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• Food Science, Ph.D.

The graduate program in the Department of Food Science ranks among the best of its kind in the United States. Strong faculty research groups exist in food chemistry, food engineering, food microbiology, and health. The Ph.D. track in these areas combine an array of in-depth courses with the use of advanced research methods for studying food properties: chemical, physical, physiological, and bioactive characteristics; material properties; microbial control and safety; sensory quality; procedures for the processing, storage, and preservation of foods.

Research areas in which the department has special expertise include: chemical attributes of proteins, enzymes, lipids, flavors, bioactive components, and pigments; processes for crystallizing, separating, freezing, and drying; food safety (detection, control, and mechanistic action of pathogenic microorganisms, and undesirable chemicals in food); process optimization and validation of critical processing limits. Commodity foci include: dairy products, confectionery products, fruits and vegetables, muscle foods, and fermented products.

The department occupies Babcock Hall, a building with excellent facilities for instruction and research. Availability of appropriate instruments, equipment, and pilot-plant facilities enables research on the above topics to be conducted in a manner that has impact worldwide.

About 40–50 students from many countries are currently pursuing both the M.S. and Ph.D. degrees in the areas mentioned above. This includes some graduate students working in programs associated with the Food Research Institute and closely allied departments.

Individuals obtaining advanced degrees in food science will find employment opportunities in academic instruction and research, government research or regulatory programs, and industrial research, development, or quality assurance. Historically, the department's placement record for graduating students has been very good.

Please consult the table below for key information about this degree program’s admissions requirements. The program may have more detailed admissions requirements, which can be found below the table or on the program’s website.

Graduate admissions is a two-step process between academic programs and the Graduate School. Applicants must meet the minimum requirements of the Graduate School as well as the program(s). Once you have researched the graduate program(s) you are interested in, apply online .

Students who are admitted to the program must meet the Graduate School minimum requirements , including completion of a bachelor's degree which typically consists of a satisfactory undergraduate education in fields such as food science, dairy science, chemistry, most biological sciences (e.g., biochemistry, microbiology, nutrition), and engineering (especially chemical and agricultural).

Recommendation for admission is determined almost solely by the faculty member food science or affiliated faculty member .  Final admission is determined by the Graduate School.

The recommendation for admission is made usually based on the review of the following:

• applicant's online application
• academic record (scanned PDF academic transcripts)
• official test scores (sent directly from the testing agency (code: 1846)) of English proficiency test ( non-native English speaking applicants only)
• recommendation letters (three)
• personal statement (reasons for graduate study) up to two pages double-spaced
• CV or resume
• applicant's particular research interest(s) as indicated in supplemental application
• available funding/space in their research lab

After the application is submitted, applicants should contact  faculty  members directly (via email) to discuss research opportunities in their labs.  Some dialogue can be exchanged in advance. However, like virtually all institutions that support graduate studies, one must submit a formal application to UW-Madison before being considered for admission. The Food Science Department cannot take any action regarding admission until the application is complete. We do not pre-screen applications, nor do we provide an informal assessment of qualifications based on volunteered documents from individuals prior to application. 

Students interested in applying for the food science program should look closely at the  website  for specific information about the admissions process.

Graduate School Resources

Resources to help you afford graduate study might include assistantships, fellowships, traineeships, and financial aid.  Further funding information is available from the Graduate School. Be sure to check with your program for individual policies and restrictions related to funding.

Program Resources

We recommend that your application be complete by the application deadlines in order to be considered for funding. Financial assistance is sometimes available to qualified individuals in the form of research assistantships, teaching assistantships, or fellowships. Fellowships are granted to students meeting specific criteria and with outstanding academic records.  Research assistantships are awarded by individual professors through funds available to their research programs. Funding is awarded on a competitive basis and renewed annually pending the student's satisfactory progress. (Teaching assistant positions in food science are available primarily to students who have already been enrolled for at least two semesters.)

Please be advised that you do not need to make a separate application for financial support as your admission application will also serve as an application for assistantships and fellowships. 

Prospective students are encouraged to search and apply for external funding sources (scholarships and fellowships) on their own.  (If faculty do not have funding or lab space available, they often do not accept new students into their labs.) Additionally, prospective students are encouraged to apply for graduate assistantship (teaching, research, or project) positions in other UW–Madison departments to potentially defray the costs of their studies.  See  Graduate School Funding pages  for more information.

Minimum Graduate School Requirements

Major requirements.

Review the Graduate School minimum academic progress and degree requirements , in addition to the program requirements listed below.

MODE OF INSTRUCTION

Mode of instruction definitions.

Accelerated: Accelerated programs are offered at a fast pace that condenses the time to completion. Students typically take enough credits aimed at completing the program in a year or two.

Evening/Weekend: ​Courses meet on the UW–Madison campus only in evenings and/or on weekends to accommodate typical business schedules.  Students have the advantages of face-to-face courses with the flexibility to keep work and other life commitments.

Face-to-Face: Courses typically meet during weekdays on the UW-Madison Campus.

Hybrid: These programs combine face-to-face and online learning formats.  Contact the program for more specific information.

Online: These programs are offered 100% online.  Some programs may require an on-campus orientation or residency experience, but the courses will be facilitated in an online format.

CURRICULAR REQUIREMENTS

Required courses, graduate school policies.

The  Graduate School’s Academic Policies and Procedures  provide essential information regarding general university policies. Program authority to set degree policies beyond the minimum required by the Graduate School lies with the degree program faculty. Policies set by the academic degree program can be found below.

Major-Specific Policies

Prior coursework, graduate work from other institutions.

Prior graduate-level coursework from other institutions does not transfer in for credit, but may satisfy specific food science course requirements.  In that case, students do not need to take the food science course requirement, but do need to choose, in consultation with their advisor, another course with at least the same number of credits.

No more than 6 credits from prior graduate level coursework may be applied toward fulfillment of the distributed minor (breadth) requirement. Coursework earned ten or more years prior to admission to a doctoral degree is not allowed to satisfy requirements.

UW–Madison Undergraduate

Prior coursework as a UW–Madison undergraduate student does not transfer in for credit, but may satisfy specific food science course requirements.  In that case, students do not need to take the food science course requirement, but do need to choose, in consultation with their advisor, another course with at least the same number of credits.

UW–Madison University Special

Prior coursework taken as a University Special student does not transfer in for credit, but may satisfy specific food science course requirements.  In that case, students do not need to take the food science course requirement, but do need to choose, in consultation with their advisor, another course with at least the same number of credits.

This program follows the Graduate School's Probation policy.

ADVISOR / COMMITTEE

This program follows the Graduate School's Advisor policy and   the Graduate School's Committees policy.

CREDITS PER TERM ALLOWED

Time limits.

It is expected that students will complete all degree requirements in five years.

Dissertators cannot schedule their dissertation defense sooner than six months after the actual  date of passing the preliminary examination.

A candidate for a doctoral degree who fails to take the final oral examination (thesis defense) and deposit the dissertation within five years after passing the preliminary examination may be required to take another preliminary examination to be admitted to candidacy a second time. (per Graduate School Policy)

Doctoral degree students who have been absent for ten or more consecutive years lose all credits that they have earned before their absence. Individual programs may count the coursework students completed prior to their absence for meeting program requirements; that coursework may not count toward Graduate School credit requirements.

Grievances and Appeals

These resources may be helpful in addressing your concerns:

• Bias or Hate Reporting  
• Graduate Assistantship Policies and Procedures
• Office of the Provost for Faculty and Staff Affairs
• Dean of Students Office (for all students to seek grievance assistance and support)
• Employee Assistance (for personal counseling and workplace consultation around communication and conflict involving graduate assistants and other employees, post-doctoral students, faculty and staff)
• Employee Disability Resource Office (for qualified employees or applicants with disabilities to have equal employment opportunities)
• Graduate School (for informal advice at any level of review and for official appeals of program/departmental or school/college grievance decisions)
• Office of Compliance (for class harassment and discrimination, including sexual harassment and sexual violence)
• Office of Student Conduct and Community Standards (for conflicts involving students)
• Ombuds Office for Faculty and Staff (for employed graduate students and post-docs, as well as faculty and staff)
• Title IX (for concerns about discrimination)

College of Agricultural and Life Sciences: Grievance Policy  

In the College of Agricultural and Life Sciences (CALS), any student who feels unfairly treated by a member of the CALS faculty or staff has the right to complain about the treatment and to receive a prompt hearing. Some complaints may arise from misunderstandings or communication breakdowns and be easily resolved; others may require formal action. Complaints may concern any matter of perceived unfairness.

To ensure a prompt and fair hearing of any complaint, and to protect the rights of both the person complaining and the person at whom the complaint is directed, the following procedures are used in the College of Agricultural and Life Sciences. Any student, undergraduate or graduate, may use these procedures, except employees whose complaints are covered under other campus policies.

• The student should first talk with the person at whom the complaint is directed. Most issues can be settled at this level. Others may be resolved by established departmental procedures.
• If the complaint involves an academic department in CALS the student should proceed in accordance with item 3 below.
• If the grievance involves a unit in CALS that is not an academic department, the student should proceed in accordance with item 4 below.
• If informal mediation fails, the student can submit the grievance in writing to the grievance advisor within 10 working days of the date the student is informed of the failure of the mediation attempt by the grievance advisor. The grievance advisor will provide a copy to the person at whom the grievance is directed.
• The grievance advisor will refer the complaint to a department committee that will obtain a written response from the person at whom the complaint is directed, providing a copy to the student. Either party may request a hearing before the committee. The grievance advisor will provide both parties a written decision within 20 working days from the date of receipt of the written complaint.
• If the grievance involves the department chairperson, the grievance advisor or a member of the grievance committee, these persons may not participate in the review.
• If not satisfied with departmental action, either party has 10 working days from the date of notification of the departmental committee action to file a written appeal to the CALS Equity and Diversity Committee. A subcommittee of this committee will make a preliminary judgement as to whether the case merits further investigation and review. If the subcommittee unanimously determines that the case does not merit further investigation and review, its decision is final. If one or more members of the subcommittee determine that the case does merit further investigation and review, the subcommittee will investigate and seek to resolve the dispute through mediation. If this mediation attempt fails, the subcommittee will bring the case to the full committee. The committee may seek additional information from the parties or hold a hearing. The committee will present a written recommendation to the dean who will provide a final decision within 20 working days of receipt of the committee recommendation.
• If the alleged unfair treatment occurs in a CALS unit that is not an academic department, the student should, within 120 calendar days of the alleged incident, take his/her grievance directly to the Associate Dean of Academic Affairs. The dean will attempt to resolve the problem informally within 10 working days of receiving the complaint. If this mediation attempt does not succeed the student may file a written complaint with the dean who will refer it to the CALS Equity and Diversity Committee. The committee will seek a written response from the person at whom the complaint is directed, subsequently following other steps delineated in item 3d above.

Students are admitted by faculty in the department through direct admission. 

Take advantage of the Graduate School's  professional development resources to build skills, thrive academically, and launch your career. 

• Articulates potentials and limits of core paradigms in food science; formulates ideas and extrapolations beyond current boundaries of knowledge.
• Develops breadth through competencies in minor field(s) of study.
• Fosters ethical and professional conduct.
• Critically evaluates evidence to articulate research questions and develop appropriate research hypotheses.
• Formulates an effective experimental design and develops appropriate methodology to address problems in a systematic manner.
• Creates knowledge that makes a substantive contribution to the field and articulates how society may benefit.
• Communicates complex ideas in a succinct and understandable manner to diverse audiences.
• Develops mentoring and teaching skills.

Professors: Hartel, Ingham, Lucey, Rankin (chair)

Assistant Professors: Bolling, Girard, Huynh, Ujor, van Pijkeren

• Requirements
• Professional Development
• Learning Outcomes

Contact Information

Food Science College of Agricultural and Life Sciences [email protected] foodsci.wisc.edu

Graduate Program Coordinator [email protected] 608-263-6388 105 Babcock Hall, 1605 Linden Drive Madison, WI 53706 https://foodsci.wisc.edu/grad.php

Director of Graduate Study [email protected] 608-263-6388 105 Babcock Hall, 1605 Linden Drive Madison, WI 53706 https://foodsci.wisc.edu/grad.php

Graduate School grad.wisc.edu

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PHD, Food Science

Food Scientists apply science and engineering to study the physical, chemical, and biological nature of food. They develop new food products, design food processes, chemically analyze food, and evaluate food safety and sensory quality.

Degree Type: Doctoral

Degree Program Code: PHD_FDST

Degree Program Summary:

Our mission is to disseminate science-based knowledge of food through student education; to seek, verify, and apply information related to food; and to communicate through professional, scientific, and public outreach programs.

Programs of study leading to both the Master of Science and Doctor of Philosophy degrees in food science are offered in the various fields of interest in the Division of Food Science and Technology.

Since the application of science and engineering is important in properly selecting, preparing, processing, packaging, distributing and utilizing foods, students selecting this field must be able to delve into problems involving chemistry, microbiology, engineering, and other sciences as well as in the more applied problems concerned with food production, stability, or toxicology. Individuals whose baccalaureate degree is in other fields of science often enter this graduate program because of the important challenges of supplying food to mankind and the opportunities that this field provides to those with advanced degrees. Programs of study are designed for each individual to best utilize his/her prior training and his/her career objectives. The food science and technology division occupies the food science building and the food processing laboratory in the University of Georgia Science Complex on South Campus in Athens and the food science building at the Georgia Agricultural Experiment Station in Griffin. All three buildings are well-equipped with modern instrumentation, pilot plants, and other facilities necessary for graduate research in food processing, food chemistry, food microbiology, food engineering, sensory evaluation, food biotechnology, food toxicology, product development, and nutrient analyses. Faculty in the division are scientists and engineers with expertise in several fundamental and applied disciplines offering a diverse selection of courses and research programs.

Locations Offered:

Athens (Main Campus)

College / School:

College of Agricultural & Environmental Sciences

147 Cedar Street Athens, GA 30602

706-542-3924

Department:

Food Science and Technology

Graduate Coordinator(s):

Abhivav Mishra

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College of Agricultural, Consumer and Environmental Sciences

Food Science & Human Nutrition

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Food Science M.S. & Ph.D.

Within the areas of food chemistry and sensory science , we're studying flavor chemistry, manipulation of storage components, food safety and toxicology, structure-function behavior, and chemical stability of foods.

If you are interested in food microbiology , you may like to study with faculty members whose research addresses genetic and physiological manipulation of bacteria, growth conditions and their effects on microbes, and fermentation.

Chemical/microbial food safety researchers look into safety, production, and preservation and relations to human health.

If you are interested in food processing and engineering can benefit from studying with faculty members researching topics including the effects of thermal processing on fats and oils, bioprocessing, state-of-the-art novel processing technologies, heat and mass transfer analysis, rheology, the use of acoustic ultrasound in processing, production systems modeling and optimization, and development of bio-based, biodegradable resins, and plastics.

In-residence students selecting to focus on food science for their graduate education can pursue thesis or non-thesis M.S. and Ph.D. programs.

