Students study the application of the biological, chemical, physical and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. For the M.S., there are five areas of specialization: chemistry-biochemistry, microbiology, engineering-technology, sensory sciences and enology. Individually designed programs are also acceptable. For the Ph.D. there are four areas of emphasis: biochemistry, chemistry, microbiology/fermentation, and sensory sciences.
Western Association of Schools and Colleges, Accrediting Commission for Senior Colleges and Universities