master thesis food technology

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Department of Food Science

Food technology.

Barley proteins for human consumption

This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Extraction, characterization and stability of natural colorants from alfalfa and seaweed

Improving stability of colorants from green and blue biomasses

Crystallization and morphology of vegetable oils

Crystallization and morphology of vegetable oils and factors affecting these phenomena to develop green and sustainable fractionation processes for the food industry

Better bound: understanding the fate of non-covalently bounds polyphenols during human digestion

Better bound!

Nutritional value and functional properties of Faba beans

Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties 

Diglyceride removal in vegetable oil

Investigation of process conditions and efficiencies for adsorption and enzymatic hydrolysis of diglycerides in vegetable oils

Technological improvement of dietary pea starch

Future-proofing dietary pea starch

Development of Serum-free media for cultivated meat

Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

Plant based drinks: Processing parameters in a lab-scale study

Assessment of processing parameters of influence on plant-based drinks quality

Extraction and Purification of RuBisCO for Future Food Applications

Interested in sustainable protein, processing, and functional properties? This is the project for you

The significance of the MAPK and AMPK signalling pathways on satellite cell differentiation

How can we control cell growth for cultured meat?

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

Extraction and characterization of pea protein

Processing future food materials

For a more sustainable food industry, better processing approaches are needed

Production of cultured meat

Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?

Cultivated meat in bioreactors

Take cultivated meat from lab scale to bioreactors

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Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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Texas A&M University Catalogs

Master of science in food science and technology.

The Master of Science (MS) degree in Food Science and Technology is designed to provide students with advanced scientific and analytical skills in broad areas of food science essential to be a successful professional in the field. The degree prepares students for advanced careers in the private sector (including new food product design and development), public policy and regulatory agencies, non-government organizations, as well as preparing them to pursue opportunities in independent research leading to a doctoral degree.

The Food Science and Technology MS provides students with a strong knowledge base in fundamental and applied aspects of food science through appropriate coursework and independent cutting-edge research that addresses current and emerging societal needs in the field. Students may pursue fundamental and/or translational (i.e. applied) research in the areas of food chemistry, food processing, food microbiology and safety including probiotic microbiology, engineering and rheology, food packaging, ingredients technology, meat or poultry science, cereals science and processing, plant bioactives, sensory analysis, etc. A process of research or study will be outlined by the student with guidance from the student’s graduate advisory committee membership.

Steps to Fulfill a Masters Program

Program Requirements

• Student's Advisory Committee

Degree Plan

• Credit Requirements

Transfer of Credit

Limitations on the use of transfer, extension and certain other courses, thesis proposal, final examination/thesis defense, final examination grading, student’s advisory committee.

After receiving admission to graduate studies and enrolling for coursework, the student will consult with the head of his or her major or administrative department (or intercollegiate faculty, if applicable) concerning appointment of the chair of his or her advisory committee. The student’s advisory committee for the MS degree will consist of no fewer than three members of the graduate faculty, representative of the student’s fields of study and research. The chair or the co-chair of the advisory committee must be from the student’s major department (or intercollegiate faculty, if applicable), and at least one or more of the members must have an appointment to a department other than the student’s major department. The outside member for students in an interdisciplinary program must have an appointment to a department different from the chair of the student’s committee.

The chair, in consultation with the student, will select the remainder of the advisory committee. The student will interview each prospective committee member to determine whether he or she is willing to serve. Only graduate faculty members located on Texas A&M University campuses may serve as chair of a student’s advisory committee. Other graduate faculty members located off campus may serve as a member or co-chair (but not chair) with a member as the chair. The chair of the committee, who usually has immediate supervision of the student’s research and thesis, has the responsibility for calling required meetings of the committee and for calling meetings at any other time considered desirable.

If the chair of a student’s advisory committee voluntarily leaves the University and the student is near completion of the degree and wants the chair to continue to serve in this role, the student is responsible for securing a current member of the University Graduate Faculty, from the student’s academic program and located near the Texas A&M University campus site, to serve as the co-chair of the committee. The Department Head or Chair of Intercollegiate faculty may request in writing to the Associate Provost and Dean of the Graduate and Professional School that a faculty member who is on an approved leave of absence or has voluntarily separated from the university, be allowed to continue to serve in the role of chair of a student’s advisory committee without a co-chair for us to one year. The students should be near completion of the degree. Extensions beyond the one year period can be granted with additional approval of the Dean.

If the chair of the student’s advisory committee is unavailable for an extended time in any academic period during which the student is involved in activities relating to an internship, thesis or professional paper, and is registered for courses such as 684, 691, 692 or 693, the student may request, in writing, that the department head appoint an alternate advisory committee chair during the interim period.

The duties of the committee include responsibility for the proposed degree plan, the research proposal, the thesis and the final examination. In addition, the committee as a group and as individual members are responsible for advising the student on academic matters, and, in the case of academic deficiency, initiating recommendations to the Graduate and Professional School.

The committee members’ approval on the degree plan indicate their willingness to accept the responsibility for guiding and directing the entire academic program of the student and for initiating all academic actions concerning the student. Although individual committee members may be replaced by petition for valid reasons, a committee cannot resign  en masse.

The student’s advisory committee, in consultation with the student, will develop the proposed degree plan. The degree plan must be completed and filed with the Graduate and Professional School prior to the deadline imposed by the student’s college or interdisciplinary degree program, if applicable, and no later than 90 days prior to the date of the final oral examination or thesis defense.

A student should submit the degree plan using the online  Document Processing Submission System .

A student submitting a proposed degree plan for a Master of Science degree should designate on the official degree plan the appropriate program option.

Additional coursework may be added to the approved degree plan by petition if it is deemed necessary by the advisory committee to correct deficiencies in the student’s academic preparation. No changes can be made to the degree plan once the student’s Request for Final Examination or Request for Final Examination Exemption is approved by the Graduate and Professional School.

Credit Requirement

A minimum of 32 semester credit hours of approved courses and research is required for the thesis option Master of Science degree.

Ordinarily the student will devote the major portion of their time to work in one or two closely related fields. Other work will be in supporting fields of interest.

A student who has earned 12 hours of graduate credit in residence at Texas A&M University may be authorized to transfer courses in excess of the limits prescribed below upon the advice of the advisory committee and with the approval of the Graduate and Professional School. Courses taken in residence at an accredited U.S. institution or approved international institution with a final grade of B or greater may be considered for transfer credit if, at the time the courses were completed, the courses would be accepted for credit toward a similar degree for a student in degree-seeking status at the host institution. Otherwise, the limitations stated in the following section apply. Coursework in which no formal grades are given or in which grades other than letter grades (A or B) are earned (for example, CR, P, S, U, H, etc.) is not accepted for transfer credit. Courses appearing on the degree plan with grades of D, F or U may not be absolved by transfer work. Credit for thesis research or the equivalent is not transferable. Credit for coursework submitted for transfer from any college or university must be shown in semester credit hours or equated to semester credit hours. An official transcript from the university at which the transfer coursework was taken must be sent directly to the Office of Admissions.

Courses used toward a degree at another institution may not be applied for graduate credit. If the course to be transferred was taken prior to the conferral of a degree at the transfer institution, a letter from the registrar at that institution stating that the course was not applied for credit toward the degree must be submitted to the Graduate and Professional School.

Grades for courses completed at other institutions are not included in computing the GPA.

Some departments may have more restrictive requirements for transfer work. If otherwise acceptable, certain courses may be used toward meeting credit-hour requirements for the master’s degree under the following limitations.

• Graduate and/or upper-level undergraduate courses taken in residence at an accredited U.S. institution, or approved international institution with a final grade of B or greater will be considered for transfer credit if, at the time the courses were completed, the student was in degree-seeking status at Texas A&M University, or the student was in degree-seeking status at the institution at which the courses were taken; and if the courses would be accepted for credit toward a similar degree for a student in degree-seeking status at the host institution.
• Courses previously used for another degree are not acceptable for degree plan credit.
• The maximum number of credit hours taken in post-baccalaureate non-degree (G6) classification at Texas A&M University which may be considered for application to the degree plan is 12.

A zero credit 684 or 685 course is only allowed for non-thesis option master's students. A zero credit 681 course can be used for either thesis or non-thesis option master’s students. Other courses, including 691 (Research) hours, are not eligible for zero credit.

• Not more than 8 hours in the combination of 691 (research), 684 (Professional Internship), or SOPH 680  may be used. Under normal circumstances, non-thesis masters students may not use 691 hours on their degree plan. However, for non-thesis masters students who are using 691 hours on the degree plan, see the Non-Thesis Option section on the Program Requirements page in the graduate catalog for the degree they are pursuing.
• Not more than 8 hours of 685 (Directed Studies) may be used.
• Not more than 3 hours of 690 (Theory of Research) may be used.
• Not more than 3 hours of 695 (Frontiers in Research) may be used.
• A maximum of 2 hours of 681 (Seminar).
• A maximum of 9 hours of advanced undergraduate courses (300- or 400-level).
• For graduate courses of three weeks’ duration or less, taken at other institutions, up to 1 hour of credit may be obtained for each five-day week of coursework. Each week of coursework must include at least 15 contact hours.
• Continuing education courses may not be used for graduate credit.
• Extension courses are not acceptable for credit.

For non-distance degree programs, no more than 50 percent of the non-research coursework required for the program may be completed through distance education courses.

To receive a graduate degree from Texas A&M University, students must earn one-third or more of the credits through the institution’s own direct instruction. This limitation also applies to joint degree programs. 

Exceptions will be permitted only in unusual cases and when petitioned by the student’s advisory committee and approved by the Graduate and Professional School.

Thesis Option

An acceptable thesis is required for the Master of Science degree for a student who selects the thesis option program. The finished work must reflect a comprehensive understanding of the pertinent literature and express in clear English, the problem(s) for student, the method, significance, and results of the student’s original research. Thesis formatting must be acceptable to the Graduate and Professional School as outlined in the Guidelines for Theses, Dissertations, and Records of Study.

After successful defense (or exemption) and approval by the student’s advisory committee and the head of the student’s major department (or chair of intercollegiate faculty, if appropriate), the student must submit the thesis in electronic format as a single PDF file to https://etd.tamu.edu/ . Additionally, a thesis approval form with original signatures must be received by the Graduate and Professional School through the Academic Requirements Completion System (ARCS). Both the PDF file and the completed approval form must be received by the deadline.

Deadline dates for submitting the thesis are announced each semester or summer term in the “Graduate and Professional School Calendar” (see Time Limit statement). These dates also can be accessed via the  Graduate and Professional School website .

Each student who submits a manuscript for review is assessed a one-time thesis/dissertation processing fee through Student Business Services. This processing fee is for the thesis/dissertation services provided. After commencement, theses and dissertations are digitally stored and made available through the Texas A&M Libraries.

A thesis that is deemed unacceptable by the Graduate and Professional School because of excessive corrections will be returned to the student’s department head (or chair of the intercollegiate faculty, if applicable) . The manuscript must be resubmitted as a new document, and the entire review process must begin again. All original submittal deadlines must be met during the resubmittal process to graduate.

For the thesis option Master of Science degree, the student must prepare a thesis proposal for approval by the advisory committee and the head of the major department or chair of the interdisciplinary faculty, if applicable. This proposal must be submitted to the Graduate and Professional School at least 20 working days prior to the submission of the request for the final examination.

Compliance issues must be addressed if a graduate student is performing research involving human subjects, animals, infectious biohazards and recombinant DNA. A student involved in these types of research should check with the Office of Research Compliance and Biosafety at (979) 458-1467 to address questions about all research compliance responsibilities. Additional information can also be obtained on the  Office of Research Compliance and Biosafety  website.

A student must pass a final examination by dates announced each semester or summer term in the Graduate and Professional School Calendar .  To be eligible to take the final examination, a student’s GPA must be at least 3.000 for courses on the degree plan and for all courses completed at Texas A&M which are eligible to be applied to a graduate degree, and there must be no unabsolved grades of D, F or U for any course listed on the degree plan. To absolve a deficient grade, the student must repeat the course at Texas A&M University and achieve a grade of C or better. All coursework on the degree plan must have been completed with the exception of those hours for which the student is registered. For thesis-option students, an approved thesis proposal must be on file in the Graduate and Professional School according to published deadlines prior to the final examination or submission of the request for exemption from the final examination.

A request to schedule the final examination must be submitted to the Graduate and Professional School via ARCS a minimum of 10 working days in advance of the scheduled date for the examination. The Graduate and Professional School will be notified via ARCS of any cancellations. A student may be given only one opportunity to repeat the final examination for the master’s degree and that must be within a time period that does not extend beyond the end of the next regular semester (Summer terms are excluded).

For thesis option students, the final examination covers the thesis and all work taken on the degree plan and at the option of the committee may be written or oral or both. The final examination may not be administered before the thesis is available to all members of the student’s advisory committee in substantially final form, and all members have had adequate time to review the document. The examination is conducted by the student’s advisory committee as finally constituted. A thesis option student must be registered at the University in the semester or summer term in which the final examination is taken. Persons other than members of the graduate faculty may, with mutual consent of the candidate and the major professor, attend final examinations for advanced degrees. Upon completion of the questioning of the candidate, all visitors must excuse themselves from the proceedings. A positive vote by all members of the graduate committee with at most one dissension is required to pass a student on his or her exam. A department, or interdisciplinary degree program, may have a stricter requirement provided there is consistency within all degree programs within a department or interdisciplinary degree program.

The student’s advisory committee will conduct this examination. The student’s department will promptly report the results of the Final Examination to the Graduate and Professional School via the Academic Requirements Completion System (ARCS) within 10 working days of completion of the final examination. If an approved committee member substitution (one only) has been made, their approval must be submitted to the Graduate and Professional School via ARCS.

If the program requires the advisory committee to include at least one external member – with an appointment to a department other than the student’s major department – and the substitution is for the sole external member of the advisory committee, then the substitute must also be external to the student’s major department. In extenuating circumstances, with approval of the Graduate and Professional School, an exception to this requirement may be granted.

A thesis option candidate may petition to be exempt from the final examination provided the degree plan GPA is 3.500 or greater and he/she has the approval of the advisory committee, the head of the student’s major department, or intercollegiate chair, if appropriate, and the Graduate and Professional School. It is required that the petition for exemption be submitted the same semester the student intends to submit the thesis.

Additional Requirements

Continuous registration, foreign languages, application for degree.

In partial fulfillment of the residence requirement for the degree of Master of Science, the student must complete 9 resident credit hours during one regular semester or one 10-week summer semester in resident study at Texas A&M University. A minimum of 1 credit hour must be in a non-distance education delivery mode. Semesters during which the student is enrolled in all distance education coursework will not count toward fulfillment of the residence requirement. Upon recommendation of the student’s advisory committee, department head or Chair of the Interdisciplinary Program, if appropriate, and with approval of the Graduate and Professional School, a student may be granted exemption from this requirement. Such a petition, however, must be approved prior to the student’s registration for the final 9 credit hours of required coursework.

Students who are employed full-time while completing their degree may fulfill total residence requirements by completion of less-than-full time course loads each semester. In order to be considered for this, students are required to submit a Petition for Waivers and Exceptions along with verification of their employment to the Graduate and Professional School.

See  Residence Requirements .

A student in the thesis option of the Master of Science program who has completed all coursework on his/her degree plan other than 691 (Research) is required to be in continuous registration until all requirements for the degree have been completed.

See  Continuous Registration Requirements .

All degree requirements must be completed within a period of seven consecutive years for the degree to be granted. A course will be considered valid until seven years after the end of the semester in which it is taken. Graduate credit for coursework which is more than seven calendar years old at the time of the final examination (oral or written) may not be used to satisfy degree requirements.

A student who has chosen the thesis option must have the final corrected copies of the thesis cleared by the Graduate and Professional School within one year of the semester in which the final exam is taken, or a final exam exemption petition was approved. Exams taken in between terms will expire at the end of the term that ended prior to the exam. For example, a final exam taken and passed during the Fall 2022 semester will expire at the end of the Fall 2023 semester. A final exam taken in the time between the Summer and Fall 2022 semesters will expire at the end of the Summer 2023 semester.

No specific language requirement exists for the Master of Science degree.

For information on applying for your degree, please visit the  Graduation  section.

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Master of Science with Thesis Option in Food Science and Technology

Master of Science Degree with Thesis Option consists of original research that contributes to new knowledge. It is designed to prepare students for careers in research. Students go on to doctoral degree programs or hired as scientists, technologists, and development positions in industry, laboratories and government agency.

Annual Progress Report and Supervisory Committee Meeting – complete at least once a year Annual Progress Report (Word) At least two weeks before their supervisory committee meeting, students need to email the completed Student Progress Report form to their supervisory committee members and FDST Graduate Coordinator. It is your responsibility to call meetings with your committee. Supervisory Committee – complete by end of 2nd semester M.S. Supervisory Committee Departmental Form (Word) Requirements

• Minimum of three committee members
• Faculty advisor from the Department of Food Science and Technology serves as chair
• At least two must be Food Science and Technology faculty. The third member may be from Food Science and Technology or another department.
• If pursuing a minor: required to have a graduate faculty member from the minor program on their Supervisory Committee

Memorandum of Courses – complete by end of 2nd semester or before completion of 15 credit hours Memorandum of Course OGS Form (Word)

Plan of Study Calculation Spreadsheet (Excel)  Minimum of 30 semester credit hours

• At least one-half (15 hours), including thesis credits, must be in Food Science and Technology (FDST)
• Minimum of 8 credit hours must be 800 or 900 level without 400-level counterparts (excludes FDST 899)
• 6-10 hours of FDST 899 Master Thesis credit hours
• Minimum of 1 credit hour of FDST 896-002 Teaching Assistant
• Minimum of 1 credit hour of FDST 951 Seminar
• Minimum of 1 credit hour of FDST 952 Professional Communication

Research Proposal Defense – complete by the end of 3rd semester or before completion of 20 credit hours Proposal Defense Evaluation Form (PDF)

Proposal Defense Summary Form (PDF) Written Research Proposal Requirements

• Written format as a grant proposal for USDA, NIH, or NSF - Proposal length is recommended to be 6 to 7 pages
• Sections of a grant proposal can be included, but not limited to: Project Summary or Abstract, Project Narrative or Description, Bibliography and References

Oral Research Proposal Defense Requirements

• 20-minute seminar presentation with Supervisory Committee members
• Followed by oral examination by the Supervisor Committee

Final Semester and Graduation Please follow the Office of Graduate Studies (OGS) Steps to Completion in order to meet OGS deadlines and complete the necessary forms.  Applying for Graduation Graduation Application   Thesis and Final Oral Defense Final Examination Report OGS Form   Written Requirements Office of Graduate Studies Written Format Guidelines Oral Defense

45-minute public seminar presentation with 10 minutes for questions, open to faculty, graduate students, and guests; followed by oral examination by the Supervisor Committee (please allow 2 hours) Last Day and Departure Checklist   Departure and Offboarding Checklist (Word)  Submit a departure checklist before you leave UNL to Julie McManamey, FDST Graduate Program Coordinator. Your last day for FIC building access is commencement day. If you are on a graduate assistantship, your last workday is commencement day.

10 Best Food Science Masters Programs

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“Everything in food is science. The only subjective part is when you eat it,” said Alton Brown. He’s an American celebrity chef, author, and actor.

In our food science masters programs rankings , we’ll tell you exactly why that is the case.

Do you ever look at the nutrition facts or ingredients on the potato chips or crackers you are eating? Perhaps you wonder, how is all that information determined? How long did it take to find out how many calories are in this food? How do they find out how much fat is in this food? What about carbs? Sugar? Then, there’s the long list of ingredients. Some of them unpronounceable. You may wonder, what am I even eating?

It’s all about food science. We’ve got your go-to list of the best master’s programs in food science and technology.

Food science is the largest industry in the United States. This ever-expanding field of food science encompasses a wide range of career paths. The food science field brings together multiple scientific disciplines, like chemistry, biology, physics, and biochemistry. It creates into one large area of study.

It may seem overwhelming to think about. But when a student studies food science and technology, they focus on one or two specific areas of research. For example, food production, food engineering, or quality control.

The latest research in Food Science is published every day. It might be published on ScienceDirect, for example. ScienceDaily also publishes the latest findings in food science. Here is an article based on scientific evidence about the Ketogenic Diet and its potential to tame the flu virus. Or this one about how caffeine may offset some health risks from high fat and sugar-filled diets. Interesting stuff!

