What do you learn with a Masters Degrees in Nutrition & Food Science? Food science graduate programs teach students to apply basic concepts and techniques of multiple aspects of science such as chemistry, microbiology, physics and nutrition to food processing and handling. Food science master’s programs also teach certain aspects of product development and marketing as it applies to food. Students are prepared for careers as dietician,chef, nutritionist and restaurant managers.
Nutrition graduate programs are concerned with the scientific study of human and animal nutrition. Courses tend to focus on the digestion and absorption of micronutrients; nutritionists address the relationship between food and health. Some nutrition graduate programs also explore the environment's impact on food's quality.
Food Science Master's Programs and Curriculum
Food science graduate programs prepare students to apply scientific principles to the manufacturing, distribution, sales and marketing and consumer areas of food. These programs address everything from the production of raw materials to the use of food-related products by consumers.
In order to apply for admission to food science graduate programs, students must possess a bachelor’s degree in a related field, such as physical or biological science. Many programs require a minimum of chemistry, organic chemistry, physics, biology and calculus. These course requirements may differ based upon the particular program, and some programs may require additional coursework.
Food science master’s programs focus on the theoretical and practical aspects of the food chain. Some programs require thesis credits prior to graduation while some require a thesis paper. Certain food science master’s programs also require a minor. Some top food science graduate programs offer teaching assistantships. Common coursework includes: