MA/MS in Food Science and Technology

Graduate study in this department leads to the MS or PhD, with research specializations spanning how foods behave chemically, physically, microbially and sensorially. Active areas include food processing and engineering, such as heat and mass transfer modeling, high-pressure preservation and edible coatings for fresh produce. Other groups study wine quality, dairy and cheese technology, food chemistry and flavor, cereal grain functionality, and turning food waste streams into useful products. Seafood processing research takes place at a coastal laboratory in Astoria, and a center in Portland supports product development for entrepreneurs. Applicants need a bachelor's degree or equivalent. Those from related fields such as chemistry, microbiology or biology should have a strong science background and have held a B average over the final two undergraduate years.