M.S.-Food Science, Ph.D.-Food Science
We offer both M.S. and Ph.D. degree programs in Food Science. Students may study food chemistry, food safety and microbiology, sensory science, functional foods for health, food safety engineering, advanced food processing technologies and food packaging. A $17 million food science building was completed in 2002. We have well equipped laboratories and three pilot plants for meat, dairy, and fruit and vegetable processing. OSU has two fully endowed research chairs (The JT Parker and Haas Chairs). Click here for a more complete listing of faculty research interests.
We seek highly motivated students to join our team. If you seek a graduate experience that is rewarding, intellectually challenging, and builds your professional network, The Ohio State University is for you. If you want to learn from the nation's finest teachers or advance the cutting edge of food science and technology, this is the place. If you seek an advanced degree that opens doors in industry, academics and government, OSU is for you. If you join the over 1,000 food professionals that have a degree from OSU in food science, food technology or nutrition, you will discover Knowledge That Works for You. Our graduates enjoy a 100% placement rate enjoying high paying jobs in industry, academia and the government.
There are 80 graduate students in our program from the U.S. and around the world. Most students are supported by assistantships or fellowships. Both the university and college offer a variety of competitive fellowships for graduate students, including diversity fellowships. Department fellowships and assistantships are also available. Many graduate students are supported on research assistantships provided by individual faculty members. Tuition is paid for all students on an assistantship.
About half of our graduate students have Food Science degrees, while the other half are admitted from other disciplines. To enter the graduate program, students should have at least one semester of college level calculus, biology and physics, chemistry through organic chemistry, and biochemistry, or have obtained the equivalent through training or experience.