Course descriptions

Studying Gut Microbiomes to Understand Prediabetes

Alumna Xuhuiqun “Sissi” Zhang (Ph.D. FDSN ’20), who now works as research scientist at Illinois Tech’s Center for Nutrition Research, has discovered an altered gut microbiome in adults with prediabetes.

Learn more...

PhD in Food Science

The Department of Food Science has a long history of training food science professionals. Graduates have gone on to careers within the food industry, higher education, and government.

Application information & deadlines

February 1, 2024, october 1, 2023, food science.

Learn how science and technology can provide a safe, healthful, and high-quality food supply for all through a blend of coursework, lab work, and research.

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Texas A&M University Catalogs

Doctor of philosophy in food science and technology.

Graduate degrees in Food Science and Technology are administered by the Graduate Faculty of Food Science within the Department of Food Science and Technology in accordance with all relevant policies and procedures of Texas A&M University. 

The Doctor of Philosophy (PhD) degree is offered and may be obtained through an appropriate course of study, completion of research or other requirements, successful completion of university-directed administrative procedures, and successful defense of the dissertation. Students may pursue fundamental and/or translational (i.e. applied) research in the areas of food chemistry, products processing, food microbiology and safety including probiotic microbiology, engineering and rheology, food packaging, ingredients technology, meat or poultry science, cereals science and processing, plant bioactives, sensory analysis, etc. A process of research or study will be outlined by the student with guidance from the student’s graduate advisory committee membership.

Steps to Fulfill a Doctoral Program

Program Requirements

• Student's Advisory Committee

Degree Plan

Transfer of credit, research proposal.

• Preliminary Examination

Preliminary Examination Format

Preliminary examination scheduling, report of preliminary examination, failure of the preliminary examination, retake of failed preliminary examination.

• Final Examination

Report of Final Examination

Dissertation, student’s advisory committee.

After receiving admission to graduate studies and enrolling, the student will consult with the head of his or her major or administrative department (or chair of the intercollegiate faculty) concerning appointment of the chair of the advisory committee. The student’s advisory committee will consist of  no fewer than four members of the graduate faculty  representative of the student’s several fields of study and research, where the chair or co-chair must be from the student’s department (or intercollegiate faculty, if applicable), and  at least one or more of the members must have an appointment to a department other than the student’s major department . The outside member for a student in an interdisciplinary degree program must be from a department different from the chair of the student’s committee.

The chair, in consultation with the student, will select the remainder of the advisory committee. Only graduate faculty members located on Texas A&M University campuses may serve as chair of a student’s advisory committee. Other Texas A&M University graduate faculty members located off-campus may serve as a member or co-chair (but not chair), with a member as the chair.

If the chair of a student’s advisory committee voluntarily leaves the University and the student is near completion of the degree and wants the chair to continue to serve in this role, the student is responsible for securing a current member of the University Graduate Faculty, from the student’s academic program and located near the Texas A&M University campus site, to serve as the co-chair of the committee. The Department Head or Chair of Intercollegiate faculty may request in writing to the Associate Provost and Dean of the Graduate and Professional School that a faculty member who is on an approved leave of absence or has voluntarily separated from the university, be allowed to continue to serve in the role of chair of a student’s advisory committee without a co-chair for up to one year. The students should be near completion of the degree. Extensions beyond the one year period can be granted with additional approval of the Dean.

The committee members’ signatures on the degree plan indicate their willingness to accept the responsibility for guiding and directing the entire academic program of the student and for initiating all academic actions concerning the student. Although individual committee members may be replaced by petition for valid reasons, a committee cannot resign  en masse . The chair of the committee, who usually has immediate supervision of the student’s research and dissertation or record of study, has the responsibility for calling all meetings of the committee. The duties of the committee include responsibility for the proposed degree plan, the research proposal, the preliminary examination, the dissertation or record of study and the final examination. In addition, the committee, as a group and as individual members, is responsible for counseling the student on academic matters, and, in the case of academic deficiency, initiating recommendations to the Graduate and Professional School.

The student’s advisory committee will evaluate the student’s previous education and degree objectives. The committee, in consultation with the student, will develop a proposed degree plan and outline a research problem which, when completed, as indicated by the dissertation (or its equivalent for the degree of Doctor of Education or the degree of Doctor of Engineering), will constitute the basic requirements for the degree. The degree plan must be filed with the Graduate and Professional School prior to the deadline imposed by the student’s college and no later than 90 days prior to the preliminary examination.

This proposed degree plan should be submitted through the online Document Processing Submission System located on the website  http://ogsdpss.tamu.edu . A minimum of 64 hours is required on the degree plan for the Doctor of Philosophy for a student who has completed a master’s degree. A student who has completed a DDS/DMD, DVM or a MD at a U.S. institution is also required to complete a minimum of 64 hours. A student who has completed a baccalaureate degree but not a master’s degree will be required to complete a 96-hour degree plan. Completion of a DDS/DMD, DVM or MD degree at a foreign institution requires completion of a minimum of 96 hours for the Doctor of Philosophy. A field of study may be primarily in one department or in a combination of departments. A degree plan must carry a reasonable amount of 691 (research). A maximum of 9 hours of 400-level undergraduate courses may be used toward meeting credit-hour requirements for the Doctor of Philosophy.