Food research is conducted by food scientists. These professionals research new ways to ensure food safety. They also work to improve the taste and nutrition of food. They ensure that food products meet safety standards, quality, and nutritional values. They stay current with the latest regulations and research. Food scientists should be able to analyze data and monitor processors, materials, and surroundings. Their work helps to detect any potential problems. Most food scientists work in the federal government, research universities, or private industry. Others may work in offices or food production facilities.

So, how does one become a food scientist, you ask? Are you detail-oriented? Do you excel at gathering and interpreting data? Do you have a strong background in science and math? A career in Food Science and Technology may be for you. You should start with an undergraduate food science program or a related field. Then you will want to pursue one of the best food science masters programs.

A Master’s in Food Science and Technology spans through a variety of applied science fields. These include:

• Chemical engineering
• Microbiology
• Biochemistry

In other words, Food Science students study the science and technology related to food. They also study engineering and mathematics. Some advanced sub-disciplines that you can explore with a Master in Food Sciences are:

• Food chemistry and analysis
• Food preservation and packaging
• Food technology

You’ll learn about food safety and ways to produce food that meets the needs of our modern society. The main role of food scientists is to produce quality, nutritious, and affordable food . That’s all while satisfying the complex needs of our society.

Food science is not just about cooking. It is also about conducting intense scientific research, and overcoming genuine challenges. Of course, it also involves unraveling multifaceted riddles.

Ready to learn more about food science – and what a career as a food scientist might offer you? Read more in our food science graduate program ranking .

See Also:  10 Best Master’s in Industrial Engineering

WHAT ARE THE BEST MASTER’S DEGREES IN FOOD SCIENCE AND TECHNOLOGY?

We know that you have educational goals in food science that you’re itching to pursue. You may not know where to start. The editors of Master’s Programs Guide utilize a unique ranking methodology based on the following three aspects:

40% Potential Salary After Graduation: Average mid-career salary of school alumni

30% Institutional Accreditation: Regional and national accreditation for the 2019-2020 school year

30% Overall Degree Affordability: Average cost of undergraduate and graduate tuition per school

At Master’s Programs Guide, we strive to do our best to guide you and your family toward a fruitful academic career. The pursuit of knowledge is a noble one. We want to help you reach your goals. For questions, comments, badge downloads, or data corrections, please feel free to reach out to us at [email protected].

Check out our ranking of the 10 Best Master’s Programs in Food Science and Technology!

See Also: Top 50 Highest Paying Masters Degrees

#1. Texas Tech University

Master’s in food science programs.

The first food tech master in our food science graduate program rankings is Texas Tech. Texas Tech University is in beautiful Lubbock, Texas. It bustles with excitement all year long. The school opened in 1923. TTU offers more than 150 undergraduate degrees, 100 graduate programs, and 50 doctoral degrees.

In fall 2019, 38,803 students were enrolled in the university. 32,158 were undergraduate and 6,645 were graduate and law students. Twelve colleges and schools make up the academic areas at Texas Tech University. According to U.S. News and World Reports , TTU  is ranked #218 in National Universities.

It is no surprise then that Texas Tech University offers food science degree programs. This food science major is offered as either a thesis or a non-thesis plan of study. It emphasizes the scientific and technological aspects of pre- to post-harvest food processing and distribution. Research programs involve:

• Food safety
• Food security
• Food processing
• Food microbiology
• Food quality and composition

The Master’s in Food Science thesis track requires a thesis. That is in addition to at least 24 semester credit hours of coursework and six thesis hours. The Master’s in Food Science without the thesis also required 24 credit hours of coursework. There is an internship in lieu of a thesis. Some courses are offered online . Others are offered in a traditional classroom setting on campus.

Each plan of study is research-intensive. Each one includes three major objectives:

• To be of practical value to the animal and food industries
• To contribute to the advancement of science
• To learn technical and reasoning skills conducive to accomplishing research

Research is conducted in a variety of topics. These include:

• Ruminant nutrition
• Feed processing and preservation
• Growth physiology
• Animal breeding
• Animal behavior
• Welfare science
• Reproductive physiology
• Endocrinology
• Neuroscience
• Genetics of carcass merit and muscle hypertrophy
• Meats and muscle biology
• Human nutrition
• Preservation and food safety

The Department of Animal and Food Sciences has modern facilities. These support graduate student teaching and research. There are field laboratories for beef cattle, sheep, goats, and swine. These are located on a 980-acre irrigated farm near TTU. The Burnett Center for Beef Cattle Research and Instruction is a world-class research feed mill and feedlot complex. It supports the research needs of the cattle feeding and the feed milling industries.

Many faculty members of this program are leading researchers in their respective fields. These include:

• Food science
• Muscle biology
• Animal wellbeing
• Breeding and genetics
• Physiology specializing in cattle, horses, sheep, goats, and swine.

TTU has a holistic admissions policy. It evaluates students on factors other than GRE scores and GPAs.

TTU offers many forms of financial aid. This includes fellowships and scholarships.

  #2.   Iowa State University

Masters degree in food science and technology.

You will find another one of the best food science programs at Iowa State University. Iowa State University opened in 1858. It is a flagship public land-grant and space-grant research national University. It is in Ames, Iowa. ISU includes ten different schools. It represents 100 different majors. In Fall 2019, there were 33,391 students enrolled at ISU. That number doesn’t even include post-doctoral students. ISU Cyclone sports teams play in the Big 12 Conference.

  Over 120 programs offer graduate study at ISU. This includes a food science programs. The Master’s in Food Science and Technology offers a thesis or non-thesis option for the degree. To pursue a graduate degree at ISU, a student must be accepted by both a program and the national University.

Each graduate student must obtain a Program of Study Committee prior to starting their coursework. The Program of Study Committee is chosen by the graduate student and the major professor. It is approved by the director of graduate education (DOGE). This committee directs the course of the student’s degree program.

Each student is required to consult with his or her major professor every term. This is prior to registration for course work guidance. Coursework for the degree program requires the approval of the POS committee. It also requires approval from the Food Science and Technology director of graduate education (DOGE), and the ISU Graduate College, as filed with the program of study (POS) plan.

The thesis option requires a minimum of 30 coursework credits. This includes five to six credits at a 600-level course in food science. The non-thesis option requires 36 total credits. This includes six credits at a 600-level food science course. Research areas for this degree include:

• Functional foods and packaging
• Food safety and quality
• Green and sustainable food
• Biomaterials processing technologies

Students must maintain or exceed a GPA of 3.0 while in this program.

Those who follow the thesis track must present a summary of their research project to their Program of Study Committee during their last semester. Students who follow the non-thesis course of study must complete a creative component project. This must be presented to their committee during their last semester. Both thesis and non-thesis graduate students must write a manuscript. This is for submission to a peer-reviewed journal. They must also pass an oral examination of their competency in food science subjects in order to graduate.

Read to apply for the Master’s of Science in Food and Technology? Students need an undergraduate degree with a minimum of a 3.0. Their undergraduate degree should emphasize:

• Chemistry and biology
• Nutritional science

ISU offers help to students for paying for their graduate degree. This includes financial aid, graduate assistantships, and more.

#3.   Texas Woman’s University

Food science master’s programs.

Another top master food technology program is at Texas Women’s University. This school has an enrollment of about 15,000 students. Texas Woman’s University is an independent public national university. It is known for its contributions in leadership in the health care professions and nutrition field. It is in Denton, Texas and opened in 1901. TWU offers women (and men, they have been admitted to the University since 1972), quality education. This ranges from certificate programs to doctoral degrees.

TWU is the largest state-supported national university or women in the United States. 90% of the student body identifying as women. The University is divided into six colleges. These include Arts and Sciences, Business, Health Sciences, Nursing, Professional Education, and Graduate School. TWU prides itself on offering small classes. These classes have accessible, knowledgeable, and supportive faculty. There are over 500 full-time faculty. 75% of all classes have 30 students or fewer.

TWU offers food science programs. Courses take place on TWU’s Denton campus. Students will prepare for a degree as a flavor chemist, developing new flavors and reformulating old ones. This food science programs entail that students will study:

• Food and flavor chemistry
• Sensory evaluation
• Food analysis

This degree is offered in a face-to-face traditional classroom setting.

Flavor chemists study food and break down food compounds. This is so their taste and aromas can be replicated in the lab. They develop new flavors and reformulate old ones.

Over the past two years, TWU has been awarded more than $700,000 in research studies. This is by national food and beverage companies, including Dr. Pepper Snapple . Food Science and Flavor Chemistry students perform research in the following areas:

• Evaluate the flavor-associated compounds in strawberries in an attempt to identify attributes associated with U.S. taste preferences
• Study watermelon to identify the specific agents contributing to flavor
• Examine mushroom for their flavor notes and role they may play in satiety and their potential role in weight control

This degree requires a total of 30 semester credit hours. That is as well as a thesis project. Students will receive hands-on experience. They will use unique equipment used in industry labs, including gas chromatography/mass spectrometry-olfactometry equipment. There is even a microfluidizer that is one of the few available in the United States. Students may also choose to declare a minor in this program.

#4.   Virginia Tech

Master’s degree programs in food science and technology.

The next top masters in food technology in our food science graduate programs ranking is Virginia Tech. Virginia Tech is the home of the “Hokies.” It lies on a plateau between the Blue Ridge mountains and Allegheny mountains in Blacksburg, Virginia. This campus opened in 1872. It is beautiful, scenic, and rich in history. It is also the state’s second-largest national university by enrollment.

VT includes nine colleges and a graduate school. Over 36,000 students attend VT. That’s both on and off the main campus. The main campus includes 213 buildings (including an airport). It spans across 2,600 acres. The VT Hokies sports teams compete in the NCAA Division I Atlantic Coast Conference. Notable Hokie alumni include football player Michael Vick and talk show host Hoda Kotb.

VT offers 110 bachelor’s degree programs . There are 170 master’s and doctoral degree programs. It holds a 14:1 student to professor ratio. It offers experiential learning, future-focused research, and an inclusive, spirited culture. Virginia Tech strives to accomplish the charge of its motto Ut Prosim (That I May Serve).

