General Information for Graduate Students
(common to M.S. and Ph.D. students)
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
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).
Information specific to Ph.D. studentsPreliminary Exam
Bypassing the M.S.