactive characteristics; material properties; microbial control and safety; sensory quality; procedures for the processing, storage, and preservation of foods.

Research Areas

Research areas in which the department has special expertise include:

• Chemical attributes of proteins, enzymes, lipids, flavors, bioactive components, and pigments
• Processes for crystallizing, separating, freezing, and drying
• Food safety (detection, control, and mechanistic action of pathogenic microorganisms, and undesirable chemicals in food)
• Process optimization and validation of critical processing limits
• Commodity foci include dairy products, confectionery products, fruits and vegetables, muscle foods, and fermented products

Facilities

The department occupies Babcock Hall, a building with excellent facilities for instruction and research. Availability of appropriate instruments, equipment, and pilot-plant facilities enables research on the above topics to be conducted in a manner that has impact worldwide.

Employment Opportunities

Individuals obtaining advanced degrees in food science will find employment opportunities in:

• Academic instruction and research
• Government research or regulatory programs
• Industrial research, development, or quality assurance Historically, the department's placement record for graduating students has been very good.

Admissions

Graduate Admissions Requirements

• Fall Deadline: January 15
• Spring Deadline: September 1
• Summer Deadline: This program does not admit in the summer
• GRE (Graduate Record Examinations): Not required
• English Proficiency Test: Refer to the Graduate School: Minimum Requirements for Admission policy
• Other Test(s) (e.g., GMAT, MCAT): n/a
• Letters of Recommendation Required: 3

Admitted applicants must meet the Graduate School minimum requirements, including completion of a bachelor's degree which typically consists of a satisfactory undergraduate education in fields such as food science, dairy science, chemistry, most biological sciences (e.g., biochemistry, microbiology, nutrition), and engineering (especially chemical and agricultural).

Application Process

Students will be recommended for admission to the Food Science graduate program if:

1. A faculty graduate admission committee has determined the student's application meets all requirements
2. If a faculty member has funding available Final admission is determined by the Graduate School.

The faculty graduate admission committee's recommendation for admission is made usually based on the review of the following:

• Applicant's online application
• Academic record (scanned PDF academic transcripts)
• English proficiency for international degree-seeking applicants
• Recommendation letters (three)
• Personal statement (reasons for graduate study) up to two pages double-spaced
• CV or resume
• Applicant's particular research interest(s) as indicated in supplemental application

Funding

Graduate School Resources

The Bursars Office provides information about tuition and fees associated with being a graduate student. Resources to help you afford graduate study might include assistantships, fellowships, traineeships, and financial aid. Further funding information is available from the Graduate School.

Program Resources

Financial assistance is sometimes available to qualified individuals in the form of research assistantships, teaching assistantships, or fellowships. Fellowships are granted to students meeting specific criteria and with outstanding academic records. Research assistantships are awarded by individual professors through funds available to their research programs. Funding is awarded on a competitive basis and renewed annually pending the student's satisfactory progress.

Requirements

Curricular Requirements

• Minimum Credit Requirement: 51 credits
• Minimum Residence Credit Requirement: 32 credits
• Minimum Graduate Coursework Requirement: 26 credits must be graduate-level coursework
• Overall Graduate GPA Requirement: 3.00 GPA required
• Assessments and Examinations: Students are required to have a graduate program advisory committee (GPAC)

Required Courses

• Teaching Practicum: FOOD SCI 799, Practicum in Food Science Teaching, 2 credits
• Graduate Seminar: PhD students must enroll in seminar (1 credit) each semester they are enrolled in the program
• Food Science Coursework: Students must complete two of the following courses:
  • FOOD SCI 725, Advanced Food Microbiology
  • FOOD SCI/AN SCI 711, Food Biochemistry
  • FOOD SCI 611, Chemistry and Technology of Dairy Products
• Statistics: Students must complete one of the following options:
  • F&W ECOL/STAT 571, Statistical Methods for Bioscience I
  • STAT/F&W ECOL 572, Statistical Methods for Bioscience II
• Research Ethics and Responsibility: Students must complete one of the following courses:
  • PATH 755, Responsible Conduct in Research: Research Ethics, Rigor, Reproducibility and Transparency
  • PATH-BIO/COMP BIO 812, Research Ethics and Career Development
• Scientific Writing: Students must complete one of the following courses:
  • LSC 430, Communicating Science with Narrative
  • LSC 560, Scientific Writing
• Breadth: 9 credits
• Electives: Students complete courses with the Grad 50% attribute, numbered 600 and above in food science and related disciplines to meet the 51-credit minimum requirement

Time Limits

It is expected that students will complete all degree requirements in five years. Dissertators cannot schedule their dissertation defense sooner than six months after the actual date of passing the preliminary examination.

Policies

Probation

Refer to the Graduate School: Probation policy.

Advisor / Committee

The students graduate program advisory committee (GPAC) also is involved in advising of the student in various stages of their studies to monitor and ensure they are making satisfactory progress toward a degree.

Credits Per Term Allowed

15 credit maximum. Refer to the Graduate School: Maximum Credit Loads and Overload Requests policy.

Grievances and Appeals

These resources may be helpful in addressing your concerns:

• Bias or Hate Reporting
• Graduate Assistantship Policies and Procedures
• Hostile and Intimidating Behavior Policies and Procedures
• Office of the Provost for Faculty and Staff Affairs
• Employee Assistance (for personal counseling and workplace consultation around communication and conflict involving graduate assistants and other employees, post-doctoral students, faculty and staff)
• Employee Disability Resource Office (for qualified employees or applicants with disabilities to have equal employment opportunities)
• Graduate School (for informal advice at any level of review and for official appeals of program/departmental or school/college grievance decisions)
• Office of Compliance (for class harassment and discrimination, including sexual harassment and sexual violence)
• Office Student Assistance and Support (OSAS) (for all students to seek grievance assistance and support)
• Office of Student Conduct and Community Standards (for conflicts involving students)
• Ombuds Office for Faculty and Staff (for employed graduate students and post-docs, as well as faculty and staff)
• Title IX (for concerns about discrimination)

Professional Development

Graduate School Resources

Take advantage of the Graduate School's professional development resources to build skills, thrive academically, and launch your career.

Learning Outcomes

1. Articulates potentials and limits of core paradigms in food science; formulates ideas and extrapolations beyond current boundaries of knowledge.
2. Develops breadth through competencies in minor field(s) of study.
3. Fosters ethical and professional conduct.
4. Critically evaluates evidence to articulate research questions and develop appropriate research hypotheses.
5. Formulates an effective experimental design and develops appropriate methodology to address problems in a systematic manner.
6. Creates knowledge that makes a substantive contribution to the field and articulates how society may benefit.
7. Communicates complex ideas in a succinct and understandable manner to diverse audiences.
8. Develops mentoring and teaching skills.