Among the 170 graduate-level degrees that VT offers is a Food Science degree. VT’s Food and Science degree has national recognition for its ability to prepare and place students in jobs after graduation. Almost 100% of Virginia Tech’s Food Science and Technology graduates have jobs in:

• Product development
• Sales and marketing
• Quality assurance
• Production management
• Analytical and technical services
• Regulatory affairs

The objective of these graduate food science programs is to develop within the student a basic scientific understanding of foods and food processing. This is as determined through:

• Engineering

The program aims to expand a student’s professional and technical knowledge in food science. This is while providing enriching experiences in the classroom and laboratory. Students also create connections with professionals in the career field.

The M.S. Degree in Food Science requires completion of at least 30 graduate credits. This  includes 12 credits of 5000 level courses and five credits of Special Study or Independent Study work. The final semester of this degree is spent conducting research and writing a thesis. Students may choose one of the following topics as their research thesis topic:

• Food safety and food microbiology
• Food processing and packaging
• Food engineering
• Aquaculture
• Education and extension
• Enology and brewing science
• Functional foods for health

#5.   University of Illinois at Urbana-Champaign

Master’s degree in food science.

Another one of the best food tech master programs is at the University of Illinois. The University of Illinois at Urbana-Champaign was founded in 1867. It has been thriving ever since! UIUC is located in the twin cities of Urbana and Champaign in east-central Illinois. This is only a few hours from Chicago, Indianapolis and St. Louis. The school’s Fighting Illini participates in more than 20 NCAA Division I varsity sports. It is part of the Big Ten Conference.

UIUC has won 29 Pulitzer prizes. It is ranked #14 as a Public University. This public school is one of the best colleges in the country based on the following criteria. It is #28 as a National University, according to U.S. News and Report Ratings . UIUC also invented the very first graphical web browser! More than 47,000 students attend UIUC. They are from all 50 states and over 100 countries. This includes over 16,000 graduate students. The student-faculty ratio at University of Illinois at Urbana-Champaign is 20:1. The school has 38.1% of its classes with fewer than 20 students.

UIUC offers a food science major in Food Science and Nutrition. For this major, students will either focus on Food Science or Nutrition. We will be covering the Food Science degree route.Students may choose from a thesis or non-thesis path. For both options, students must complete 32 hours. This includes a minimum of 12 500-level course hours. Students must also maintain a 3.0 GPA or higher to earn this food science major.

The non-thesis Master of Science in Food Science program is offered via live, synchronous online sessions. These use distance education technology. The program ensures the same degree of excellence. Courses are instructed by the same faculty as the on-campus non-thesis program.

UIUC faculty are some of the best in the country. The food industry researchers address a wide variety of research areas related to food science, including:

• Food chemistry
• Foodborne pathogens
• Food industry concerns
• Food processing/engineering

Within the area of food chemistry, faculty members are studying:

• Sensory science
• Flavor chemistry
• Manipulation of storage components
• Food safety and toxicology
• Food industry trends
• Structure-function behavior
• Foodborne pathogens.
• Chemical stability of foods

Graduate students have varied options for financial support. This includes Research Assistantship Teaching Assistantships and Fellowship. These provide a stipend, along with a tuition and partial fee waiver. Stipends often range from $7,500 to $23,000/year.

#6.   University of Idaho

The University of Idaho is a public school. It is one of the best colleges in the country. It has another excellent food science program. This school occupies the northwestern part of the state. It is in the city of Moscow. It lies in a rural setting. The campus spreads across 810 acres. Since 1889, U of I has provided students with a transformative education. This is to prepare them to solve real-world problems and achieve success in their career paths. It is one of the nation’s land-grant research universities. U of I is a prominent national leader in student-centered learning and interdisciplinary research. It promotes public service. The student-faculty ratio is 16:1. That provides each student with the individual instruction they need in order to succeed.

This school has almost 12,000 enrolled students. U of I offers 94 undergraduate degrees and 62 graduate degrees. This includes the food science programs. In this program, students will gain advanced technical knowledge and independent research skills to create their own food innovations.

Students will spend much time in food science labs:

• Investigating foodborne pathogens
• Collecting taste-sensory data
• Examining the processing and packaging of fruit, vegetable, meat, dairy, and cereal products.
• Exploring food processing, food microbiology, and food chemistry courses

Much of this food safety and food processing degree is spent conducting hands-on research. There are also international research projects that students can get involved in. There is even a Food Science club.

The Master’s in Food Science requires that students complete a minimum of 31 credit hours. This includes the research thesis element. Students will complete 10 hours of research for their thesis.

There are over 400 scholarships given to the College of Agricultural and Life Science students. These  are based on GPA and other qualifications.

#7.   Kansas State University

Kansas State University has another top food science, food safety, and food production program. Since opening in 1863, Kansas State University has been thriving. That’s all while providing students with a quality education that prepares them for their chosen careers. The Princeton Review’s 2020 edition of “Best 385 Colleges ” features K-State in different impressive ratings. This national student survey showcases 13% of the nation’s best four-year colleges. It does this by reviewing more than 140,000 students’ responses and ranking colleges in 62 categories. The Princeton Review ranked K-State:

• Number two in the nation for the best quality of life and great relationship with the surrounding town and best health services
• Number three for happiest students and students love these colleges
• Number seven for best run colleges and best athletic facilities.

It also has some of the best research facilities. This is a top public school for food industry majors, according to U.S. News & World Report. According to the survey comments, Kansas State University students said the atmosphere is “very personable and really focused on the student.” Instructors “go above and beyond” for students.

The school serves more than 22,000 students. K-State offers over 250 undergraduate academic programs and over 165 graduate degrees and certificates. There are 1,437 full-time faculty. This national University accommodates classroom learning with an 18-to-1 teacher-student ratio.

Among the graduate degrees offered is the nutrition and food science major. This degree can be completed on-campus or online. It features both a thesis and a non-thesis option. The Master of Science in Food Science program at K-State provides cutting-edge training in:

• Manufacturing
• And marketing safe, wholesome, and attractive food products.

The curriculum focuses on the:

• Microbiology of food
• Principles of HACCP
• Quality assurance of food products
• Advanced food chemistry

Moreover, The Institute of Food Technologists recognizes Kansas State University as having “the most comprehensive” food science program in the United States.

Students conduct research in the Food Chemistry labs are located in Call Hall . One is designated as an instrument laboratory. The other is a wet laboratory used for sample preparation and analytical studies. These facilities are used to determine the chemical and physical properties of food.

The Food Science degree requires that graduate students complete a minimum of 30 credit hours. This includes six hours of credits for the thesis option or two credit hours for the report option. This degree is offered in a traditional classroom or online.

To qualify for this program, prospective students need a Bachelor of Science Degree with a minimum cumulative GPA of 3.0 or higher. In addition, students must have completed the following pre-requisite courses:

• Biology, Botany, or Zoology
• Organic Chemistry

#8.   Purdue University

 graduate food science majors.

Purdue University has another great nutrition and food science program. This school is located in West Lafayette, Indiana. It first opened its doors in 1874 with six instructors and 39 students. Today, PU serves 33,646 undergraduate students and 9,963 graduate students. This is based on the enrollment data from Fall 2019. Purdue is made up of 13 schools and college. These serve both undergraduate and graduate students. The U.S. News & World Report ranked Purdue University the 6 th most innovative national university in 2018. It was the 57 th of National Universities in the 2020 edition. Neil Armstrong, the first man to walk on the moon, was a Purdue graduate!

PU offers a Food Science degree. The food industry degree is highly ranked by U.S. News & World Report. This program requires that graduate students choose one area of focus:

• Food Chemistry, Structure and Function
• Foods for Health
• Food Safety and Microbiology
• Food Processing or Technology Development

This degree path is an interdepartmental program. It includes all 20 of the faculty in the Department of Food Science and 11 select faculty in the following departments:

• Agricultural & Biological Engineering
• Animal Sciences
• Nutrition Science

On average, there are 75 graduate students in the program. They are divided between M.S. and Ph.D. students. There’s an equal division between U.S. and international students. All graduate students are supported on assistantships (or fellowships).

After students graduate, valuable networking opportunities with industry executives. That is along with the department’s placement services often lead to employment with companies such as:

• General Mills

So far, PU reports a 100% job replacement rate among the Food Science degree graduates.

PU’s Master’s in Food Science program requires a minimum of 30 credit hours. This includes coursework and research credit hours combined. Beyond the basic Food Science courses, students will select additional courses based on their specialization. In addition, students will take a Case Study Course. They will complete a research project pending graduation.

Funding for the Food Science graduate program is also offered. This includes endowments and resources provided by The Fellowship Office.

#9.   Clemson University

Master’s in food, nutrition, and culinary science.

Clemson University has a fantastic food science and food safety program. The school is ranked as the 27th Best National Public University by U.S. News & World Report . It is among the “Best Value Colleges” by Princeton Review for 2020. Clemson is dedicated to teaching, research and service. It opened in 1893 with 556 students and 15 faculty. CU has evolved into what it is today: a prestigious university committed to world-class research. It also serves the second largest student population in South Carolina.

The beautiful college campus sits on 20,000 acres in the foothills of the Blue Ridge Mountains. It is along the shores of Lake Hartwell, South Carolina. There are seven colleges that comprise CU. There are also research facilities and economic development hubs throughout the state of South Carolina. The student to faculty ratio is 16:1. This provides personal, customized learning to each Clemson student. 87% of faculty hold a Ph.D. degree or equivalent. CU alumni are pleased with their choice to attend this national university. 92% of Clemson graduates say they would pick Clemson again if they had to do it over.

Among these programs is a Food Science degree. There is either a thesis or non-thesis option. The Food Science degree thesis option requires a minimum of 24 credit hours of coursework and six credit hours of thesis research.

The non-thesis option requires a minimum of 30 credit hours. 15 hours must be from 8000-level or above courses. The final written exam is required for the non-thesis path. It is a two-day exam that covers four major categories:

• Food Engineering/Processing
• Food Microbiology/Safety
• Food Chemistry/Analysis
• Human Nutrition

#10.   North Carolina State University

Last but not least on our list of food science programs for aspiring agricultural and food scientists is NC State. NC State University began in 1887. It was a land-grant institution grounded in agriculture and engineering. Today, NC State University is a leading public research national university. It is still a land grant institution that is highly ranked by U.S. News and World Report. It excels across disciplines, including food products and the food industry. It is one of the best colleges in the country. North Carolina State University is located in Raleigh, North Carolina. It is and is a good match for those seeking a vibrant city atmosphere. At the same time, it is good for those who don’t want to be too far away from the rural country, the mountains, or the beach. The state of North Carolina provides everyone with their favorite scenery.

