NC State Department of Food Science
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Master of Science Degree (M.S.) in Food Science

Students initiating graduate degree programs in the Department of Food Science come to the department with a variety of academic backgrounds. Please refer to the Graduate Program Policies and Procedures document to familiarize yourself with the policies of the department. Since the department has a "program area" (Chemistry, Engineerinig, Microbiology, Processing, Nutrition, and Sensory Analysis) approach to graduate studies, students with degrees in any of the various science, agricultural, biochemistry, and engineering disciplines, as well as Food Science majors, are able to design challenging academic programs that will prepare them for successful careers in the food, pharmaceutical, and bioprocessing industries or in academia.

Students with degrees in Biology, Chemistry, Microbiology, Biochemistry, Nutrition, Engineering (Electrical, Mechanical, Chemical, and Biological), Poultry Science, Animal Science, and Horticulture have earned advanced degrees in the Department of Food Science. Graduate students in the department also come from diverse geographical and cultural backgrounds. All sections of the US and different countries are represented. Approximately three-quarters of our graduate students come from the US and one-quarter from the rest of the world. When combined with the international experiences of the faculty, students have the opportunity to enrich their knowledge of other cultures and gain insights into the status of scientific inquiry at the international level.

Many of our graduate students also take advantage of the opportunities for fellowship and develop their organizational and leadership skills through participation in the Food Science Club, Graduate Student Association, Internships, and Leadership Development Seminars.

In addition to NC State curricula, graduate students may also take courses at the other triangle universities - - UNC-Chapel Hill and Duke University. Our students are also encouraged to be active in one or more organizations that represent their professional interests. These enrichment opportunities combined with the outstanding talents of students admitted to our department have contributed to the success of NC State graduate students in winning prestigious fellowships and recognition by national honor societies and the Institute of Food Technologists (IFT).

For more information, please contact Dr. Jon Allen (Director of the Food Science Graduate Program) or Ms. Juliebeth Briseno (Graduate Administrative Support).

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951
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