Additional coursework may be added by petition to the approved degree plan by the student’s advisory committee if it is deemed necessary to correct deficiencies in the student’s academic preparation. No changes can be made to the degree plan once the student’s Request for Final Examination is approved by the Graduate and Professional School.

Approval to enroll in any professional course (900-level) should be obtained from the head of the department (or Chair of the intercollegiate faculty, if applicable) in which the course will be offered before including such a course on a degree plan.

No credit may be obtained by correspondence study, by extension or for any course of fewer than three weeks duration.

For non-distance degree programs, no more than four courses may be taken by distance education without approval of the Graduate and Professional School and no more than 50 percent of the non-research credit hours required for the program may be completed through distance education courses.

To receive a graduate degree from Texas A&M University, students must earn one-third or more of the credits through the institution’s own direct instruction. This limitation also applies to joint degree programs. 

Courses for which transfer credits are sought must have been completed with a grade of B or greater and must be approved by the student’s advisory committee and the Graduate and Professional School. These courses must not have been used previously for another degree. Except for officially approved cooperative doctoral programs, credit for thesis or dissertation research or the equivalent is not transferable. Credit for “internship” coursework in any form is not transferable. Courses taken in residence at an accredited U.S. institution or approved international institution with a final grade of B or greater will be considered for transfer credit if, at the time the courses were completed, the courses would be accepted for credit toward a similar degree for a student in degree-seeking status at the host institution. Credit for coursework taken by extension is not transferable. Coursework  in which no formal grades are given or in which grades other than letter grades (A or B) are earned (for example, CR, P, S, U, H, etc.) is not accepted for transfer credit . Credit for coursework submitted for transfer from any college or university must be shown in semester credit hours, or equated to semester credit hours.

Courses used toward a degree at another institution may not be applied for graduate credit. If the course to be transferred was taken prior to the conferral of a degree at the transfer institution, a letter from the registrar at that institution stating that the course was not applied for credit toward the degree must be submitted to the Graduate and Professional School.

Grades for courses completed at other institutions are not included in computing the GPA. An official transcript from the university at which transfer courses are taken must be sent directly to the Office of Admissions.

The general field of research to be used for the dissertation should be agreed on by the student and the advisory committee at their first meeting, as a basis for selecting the proper courses to support the proposed research.

As soon thereafter as the research project can be outlined in reasonable detail, the dissertation research proposal should be completed. The research proposal should be approved at a meeting of the student’s advisory committee, at which time the feasibility of the proposed research and the adequacy of available facilities should be reviewed. The approved proposal, signed by all members of the student’s advisory committee, the head of the student’s major department (or chair of the intercollegiate faculty, if applicable), must be submitted to the Graduate and Professional School at least 20 working days prior to the submission of the Request for the Final Examination.

Compliance issues must be addressed if a graduate student is performing research involving human subjects, animals, infectious biohazards and recombinant DNA. A student involved in these types of research should check with the Office of Research Compliance and Biosafety at (979) 458-1467 to address questions about all research compliance responsibilities. Additional information can also be obtained on the website  http:// rcb.tamu.edu .

Examinations

Preliminary examination for doctoral students.

The student’s major department (or chair of the interdisciplinary degree program faculty, if applicable) and his or her advisory committee may require qualifying, cumulative or other types of examinations at any time deemed desirable. These examinations are entirely at the discretion of the department and the student’s advisory committee.

The preliminary examination is required. The preliminary examination for a doctoral student shall be given no earlier than a date at which the student is within 6 credit hours of completion of the formal coursework on the degree plan (i.e., all coursework on the degree plan except 681, 684, 690, 691, 692, 693, 695, 697, 791, or other graduate courses specifically designated as S/U in the course catalog). The student should complete the Preliminary Examination no later than the end of the semester following the completion of the formal coursework on the degree plan.

The objective of preliminary examination is to evaluate whether the student has demonstrated the following qualifications:

a.     a mastery of the subject matter of all fields in the program;

b.     an adequate knowledge of the literature in these fields and an ability to carry out bibliographical research;

c.     an understanding of the research problem and the appropriate methodological approaches.

The format of the preliminary examination shall be determined by the student’s department (or interdisciplinary degree program, if applicable) and advisory committee, and communicated to the student in advance of the examination. The exam may consist of a written component, oral component, or combination of written and oral components.

The preliminary exam may be administered by the advisory committee or a departmental committee; herein referred to as the examination committee.

Regardless of exam format, a student will receive an overall preliminary exam result of pass or fail. The department (or interdisciplinary degree program, if applicable) will determine how the overall pass or fail result is determined based on the exam structure and internal department procedures. If the exam is administered by the advisory committee, each advisory committee member will provide a pass or fail evaluation decision.

Only one advisory committee substitution is allowed to provide an evaluation decision for a student’s preliminary exam, and it cannot be the committee chair.