NC State’s motto, “Think and Do,” is evident in all of their academic programs. More than 36,000 undergraduate and graduate students at NC State University learn by doing. Ten colleges represent all major academic fields. State educates more North Carolinians than any other national University in the state. On the sports fields, NC State University is known as The Wolfpack. It competes in the NCAA Division I Atlantic Coast Conference. NC State University  is also ranked #1 in the state for the cost. It is ranked  for best value, according to U.S. News and Report.

NC State University offers a Food Science degree. This degree trains the next generation of leaders in food, bioprocessing, and nutrition science. NC State graduate students gain the necessary knowledge and skills for improving food quality, safety, and food-related public policy. They also gain a comprehensive understanding of nutrition and nutrition-related behaviors. The faculty in the Food Science Department are a team of scientists, researchers, and teachers. They are committed to guiding students through this graduate degree. At the same time, they prepare them for job placement when they graduate.

Students can choose from a thesis or non-thesis Graduate Degree in Food Science. Both the thesis and non-thesis degree prepare students to gain employment in food or allied industries. They are capable of conducting, analyzing, and communicating research findings. This is in either academic or industrial settings. The thesis route qualifies students for acceptance into a Ph.D. program. The non-thesis program prepares students for immediate job opportunities.

Both the thesis and non-thesis graduate program require 36 credit hours of course work. This includes:

• Processing Technology
• General Food Science

International students in this program are from diverse geographical and cultural backgrounds. Three-quarters of the graduate students come from the US. One-quarter are from elsewhere in the world.

What do agricultural and food scientists do?

Food Scientists and Technologists are common career choices of those with a master’s degree in Food Science Technology. These professionals have extensive knowledge in chemistry and biology. They study the basic elements and nutritional value of food sources. They also conduct research on how to make food production safer.

What are the best food science programs?

You will find some of the best food science programs at the national universities listed above, including at schools like California State Polytechnic University (California State Polytechnic University just barely missed our list!). Other top graduate programs and food science degrees can be found at leading national universities. The best colleges for food science degrees and working in the food industry include:

• California State University Los Angeles (California State University is another one that just barely missed the list)
• Virginia Polytechnic Institute
• California State University Long Beach

Other top national universities for food science degrees, according to U.S. News & World Report, include:

• American University
• National University
• Michigan State University
• University of Minnesota Twin Cities

Whether you choose to study these graduate programs in food science online or on the main campus, there are a few things you should look for when exploring a food system degree. Whether it’s California State University or other national universities, look for graduate programs that will provide you with research experience. Look for a program in food science that will let you get hands-on internship experience with a real food scientist or at real government agencies.

Pursue food science degrees that will let students choose concentrations of their choosing, such as:

• Research methods
• Applied nutrition
• Food industry
• Food products
• Quality control
• Food system quality assurance

Many of the best food science degrees and national universities overall are nationally ranked by U.S. News & World Report as well. The best food science degrees, as far as graduate programs go, offer more hands-on experience beyond the bachelor’s degree level. If you want to be a food scientist, choosing a state university that lets you get an in-depth look at food law and the overall food system is essential.

How do I get admitted to a food science program?

Most Master’s food science degrees look for students who have earned a bachelor’s degree in a related field. Common bachelor’s degrees requirements for Food Science and Technology Master’s Programs are science-related degrees. Some common prerequisite courses are:

The GRE is often the standard graduate study entrance exam. Students need to provide an average of three letters of recommendation. These letters should be from professional and/or academic recommenders. Past college professors, school counselors, or supervisors are good choices.

Prospective students will need to either submit a resume or a curriculum vitae (CV).

A statement of purpose is also referred to as a letter of intent or research statement. It introduces your academic and professional experience. 

Most universities have a non-refundable application fee. These fees can range from $50 to $100.

The following are common grad school application questions that you should consider:

• Why do you want to pursue these graduate programs , as opposed to other programs?
• What are your research interests?
• What are your short-term and long-term career goals?
• What are some of your strengths and weaknesses?
• What will you contribute to the program?

What can I do with a food science degree?

A Master’s Degree in Food Science  can prove to be a lucrative career path. This degree prepares students with the necessary lab skills and knowledge of food and nutrition. It equips them to work in several different professions. The projected growth of this field is 9% from 2020 to 2030. This is faster than average. 

Food product developers work behind the scenes to test and develop new food products. They often create and test recipes. They might work for companies to develop the packaging of these foods.

How much money can I make with a food science degree?

According to PayScale and the U.S. Bureau of Labor Statistics, Food scientists and technologists make a median salary of around $67,178 to $71,460 per year. Product developers make around $58,204 per year , depending on where they work.

Safety inspectors often work in manufacturing plants. They make sure that the products made for human consumption are safe. These professionals follow all safety regulations. They ensure that the employees do as well. Safety inspectors can earn around $59,019 or more. This depends on where they work.

OTHER NOTABLE PROGRAMS

#11. cornell university.

Location: Itaca, New York

Degree: Master’s in Food Science Technology

Net Price: $28,890

#12. Arizona State University

Location: Tempe, Arizona

Degree: Master’s in Nutrition

Net Price: $13,731

#13. Oregon State University

Location: Corvallis, Oregon

Net Price: $18,625

#14. Washington State University

Location: Pullman, Washington

Net Price: $17,297

#15. University of Nebraska-Lincoln

Location: Lincoln, Nebraska

Net Price: $17,315

#16. University of Akron

Location: Akron, Ohio

Degree: Master’s in Food and Environmental Nutrition

Net Price: $16,269

#17. Mississippi State University

Location: Starkville, Mississippi

Net Price: $16,640

#18. Michigan State University

Location: East Lansing, Michigan

Net Price: $16,227

#19. University of Maine

Location: Orono, Maine

Net Price: $16,984

#20. University of Wisconsin-Madison

Location: Madison, Wisconsin

Net Price:$14,169

IF YOU ENJOYED THAT, THEN CHECK OUT OUR ARTICLES ON THE  50 BEST ONLINE MBA DEGREE PROGRAMS  &  50 BEST NO GRE ONLINE MASTER’S PROGRAMS !

Michael Templeton Managing Editor

Kacey Reynolds Schedler Contributing Editor

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Food Science & Technology Graduate Studies

Students may pursue a master's or doctoral degree in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology. A Bachelor of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study toward an advanced degree. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.

Master of Science in Food Science, Nutrition and Health Promotion

The Master of Science in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology requires a minimum of 30 hours of graduate credit (Including 6 hours of research/thesis), a research thesis, and a final defense. At least 12 hours of coursework must be taken at the 8000-level. Graduate assistantships may be available.

Doctor of Philosophy in Food Science, Nutrition and Health Promotion

The Ph.D. program in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology is designed for individuals with graduate or B.S. degrees in related sciences who want to gain more in-depth research and academic experience. The minimum number of coursework hours for a Ph.D. student varies according to the specific requirements of the department and the student’s needs but usually requires a minimum of 60 hours of coursework beyond the B.S. degree.

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Master of Food Technology – MFoodTech

Massey’s Master of Food Technology will provide you with the practical skills needed to undertake independent research in the food industry. Become a research and development champion in the food industry.

Entry requirements

• Qualification structure
• Courses & specialisations
• Fees & scholarships
• Careers & jobs

Type of qualification

Level of study.

Once you’ve graduated with a bachelor’s degree – or have equal experience – you can study at the postgraduate level. Doctoral qualifications require additional entry requirements.

More about study levels

Our courses follow the New Zealand Qualification Framework (NZQF) levels.

Find out more about NZQF levels

Time to complete

Where you can study.

• International students

International students are not New Zealand citizens or residents.

Definition of New Zealand citizens and residents

Admission application due dates Course enrolment dates for accepted students Semester dates

Study a Master of Food Technology – MFoodTech

Food is an important part of our everyday life. The focus on health and wellbeing through food consumption is increasing. The world’s economies are also looking for new ways to add value to raw produce.

Internationally recognised and unique

The Massey Master of Food Technology is held in high regard around the world. It has been producing graduates for the New Zealand and international food industries for more than 50 years.

You’ll gain the research and technical skills to apply your knowledge in the commercial world.

Work on real food industry issues

Massey’s Master of Food Technology provides teaching of practical skills needed to undertake independent research in the food industry. You will then undertake your own large independent research project that focuses on real food industry problems and solutions.

World-leading facilities

At Massey, you’ll have access to real equipment for your research that’s applied and practical to the food industry including:

• a fully equipped pilot plant to enable you to research processes for the manufacture of food products
• labs equipped to analyse and characterise food texture, rheology, physical properties, chemical composition and microbial flora
• a sensory facility to gather consumer data for the sensory properties of food
• a post-harvest lab to study the packaging, storage and preservation of fruits and vegetables.

Massey has research expertise in meat and fish technology, dairy technology, fruit and vegetables, cereals and food additives and ingredients.

Our facilities will help you to develop new and innovative ideas, develop prototypes, work with consumers to test those and commercial scale production.

A MFoodTech is a good fit if you:

• have completed a bachelor or honours degree in food technology, food engineering or food science
• are interested in developing a research career
• are interested in progressing to a senior technical role.

Admission to Massey

All students must meet university entrance requirements to be admitted to the University.

• Massey University entry requirements

Specific requirements

To enter the Master of Food Technology you will have been awarded or qualified for:

• a bachelor’s degree in food engineering, food science or food technology, with a minimum B grade average over the 200- and 300-level courses, or equivalent, or
• a Bachelor of Food Technology with Honours having achieved at least Second Class Honours, or equivalent.

You will also provide a short summary of your research interests (200 words or less) with your application.

You will need to provide copies of all official academic transcripts for studies taken at all universities other than Massey University.

English language requirements

To study this qualification you must meet Massey University's English language standards.

• Massey University English language requirements

Time limits for Honours, Distinction and Merit

Where your qualification is completed within the stated time limit and to a high standard, you may be able to graduate with Distinction or Merit. 

• Look for information under ‘Student Progression’ in the General Regulations for Postgraduate Degrees, Postgraduate Diplomas and Postgraduate Certificates.
• Contact us through the Get advice button on this page if you have any questions.

Prior learning, credit and exemptions

For information on prior learning, exemptions and transfer of credit or other questions:

• review the Recognition of Prior Learning regulations
• contact us through the Get advice button on this page.

English language skills

If you need help with your English language skills before you start university, see our English for Academic Purposes (EAP) courses.

Maximum time limits for completion

There are maximum time limits to complete postgraduate qualifications.  If you do not complete within the maximum time, you may be required to re-apply for the qualification if you wish to continue your studies.

Official regulations

To understand what you need to study and must complete to graduate read the official rules and regulations for this qualification .

You should read these together with all other relevant Statutes and Regulations of the University including the General Regulations for Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate Certificates.

Returning students

For returning students, there may be changes to the majors and minors available and the courses you need to take. Go to the section called ‘Transitional Provisions’ in the Regulations to find out more.

In some cases the qualification or specialisation you enrolled in may no longer be taking new enrolments, so may not appear on these web pages. To find information on the regulations for these qualifications go to the Massey University Calendar.

Please contact us through the Get advice button on this page if you have any questions.

Structure of the Master of Food Technology

The Master of Food Technology is awarded without specialisation.

If you study full-time, you’ll take 120 credits per year or 60 credits per semester.

The Master of Food Technology is a parts-based qualification. That means you must complete the first part, before moving to the second.

For progression to Part Two you must have maintained a B grade average over the Part One courses.

When you enrol in the thesis you commence with 141806 Thesis Part One (60 credits) followed by 141807 Thesis Part Two (60 credits) in the next enrolment period.

Both parts combine to meet the thesis requirements with a single grade assigned to each part.

If the thesis cannot be submitted at the end of the initial Part Two enrolment, you must re-enrol in Part Two (and pay fees) each semester until submission is made, unless you meet the criteria for an extension.

Courses and specialisations

Credit summary, 180 credits.

• Part One research methods course – 15 credits
• Part One courses selected from the Schedule – 45 credits
• Part Two thesis – 120 credits

This is a parts-based qualification. This means there are regulations around your completion of Part One before progressing to Part Two, etc.

Course planning key

Part one (choose 60 credits from), compulsory course.

Research methods for students in engineering and technology. Topics include: statistical design of research experiments; hypothesis testing; use of statistical models to test engineering questions; data analysis; literature searches; development of research proposals; critical assessment of scientific literature.

Restrictions: 228340

Food Technology courses (Choose 45 credits from)

Application of a multi-disciplinary approach drawing from microbiology, chemistry, reaction kinetics, process engineering and packaging technology to the development, evaluation and optimisation of preservation processes, packaging technologies, and storage and supply chain systems for fresh and manufactured food products.

Prerequisites: 280201 , 141311

This course provides a strategic overview of the food product development process from the initial new product strategy and its influence on identification of product opportunities through to the actual launch of the finished food product and its influence on the launch strategies and tactics adopted by a company.

Prerequisites: 141211 , 141312 , 141395 , 280201 Corequisites: 228797 Restrictions: 141772

A course based on the physico-chemical properties of food ingredients impacting on the: (i) stability and sensory properties (technofunctionality) and (ii) health properties (biofunctionality) of foods. A good understanding of the food destabilization mechanisms, and how to control key food reactions, will be gained. Special emphasis will be given to dairy products (dispersions, emulsions, foams and gel systems).

Prerequisites: 123201 , 123271 , 141312 , 141395 Corequisites: 228797

Part Two (Choose 120 credits from)

Research in a defined area of Food Science, Technology or Engineering.

A supervised and guided independent study resulting in a published work.

Corequisites: 141806

Fees and scholarships

Fees, student loans and free fees scheme.

Your tuition fees may be different depending on the courses you choose. Your exact fees will show once you have chosen your courses.

There will also be some compulsory non-tuition fees and for some courses, there may also be charges for things such as study resources, software, trips and contact workshops.

• Get an estimate of the tuition fees for your qualification
• View a list of non-tuition fees that may be payable

Already know which courses you're going to choose?

You can view fees for the courses that make up your qualification on the course details pages.

• Course search

Student loans (StudyLink) and Fees Free scheme

You may be eligible for a student loan to help towards paying your fees.

The New Zealand Government offers fees-free tertiary study for eligible domestic students. Find out more about the scheme and your eligibility on the Fees Free website. To use the site's eligibility checking tool, you will need your National Student Number.

Current and returning Massey students can find their National Student Number in the student portal.

• Student loans ( StudyLink )
• Student portal

Scholarship and award opportunities

• Massey University Postgraduate Overseas Research Grant

Fees disclaimer

This information is for estimation purposes only. Actual fees payable will be finalised on confirmation of enrolment. Unless otherwise stated, all fees shown are quoted in New Zealand dollars and include Goods and Services Tax, if any. Before relying on any information on these pages you should also read the University's Disclaimer Notice .

Careers and job opportunities

Graduates of Massey’s Master of Food Technology are highly sought-after by employers. They are known for their ability to coordinate product development, process development, quality management and production management.

Rapid progression to management

Career progression in the food industry can be rapid. You may start out in your career with a research and development role and progress to senior management and leadership positions in the industry, or you could set up your own business.

A path to more in-depth research

The Massey Master of Food Technology will advance your research skills and give you the opportunity to make a tangible impact on the food industry. It is also a stepping stone to more in-depth research at a PhD level.

Accreditations and rankings

ShanghaiRanking - Food science and technology

Massey University is ranked as one of the top 75 universities worldwide for Food Science and Technology (out of 300) by ShanghaiRanking.

Related study options

Food process engineering – bachelor of food technology with honours.

The world needs healthy and safe food products and ingredients manufactured on a large scale. New food products pose challenging and exciting process design problems that you can help solve.

Food Product Technology – Bachelor of Food Technology with Honours

Learn how to develop the great-tasting food products of the future, incorporating exciting new nutritional health benefits.

Graduate Diploma in Dairy Science and Technology – GDipDairySciTec

An invaluable qualification for new and established employees across the dairy sector.

Master of Food Safety and Quality – MFoodSafQual

Enhance your career in the food industry with a Master of Food Safety and Quality. You will play a key role in managing food safety and quality in any food manufacturing company, food auditing company, or regulatory authority.

Useful planning information

• Find more courses or qualifications
• Planning your study
• Application process overview
• Semester dates
• Fees and funding
• Scholarships and awards search

Key information for students

Compare qualifications and academic information across different New Zealand institutions. Learn more on careers.govt.nz

Chapman University Digital Commons

Home > Dissertations and Theses > Food Science (MS) Theses

Food Science (MS) Theses

Below is a selection of dissertations from the Food Science program in Schmid College that have been included in Chapman University Digital Commons. Additional dissertations from years prior to 2019 are available through the Leatherby Libraries' print collection or in Proquest's Dissertations and Theses database.

Theses from 2024 2024

A Meta-Analysis of Seafood Species Mislabeling Rates in the United States , Sarah Ahles

Use of a Novel Combination of Multiplex PCR and DNA Barcoding in Assessing Authenticity of Ginseng Products , Diane Kim

Optimization of Pre-Enrichment and Screening Methods for the Detection of Salmonella enterica in Meat Analog Products , Kylie Sacapano

Chlorogenic and Caffeic Acids’ Impact on Formation of Fluorescent and Non-Fluorescent Advanced Glycation End-Products as a Function of Temperature , Christianne Yapor

Theses from 2023 2023

Kinetic and Mass Spectrometric Characterization of Anti-Greening Mechanisms of Cysteine and Glutathione in Chlorogenic Acid-Lysine Solutions , Charles Taylor Drucker

DNA Barcoding of Ayurvedic Herbal Supplements used for the Purported Treatment of COVID-19 , Calin Harris

Disinfection of Foodborne Bacteria using the Contamination Sanitization Inspection and Disinfection (CSI-D) Device , Jennifer McCoy Sanders

Labeling Compliance, Species Authentication, and Short-Weighting of Prepackaged Frozen Shrimp Sold in Grocery Stores in Southern California , McKenna Rivers

Single-Laboratory Validation for the Detection of Salmonella enterica in Meat Analog Products , Amanda Tabb

Theses from 2022 2022

Characterization of Gangliosides and Fatty Acids in Extracellular Vesicles from Human Milk , Aliya Amin

Evaluating Mislabeling of Raw, Ready-To-Eat Seafood Products in Orange County, California , Courtney Kitch

Microbiological Safety and Quality of Raw, Ready-to-Eat (RTE) Seafood Sold in Orange County, California , Grace Marquis

Investigating the Relation Between Genetic Variation in FADS1 & FADS2 with the LCPUFA Content of Extracellular Vesicles from Human Milk , Natalie Paterson

Theses from 2021 2021

The Impact of Processing on the Content and Composition of Bovine Milk Extracellular Vesicles , Anna Colella

Gamma and X-ray Irradiation Improve Postharvest Shelf-Life in 'Bartlett' Pears , Matthew Garcia

Color and Structural Modifications of Alkaline Extracted Sunflower Protein Concentrates and Isolates Using L-Cysteine and Glutathione , Akira Ishii

Microplate Immunocapture Coupled with LAMP-BART and Selective Plating for the Rapid Detection of Salmonella Infantis in Dry Dog Food and Treats , Danielle Rosen

Application of a DNA Mini-Barcoding System based on the Mitochondrial Control Region for the Identification of Raw and Processed Tuna Products , Jiahleen Roungchun

Assessing the Efficacy of Bacteriological Analytical Manual (BAM) Enrichment Broths for Detection of Salmonella spp. in Meat Analogs , Georgia Sampson

Theses from 2020 2020

Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour , Rashi Bhatnagar

Elucidating the Relation between Human Milk Fatty Acids, Extracellular Vesicles, and Infant Developmental Outcomes in the First Year of Life , Diana Bickmore

Effect of Dried Mushroom Powder on Thiol Content in Lyophilized and Native Bovine Myofibrillar Protein , Allany Chayasing

Use of Molecular Methods to Authenticate Animal Species and Tissue in Bovine Liver Dietary Supplements , Olive Dahm

Oyster Mushroom (Pleurotus ostreatus) Stipe Peptides as in-vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds , Suraj Meharwade

Effect of Low Dose Irradiation on Expression of Genes Involved in Ethylene Biosynthesis of 'Granny Smith' Apples , Brian Nyakundi

