PhD in Food Science and Technology

The doctoral program in Food Science is multidisciplinary and has three areas of emphasis: chemistry, processing and engineering, and microbiology and safety. Students gain breadth by taking courses in every area, while most of their classes lean toward a single emphasis. The Doctor of Philosophy can be earned without a concentration or with a concentration in toxicology. General requirements for the degree are set out in the graduate degrees section of the catalog. Courses come from the Food Science and Human Nutrition department and related units, and the stated learning outcomes include applying ideas about food and health, judging research design and the scientific literature, and carrying out a research plan that produces new findings. The program is administered by the College of Agricultural and Life Sciences.