If a student is required to take, as a part of the preliminary examination, a written component administered by a department or interdisciplinary degree program, the department or interdisciplinary degree program faculty must:

a.     offer the examination at least once every six months. The departmental or interdisciplinary degree program examination should be announced at least 30 days prior to the scheduled examination date.

b.     assume the responsibility for marking the examination satisfactory or unsatisfactory, or otherwise graded, and in the case of unsatisfactory, stating specifically the reasons for such a mark.

c.     forward the marked examination to the chair of the student’s advisory committee within one week after the examination.

Prior to commencing any component of the preliminary examination, a departmental representative or the advisory committee chair will review the eligibility criteria with the student, using the Preliminary Examination Checklist to ensure the student is eligible for the preliminary examination. The following list of eligibility requirements applies.

Student is registered at Texas A&M University for a minimum of one semester credit hour in the long semester or summer term during which any component of the preliminary examination is held. If the entire examination is held between semesters, then the student must be registered for the term immediately preceding the examination.

An approved degree plan is on file with the Graduate and Professional School prior to commencing the first component of the examination.

Student’s cumulative GPA is at least 3.000.

Student’s degree plan GPA is at least 3.000.

At the end of the semester in which at least the first component of the exam is given, there are no more than 6 hours of coursework remaining on the degree plan (except 681, 684, 690, 691, 692, 693, 695, 697, 791, or other graduate courses specifically designated as S/U in the course catalog). The head of the student’s department (or Chair of the Interdisciplinary Degree Program, if applicable) has the authority to approve a waiver of this criterion.

Credit for the preliminary examination is not transferable in cases where a student changes degree programs after passing a preliminary exam.

If a written component precedes an oral component of the preliminary exam, the chair of the student’s examination committee is responsible for making all written examinations available to all members of the committee. A positive evaluation of the preliminary exam by all members of a student’s examination committee with at most one dissension is required to pass a student on his or her preliminary exam.

The student’s department will promptly report the results of the Preliminary Examination to the Graduate and Professional School via the Report of Doctoral Preliminary Examination form. The Preliminary Examination checklist form must also be submitted. These forms should be submitted to the Graduate and Professional School within 10 working days of completion of the preliminary examination.

The Report of the Preliminary Examination form must be submitted with original signatures of the approved examination committee members. If an approved examination committee member substitution (one only) has been made, that signature must also be included, in place of the committee member, on the form submitted to the Graduate and Professional School. The original signature of the department head is also required on the form.

After passing the required preliminary oral and written examinations for a doctoral degree, the student must complete the final examination within four years of the semester in which the preliminary exam is taken. Exams taken in between terms will expire at the end of the term that ended prior to the exam. For example, a preliminary exam taken and passed during the fall 2019 semester will expire at the end of the fall 2023 semester. A preliminary exam taken in the time between the summer and fall 2019 semesters will expire at the end of the summer 2023 semester.

First Failure

Upon approval of a student’s examination committee (with no more than one member dissenting), and approval of the Department and Graduate and Professional School, a student who has failed a preliminary examination may be given one re-examination. In accordance with Student Rule 12.5, the student’s department head or designee, intercollegiate faculty, or graduate advisory committee should make a recommendation to the student regarding their scholastic deficiency.

Second Failure

Upon failing the preliminary exam twice in a doctoral program, a student is no longer eligible to continue to pursue the PhD in that program/major. In accordance with Student Rule 12.5.3 and/or 12.5.4, the student will be notified of the action being taken by the department as a result of the second failure of the preliminary examination.

Adequate time must be given to permit a student to address inadequacies emerging from the first preliminary examination. The examination committee must agree upon and communicate to the student, in writing, an adequate time-frame from the first examination (normally six months) to retest, as well as a detailed explanation of the inadequacies emerging from the examination. The student and committee should jointly negotiate a mutually acceptable date for this retest.  When providing feedback on inadequacies, the committee should clearly document expected improvements that the student must be able to exhibit in order to retake the exam.  The examination committee will document and communicate the time-frame and feedback within 10 working days of the exam that was not passed.

Final Examination for Doctoral Students

The candidate for the doctoral degree must pass a final examination by deadline dates announced in the “Graduate and Professional School Calendar” each semester. The doctoral student is allowed only one opportunity to take the final examination.

No unabsolved grades of D, F, or U for any course can be listed on the degree plan. The student must be registered for any remaining hours of 681, 684, 690, 691, 692, 791 or other graduate courses specifically designated as S/U in the course catalog during the semester of the final exam. No student may be given a final examination until they have been admitted to candidacy and their current official cumulative and degree plan GPAs are 3.00 or better.

To be admitted to candidacy for a doctoral degree, a student must have:

1.       completed all formal coursework on the degree plan with the exception of any remaining 681, 684, 690 and 691, 692 (Professional Study), or 791 hours,

2.       a 3.0 Graduate GPA and a Degree Plan GPA of at least 3.0 with no grade lower than C in any course on the degree plan,

3.       passed the preliminary examination,

4.       submitted an approved dissertation proposal,

5.       met the residence requirements.

The request to hold and announce the final examination must be submitted to the Graduate and Professional School a minimum of 10 working days in advance of the scheduled date. Any changes to the degree plan must be approved by the Graduate and Professional School prior to the submission of the request for final examination.

