MA/MS in Food Science and Technology

This master's specialization sits within the biological sciences degree and is administered by the dairy and food science department. Students take advanced coursework and carry out research into how foods are processed, developed and kept safe. The program is offered at Brookings Main Campus. Students typically need about 2 years to finish. Credit requirement: thesis route: 30; Non-thesis route: 32. Students may begin in Fall, Spring, Summer. Prospective students can apply or ask for more details through the university's web forms, and the program page names a department contact for questions. It also links to degree requirements, cost and aid information and the home department, which helps applicants compare options before deciding. Specifics such as tuition and deadlines are not stated there and should be confirmed directly with the university. Entrants usually have an undergraduate background in food science, microbiology or chemistry. Graduates work as product developers, researchers, plant managers and quality or safety specialists.