Labeling Compliance, Species Authentication and Net Weight Identification of Frozen Fish Fillets Sold in Grocery Stores in Southern California , April Peterson

Authentication of Species in Bison Products Using Molecular Methods , Zerika Scales

Impact of Gamma Irradiation on Post-harvest Disorders in 'Bartlett' Pears , Michelle Tu

Theses from 2019 2019

Effect of Poor Sanitation Procedures on Cross-Contamination of Animal Species in Ground Meat Products , Sunjung Chung

Use of Gamma Irradiation as an Intervention Treatment to Inactivate Escherichia coli O157:H7 in Freshly Extracted Apple Juice , Dielle Aurelia Fernandes

Real-Time PCR Combined with DNA Barcoding for the Authentication of Red Snapper (Lutjanus campechanus) Fillets , Rachel Isaacs

L-Cysteine Effects on Chlorogenic Acid Quinone-Amino Acid Induced Greening and Browning: Mechanism and Effects on Antioxidant Capacity , Yundi Liang

Labeling Compliance and Species Authentication of Fish Fillets Sold at Grocery Stores in Southern California , Priscila Liou

Use of PCR Cloning Combined with DNA Barcoding to Identify Fish in a Mixed-Species Product , Anthony Silva

Theses from 2015 2015

Identification of Species in Ground Meat Products Sold on the U.S. Commercial Market Using DNA-Based Methods , Dawn Kane

Antimicrobial Susceptibility of Listeria monocytogenes to Bacteriophage LISTEX™ P100 in Alfalfa Sprouts (Medicago sativa) , Tushar Sawant

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Master of Food Technology

I have always been passionate about teaching food science, especially when the focus is sensory analysis.

Koushik Adhikari, Ph.D.

Application Deadlines

News & events, testimonials, contact information, request information.

Offered online through the  College of Agricultural and Environmental Sciences , the University of Georgia’s online Master of Food Technology will teach you how to maximize in-line processing efficiencies, improve food product quality and safety and implement good manufacturing practices in line with current regulations, food safety, and HAACP practices.

This fully online, non-thesis master’s provides working professionals the opportunity to learn from food industry experts and top food science and technology researchers. The Master of Food Technology degree offers the opportunity for instruction in core areas of food technology, such as processing, packaging, microbiology, fermentation, chemistry, ingredients, product development, and food regulation. In addition, the degree offers current and up-to-date information on emerging trends, new regulations, and potential innovations. You will learn identification and prevention of product failure, an understanding of the consumer mind and consumer needs, innovation in process optimization for consistent quality and safety, new product formulations to improve human health, and fermentation technology used in the beverage industry.

Whether your bachelor’s degree is in food science, chemistry, biology, nutrition, chemical engineering, environmental sciences, or other science-related fields, the Master of Food Technology will prepare you for a rewarding career in the food industry. Program graduates accept jobs such as Research & Development Director/Innovation, Manager of Quality Assurance, Quality Assurance Auditor, Executive R&D Chef, Senior Process Engineer, Manager of Ingredients, and Manager of Sales.

Accreditations

The University of Georgia is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award baccalaureate, master’s, specialist, and doctoral degrees. The University of Georgia also may offer credentials such as certificates and diplomas at approved degree levels. Questions about the accreditation of the University of Georgia may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website ( www.sacscoc.org ).

Credit and Transfer

Total Hours Required to Earn Degree:  33 (credit hours)

Maximum Hours Transferable into Program:  6

Master of Food Technology Degree Program Admission Requirements

Students applying to The University of Georgia must be accepted by the  Graduate School . Persons holding a bachelor’s degree from any institution accredited by the proper regional accrediting association are eligible to apply for admission to the Graduate School.

Two years of work experience in the food industry or food-related occupation in the public sector is recommended for admission to this graduate program.

Master of Food Technology Application Checklist

• Application  – Submit the  Graduate School Admissions  online.  Application fee: $75 Domestic/$100 International.
• Select Campus  – Online 
• Select Intended Program  – MFT, Food Technology (Food Science and Technology) [MFT_FTEC_ONL]
• Résumé or curriculum vita  – Submit online to the Graduate School.
• Statement of Purpose  – Submit a one-two page statement of purpose online to the Graduate School. The statement of intent should clarify the candidate’s relevant background, interests, and goals in relation to the program.
• Transcripts  – Submit unofficial transcripts from all institutions attended as part of the online application. Send official transcripts after you are offered admission.
• Letters of Recommendation  – Submit three letters of recommendation online to graduate school. Letters should be from individuals who can evaluate the applicant’s scholarly ability and potential for success in a graduate program. Preferably at least two of them are from faculty who have instructed the applicant in a previous program of study. The application will prompt your recommenders to submit their letters electronically.

Domestic Applicants 

• Fall:  July 1 – While applications received prior to  April 1  receive priority consideration, the program will review all competitive applications received before July 1.
• Spring:  November 15
• Summer:  May 1

International Applicants

• Fall:  April 15
• Spring:  October 15
• Summer:  February 15
• International Applicants – must submit TOEFL or IELTS scores.

Master of Food Technology Tuition & Fees

Tuition rates and student fees may change each year.

Based on the 2024-25 credit-hour cost, a person who had completed this program at the recommended pace would have paid $21,285 in tuition. Reference  this sheet  to identify the current credit hour rate for your program of interest.

Please use the Estimated Cost Calculator on the Bursar’s Office website to calculate one academic (Fall/Spring) year’s tuition. 

This program is an E-Rate program, so choose “yes” for the E-Rate line item within the calculator.

Fees for those students enrolled in exclusively online programs are $411 per semester. 

Potential additional costs include:

• Exam proctoring fees
• Technology upgrades 

The complete cost of attendance can be found at  https://osfa.uga.edu/costs/ .

Financial Aid

Visit the  Office of Student Financial Aid  for information about financial assistance.

Corporate Assistance

Consult your employer about the availability of tuition reimbursement or tuition assistance programs.

Military Assistance

Active duty military, veterans, and military families should visit  Veterans Educational Benefits  to take full advantage of available financial assistance and educational benefits.

University System of Georgia Tuition Assistance Program (TAP)

The purpose of TAP is to foster the professional growth and development of eligible employees. For more information, see  Tuition Assistance  (refer to the Distance Learning section). 

Technology Requirements

• Computer with current operating system (Windows, Mac, or Linux). Additional peripherals such as webcam, headphones, and microphone are required.
• High-speed internet access.

Master of Food Technology Degree Program Structure

The Master of Food Technology degree program is fully online and consists of at least 33 semester hours. A student working full-time can complete the program in 2.5 – 3 years depending on the number of courses taken per semester. An advisor and graduate committee will work with you to design a program of study that meets your professional needs.

The exit project exposes students to comprehensive literature research and provides training in problem-solving and exhaustive analysis of a current topic in food science. At the end of the course work and exit project, students in the non-thesis master’s program will take a comprehensive final written and oral exam developed by the advisor and a graduate committee. Entrance requirements are the same as those for the Master of Food Technology degree. This is a professional degree program and will not meet the criteria for admission to the Ph.D. program in Food Science and Technology.

Master of Food Technology Area Courses and Electives

33 Semester Hours Required (6 hours required, 12 hours from Area courses, plus 15 hours of elective courses)

Laurel Dunn Assistant Professor and Extension Specialist

Anand Mohan Associate Professor

Faith Critzer Associate Professor

Rakesh K. Singh Professor

Abhinav Mishra, Ph.D. Assistant Professor

Chad Paton, Ph.D. Associate Professor

William Kerr, Ph.D. Professor

Ron Pegg, Ph.D. Josiah Meigs Distinguished Teaching Professor

Koushik Adhikari, Ph.D. Associate Professor

Fanbin Kong, Ph.D. Professor

UGA Food Scientists Receive Grant to Build Organic Growers Toolbox

Abhinav Mishra, associate professor in the Department of Food Science and Technology – as well as faculty member and graduate program coordinator in the online Master of Food Technology program – has received a $3.5 million grant, alongside his colleague, Govindaraj Dev Kumar, as part of their ongoing work in food safety.

The Sweet History of Halloween’s Iconic Treat

Candy corn may be the most controversial treat of the fall season. You either think of the tri-colored candy with nostalgic feelings or you are put off by its waxy texture or the sweet flavor. Whatever your opinions on the candy are, you probably do not immediately think of its…

How UGA Research is Creating a Safer Future for Food

The University of Georgia Center for Food Safety is making strides to create a safer global food chain. Each year around 48 million people in the U.S. get sick from contaminated food or beverages and 3,000 die from foodborne illness. The center houses a team of scientists dedicated…

See more news articles related to this program

“I was excited to be among a network of peers who were similarly interested in this niche world of learning about how food is made and how to make it better. I knew that was something I wanted to be a part of.  The reputation of UGA has opened so many doors for me, led me to meet incredible friends during college, and allowed me to connect with our alumni networks far and wide.” Zane Tackett , ’20

“When I meet with customers I now have a broader understanding of how they are processing their products which helps me to ask better questions, so I can understand the issues they are facing and I am able to make suggestions to improve their product or save them money. The online Master of Food Technology degree made me a more valuable employee to the company I work for and opened doors for more advancements in my career.” David Gill ,’ 20

“The professors in the Food Technology program were highly knowledgeable with impressive credentials and they were very accessible.” Paul Rockwell ,’11 

Contact us using the request for information form or call 706-480-8438 .

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Applying to UW-Stout

Academic Programs & Courses

Dive Into Campus Life

Elevate Your Business

Our Polytechnic Advantage

M.s. food science & technology, master innovation in food technology..

UW-Stout's Master of Science in Food Science and Technology program is uniquely developed to propel graduates into successful careers in the food industry, academia, and beyond. The program stands out with its blend of academic curriculum and hands-on experiences, preparing students for the dynamic challenges and innovations in the world of food science.

Engineering the Future of Food Management

Our curriculum is a robust combination of core concepts and applied knowledge in Food Science and Technology. Students delve into critical areas such as:

• Food Chemistry & Microbiology
• Food Safety & Regulations
• Food Engineering & Product Development
• Sensory Evaluation & Quality Assurance
• Food Processing & Plant Management

This comprehensive academic approach ensures that our graduates are not just knowledgeable, but are adept at applying their skills in real-world scenarios.