 The student’s advisory committee will conduct this examination. The final examination is not to be administered until the dissertation or record of study is available in substantially final form to the student’s advisory committee, and all concerned have had adequate time to review the document.  Whereas the final examination may cover the broad field of the candidate’s training, it is presumed that the major portion of the time will be devoted to the dissertation and closely allied topics. Persons other than members of the graduate faculty may, with mutual consent of the candidate and the chair of the advisory committee, be invited to attend a final examination for an advanced degree. A positive vote by all members of the graduate committee with at most one dissension is required to pass a student on his or her exam. A department can have a stricter requirement provided there is consistency within all degree programs within a department. Upon completion of the questioning of the candidate, all visitors must excuse themselves from the proceedings.

The student’s department will promptly report the results of the Final Examination to the Graduate and Professional School via the Report of Doctoral Final Examination form. These forms should be submitted to the Graduate and Professional School within 10 working days of completion of the final examination. The Graduate and Professional School must be notified in writing of any cancellations.

A positive evaluation of the final exam by all members of a student’s advisory committee with at most one dissension is required to pass a student on his or her final exam. The Report of the Final Examination Form must be submitted with original signatures of only the committee members approved by the Graduate and Professional School. If necessary, multiple copies of the form may be submitted with different committee member original signatures. If an approved committee member substitution (1 only) has been made, his/her signature must be included on the form submitted to the Graduate and Professional School.

The ability to perform independent research must be demonstrated by the dissertation,  which must be the original work of the candidate . Whereas acceptance of the dissertation is based primarily on its scholarly merit, it must also exhibit creditable literary workmanship. The format of the dissertation must be acceptable to the Graduate and Professional School. Guidelines for the preparation of the dissertation are available in the  Thesis Manual , which is available online at  https://grad.tamu.edu .

After successful defense and approval by the student’s advisory committee and the head of the student’s major department (or chair of the intercollegiate faculty, if applicable), a student must submit his/her dissertation in electronic format as a single PDF file. The PDF file must be uploaded to the website,  https://grad.tamu.edu . Additionally, a signed paper approval form with original signatures must be received by the Graduate and Professional School. Both the PDF file and the signed approval form are required by the deadline.

Deadline dates for submitting are announced each semester or summer term in the Graduate and Professional School Calendar (see Time Limit statement). These dates also can be accessed via the website  https://grad.tamu.edu .

Each student who submits a document for review is assessed a one-time thesis/dissertation processing fee through Student Business Services. This processing fee is for the thesis/dissertation services provided. After commencement, dissertations are digitally stored and made available through the Texas A&M Libraries.

A dissertation that is deemed unacceptable by the Graduate and Professional School because of excessive corrections will be returned to the student’s department head or chair of the intercollegiate faculty . The manuscript must be resubmitted as a new document, and the entire review process must begin anew. All original submittal deadlines must be met during the resubmittal process in order to graduate.

Additional Requirements

Continuous registration, admission to candidacy.

• 99-Hour Cap on Doctoral Degree

Application for Degree

A student who enters the doctoral degree program with a baccalaureate degree must spend one academic year plus one semester in resident study at Texas A&M University. A student who holds master’s degree when he/she enters doctoral degree program must spend one academic year in resident study. One academic year may include two adjacent regular semesters or one regular semester and one adjacent 10-week summer semester. The third semester is not required to be adjacent to the one year. Enrollment for each semester must be a minimum of 9 credit hours each to satisfy the residence requirement. A minimum of 1 credit hour must be in a non-distance education delivery mode. Semesters in which the student is enrolled in all distance education coursework will not count toward fulfillment of the residence requirement.

To satisfy the residence requirement, the student must complete a minimum of 9 credit hours per semester or 10-week summer semester in resident study at Texas A&M University for the required period. A student who enters a doctoral degree program with a baccalaureate degree may fulfill residence requirements in excess of one academic year (18 credit hours) by registration during summer sessions or by completion of a less-than-full course load (in this context a full course load is considered 9 credit hours per semester).

Students who are employed full-time while completing their degree may fulfill total residence requirements by completion of less-than-full time course loads each semester. In order to be considered for this, the student is required to submit a Petition for Waivers and Exceptions along with verification of his/her employment to the Graduate and Professional School. An employee should submit verification of his/her employment at the time he/she submits the degree plan. See  Registration.

See  Residence Requirements .

All requirements for doctoral degrees must be completed within a period of ten consecutive calendar years for the degree to be granted. A course will be considered valid until 10 years after the end of the semester in which it is taken. Graduate credit for coursework more than ten calendar years old at the time of the final oral examination may not be used to satisfy degree requirements.

A final corrected version of the dissertation or record of study in electronic format as a single PDF file must be cleared by the Graduate and Professional School within one year of the semester in which the final exam is taken. Exams taken in between terms will expire at the end of the term that ended prior to the exam. For example, a final exam taken and passed during the fall 2022 semester will expire at the end of the fall 2023 semester. A final exam taken in the time between the summer and fall 2022 semesters will expire at the end of the summer 2023 semester. Failure to do so will result in the degree not being awarded.