Program Overview

View program plans, credit requirements and course descriptions.

Outcomes & Objectives

The Food Science and Technology program prepares you for:

• Graduate co-ops/internships leading to positions in demand in a geographic area
• Opportunities for applied research, sensory evaluation, and independent studies on real industry problems
• Small student-to-faculty ratio provides ready access to professors with a broad range of food expertise.

Research-Driven Applied Learning

The M.S. program is distinguished by its focus on applied research, providing students with valuable opportunities to engage in advanced studies in food science technology. Collaborative projects and industry-based experiences form the cornerstone of our learning model, ensuring that students are well-versed in contemporary research and industrial practices

Scholarships are available, including scholarships specifically for international students. Our unique program offers undergraduate dual enrollment courses supporting programs accredited by the Institute of Food Technologists.

Alumni Spotlight. Real-World Success & Global Connections.

“I chose the Master of Science in Food Science & Technology program at UW-Stout because of its polytechnic experiential learning environment. I receive hands-on learning experiences in well-equipped laboratories, and the theoretical knowledge required for a successful career in the food science and technology profession.

I've had the chance to learn from and interact with distinguished professors and connect with a vast alumni network. This program is STEM-designated which is a great opportunity for international students like myself because I can have an OPT opportunity for up to 3 years after graduation. This program also offers co-ops/internships and independent research opportunities which increase my opportunities for employment before graduation.

My current research is on the optimization of nutritionally dense innovative food product formulations for increasing profit as well as various health benefits. One of the best parts about studying at UW-Stout is the caring professors. They are dedicated to preparing students for successful careers. My professors truly care about me and guide me in every step. They inspire us to showcase our accomplishments, making us ready for real-world problems.

I feel coming to UW-Stout was one of the best decisions I have made for myself. I am meeting people from different cultures and experiencing their unique perspectives. We all share a similar enthusiasm and warmness in our hearts about UW-Stout a place that feels like home to us. Undoubtedly, this was one of the best experiences of my life. UW-Stout has prepared me personally and professionally to succeed in my food science and technology career.”

- Prativa Gaire, Nepal  

STEM OPT Extension Advantage for International Students

Use the  Request Information  form to receive a program summary and learn more about the M.S. Food Science & Technology.

Request Information

General uw-stout graduate school application.

All prospective graduate students at UW-Stout must follow a standard application process through our  Graduate Studies . Beyond that, each graduate program has specific requirements that must be met to be successfully admitted to the program:

Program-Specific Admission Requirements

Application deadlines.

• Spring Term: September 1 (Priority)
• Fall Term: February 15 (Priority)

Eligibility

To be admitted with full status to the M.S. Food Science and Technology program, you must:

• Have earned a minimum GPA of 3.0
• Minimum paper-based of 550, or a minimum iBT score of 79
• Minimum score of 6.5
• Minimum score of 53
• Complete a Bachelor's or Master's degree within the last five years from a regionally accredited institution in the United States or abroad in which English is the official medium of instruction.
• Complete UW-Stout's  English as a Second Language (ESL) program .

Applicants who have not taken the program pre-requisites including Food Science (FN 240), Unit Operations in Food Processing (FN 350), Food Microbiology (FN 402), Food Chemistry (FN 425), and Statistics (STAT 320) may be able to complete these pre-requisites in their first two semesters of the program. Credits earned from these pre-requisite courses would not count toward completing the master’s degree.

Typical Careers of Graduates

Food Science and Technology  students generally obtain employment in either research and development or quality assurance. They are employed in the industry as:

• directors of food product development
• heads of sensory evaluation divisions
• senior food scientists
• managers of quality assurance
• supervisors in test kitchens
• directors of consumer services
• technical representatives

It is also common for students to further their education by continuing in a doctoral program.

Salary Information

Salaries are very competitive with other professional careers. To obtain the latest information on salary projections, refer to the Occupational Outlook Handbook  ( Food Scientists ) which is updated periodically.

Employment Outlook

According to the U.S. Department of Labor, employment of food scientists and dietitians is expected to grow for all occupations through 2022. Employment will be stimulated by a heightened public focus on diet, health, changes in food safety, and biosecurity.

Food Scientists:  Biotechnological research will continue to offer possibilities for the development of new food products and food packaging. Opportunities are good for those with a master's degree, particularly for graduates seeking applied research positions in a laboratory. Employment of food scientists is relatively stable during periods of economic recession and layoffs are less likely because food demand fluctuates very little with economic activity.

The Institute of Food Technology (IFT) delivers the latest data on the food science profession: what people earn and how they feel about their jobs.

Advisory Committee Members

Graduate Food Science & Technology

Forty-four food science students present plans to prevent food contamination, illness

Inspiring Graduate: Areeba Ali, M.S. Food Science & Technology

Inspiring Graduate: Stephen Aduboffour, M.S. Food Science & Technology

At Food Quality and Design it is possible to perform a bachelor and master thesis. On this page you can find the thesis booklets with all topics within FQD for the studies BFT, MFT, MFQ, BBC and MME.

Thesis booklet

Thesis booklet (BFT and MFT)

Thesis booklet (MFQ)

Thesis booklet (BBC and MME)

BSc an MSc programs

The following programs are allowed to perform a thesis at FQD:

• BSc Food Science and Technology (BFT)
• BSc Management and Consumer Studies (BBC)  

MSc Food Science and Technology (MFT)

• Specialization A - Product Design and Ingredient Functionality
• Specialization B - Sustainable Food Process Engineering
• Specialization D - Dairy Science and Technology
• Specialization E - Food Digestion and Health
• Specialization G - Sensory Science
• MSc Food Quality Management (MFQ)
• MSc Management, Economics and Consumer Studies (MME) 

• Master's programmes in English
• For exchange students
• PhD opportunities
• All programmes of study
• Language requirements
• Application process
• Academic calendar
• NTNU research
• Research excellence
• Strategic research areas
• Innovation resources
• Student in Trondheim
• Student in Gjøvik
• Student in Ålesund
• For researchers
• Life and housing
• Faculties and departments
• International researcher support

Språkvelger

Course - master thesis in food science, technology and sustainability - tmmt5004, course-details-portlet, tmmt5004 - master thesis in food science, technology and sustainability, examination arrangement.

Examination arrangement: Master's thesis with adjusting oral exam Grade: Letter grades

Course content

The master thesis is a scientific research project within selected part (s) of the food chain, from raw material to consumer. The task can be done in cooperation with business, management (eg the Norwegian Food Safety Authority) or relevant universities and research institutes. The thesis gives the student (s) professional insight into relevant topics from the entire value chain, practical research experience and introduction to general research methodology. Issues, methods and results must be presented according to given guidelines.

Learning outcome

Knowledge Students shall:

- Have specialized insights into selected parts of the food chain in food Production.

- Have thorough knowledge of scientific literature and methods related to the problem in the assignment.

General competence Students shall:

- Be able to related the work to a sustainable development in the food sector

- Be able to formulate a problem, plan and implement or design a survey within given time and resource frameworks as well as in line with current research ethical norms.

- Be able to process, analyze and conclude data from an experiment or survey.

- Communicate research results in scientific form.

Learning methods and activities

Submission of project description, presentation of plan of the independent work with individual / group guidance. The master thesis is written alone or with a fellow student (maximum 2 students). The scope of the assignment is regulated on the basis of individual work or group work. All students doing their master's thesis at the Faculty of Natural Sciences, should conclude an agreement regarding counselling. This is done via an electronic form in Sharepoint. The standard contact period with the supervisor/s for this master thesis is 25 hours. Any contact between supervisor/s and student beyond this, depends on the supervisor/s choice of supervision methodology. It is expected that the student works independently beyond the standard contact period.

Compulsory assignments

• Project description, presentation

Specific conditions

Admission to a programme of study is required: Food Science, Technology and Sustainability (FTMAMAT)

Required previous knowledge

The course is reserved for exchange students. Admission to the course requires completion of 90 credits at the master's degree level in Food science or equivalent studies.

Version: 1 Credits:  30.0 SP Study level: Second degree level

Term no.: 1 Teaching semester:  AUTUMN 2024

Term no.: 1 Teaching semester:  SPRING 2025

Language of instruction: English, Norwegian

Location: Trondheim

• Biotechnology/Aqua Culture
• Biotechnology/Molecular Genetics
• Food Subjects
• Technological subjects
• Ida-Johanne Jensen
• Anita Nordeng Jakobsen
• Eirin Marie Skjøndal Bar
• Jørgen Lerfall
• Kari Helgetun Langfoss
• Kirill Mukhatov
• Lene Waldenstrøm

Department with academic responsibility Department of Biotechnology and Food Science

Examination

Examination arrangement: master's thesis with adjusting oral exam.

• * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

More on examinations at NTNU

DSpace JSPUI

Dspace preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets.

• DSpace at Central Campus of Technology Dharan
• Department of Food Technology

Food Technology Thesis Collection home page

• 3 Subedi, Nirmala
• 2 Khadka, Abhishek
• 2 Khadka, Samip
• 2 Lamsal, Anusmriti
• 2 Pokharel, Prajwal
• 2 Subba, Raju
• 2 Thapa, Santosh
• 1 Acharya, Diwash
• 1 Adhikari, Basanta Raj
• 1 Adhikari, Bhaskar Mani
• 5 wheat flour
• 3 antioxidant
• 3 buckwheat
• 3 fermentation
• 2 alcoholic beverage
• 53 2020 - 2023
• 49 2010 - 2019
• 3 2007 - 2009

40 Facts About Elektrostal

Written by Lanette Mayes

Modified & Updated: 01 Jun 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy , materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes , offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development .

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy , with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

Elektrostal's fascinating history, vibrant culture, and promising future make it a city worth exploring. For more captivating facts about cities around the world, discover the unique characteristics that define each city . Uncover the hidden gems of Moscow Oblast through our in-depth look at Kolomna. Lastly, dive into the rich industrial heritage of Teesside, a thriving industrial center with its own story to tell.

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Flag of Elektrostal, Moscow Oblast, Russia

• Moscow Oblast
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• Elektrostal

State Housing Inspectorate of the Moscow Region

Phone 8 (496) 575-02-20 8 (496) 575-02-20

Phone 8 (496) 511-20-80 8 (496) 511-20-80

Public administration near State Housing Inspectorate of the Moscow Region