A student in a program leading to a Doctor of Philosophy who has completed all coursework on his/her degree plan other than 691 (research) are required to be in continuous registration until all requirements for the degree have been completed. See  Continuous Registration Requirements .

• completed all formal coursework on the degree plan with the exception of any remaining 681, 684, 690 and 691, or 791.
• a 3.0 Graduate GPA and a Degree Plan GPA of at least 3.0 with no grade lower than C in any course on the degree plan,
• passed the preliminary examination (written and oral portions),
• submitted an approved dissertation proposal,
• met the residence requirements. The final examination will not be authorized for any doctoral student who has not been admitted to candidacy.

A student is required to possess a competent command of English. For English language proficiency requirements, see the Admissions section of this catalog. The doctoral (PhD) foreign language requirement at Texas A&M University is a departmental option, to be administered and monitored by the individual departments of academic instruction.

99-Hour Cap on Doctoral Degrees

In Texas, public colleges and universities are funded by the state according to the number of students enrolled. In accordance with legislation passed by the Texas Legislature, the number of hours for which state universities may receive subvention funding at the doctoral rate for any individual is limited to 99 hours. Texas A&M and other universities will not receive subvention for hours in excess of the limit.

Institutions of higher education are allowed to charge the equivalent of non-resident tuition to a resident doctoral student who has enrolled in 100 or more semester credit hours of doctoral coursework.

Doctoral students at Texas A&M have seven years to complete their degree before being charged out-of-state tuition. A doctoral student who, after seven years of study, has accumulated 100 or more doctoral hours will be charged tuition at a rate equivalent to out-of-state tuition. Please note that the tuition increases will apply to Texas residents as well as students from other states and countries who are currently charged tuition at the resident rate. This includes those doctoral students who hold GAT, GANT, and GAR appointments or recipients of competitive fellowships who receive more than $1,000 per semester. Doctoral students who have not accumulated 100 hours after seven years of study are eligible to pay in-state tuition if otherwise eligible.

Doctoral students who exceed the credit limit will receive notification from the Graduate and Professional School during the semester in which they are enrolled and exceeding the limit in their current degree program. The notification will explain that the State of Texas does not provide funding for any additional hours in which a student is enrolled in excess of 99 hours. Texas A&M University will recover the lost funds by requiring students in excess of 99 hours to pay tuition at the non-funded, non-resident rate. This non-funded, non-resident tuition rate status will be updated for the following semester and in all subsequent semesters until receipt of a doctoral degree. Please see the  Tuition Calculator  at the non-resident rate for an example of potential charges.

The following majors are exempt from the 99-Hour Cap on Doctoral Degrees and have a limit of 130 doctoral hours:

• Biochemistry
• Biomedical Sciences
• Clinical Psychology
• Counseling Psychology
• Genetics and Genomics
• Health Services Research
• Medical Sciences
• Microbiology
• Neurosciences (School of Medicine)
• Oral and Craniofacial Biomedical Sciences
• Pharmaceutical Sciences
• Public Health Sciences
• School Psychology

For information on applying for your degree, please visit the  Graduation  section.

Discover CALS

See how our current work and research is bringing new thinking and new solutions to some of today's biggest challenges.

• Agriculture
• Applied Economics
• Climate Change
• Communication
• Environment
• Global Development
• Health + Nutrition

Graduate Field of Food Science & Technology

Research leaders, innovators, and technical experts.

An excellent selection of courses in basic and applied sciences and modern, well-equipped research laboratories and pilot plant facilities combine to make Cornell's graduate program in food science and technology among the very best in the world. Graduate studies in food science produce graduates who are well-prepared to become the research leaders, innovators, and technical experts essential for meeting the growing needs of governments, industries, and various institutions.

As one of the premier food science programs in the nation, our program integrates the disciplines of chemistry, biology, nutrition, physiology, biotechnology and engineering to ensure that all people have access to healthy, affordable food.

Students in the M.S. degree program are expected to complete their degree requirements in two years but may be allowed up to four years to complete all requirements. Candidates for the M.S. degree are paired with a committee chair (major advisor) within the field and select one minor advisor. There are no general course requirements for the M.S. degree; instead, students select classes with the help of their special committee based on background and interests.

Students in the Ph.D. degree program are expected to complete their degree requirements in three to four years but may be allowed up to seven years to complete requirements. Candidates for the Ph.D. degree are paired with a committee chair (major advisor) within the field and select two minor advisors.  There are no general course requirements for Ph.D. degree; instead, students select classes with the help of their special committee based on background and interests.

The Master of Food Science (MFS) degree is a course-based, one year, master's level degree offered by the Field of Food Science and Technology at Cornell. The MFS is a professional degree designed for people who are already in their career but desire to upgrade their skills and knowledge. The MFS is also suitable for students who possess a non-food science but related bachelor’s degree who want to pursue a career in food science and want to acquire the necessary knowledge base.

MFS Focus Areas

Food Science

Food chemistry / product development, food microbiology / food safety, viticulture, food engineering, food toxicology, dairy processing, sensory evaluation.

The food science specialization for the MFS degree offers a broader, more generalized approach to food science and technology education. Courses cover a large swath of topics within food science, including food chemistry, food engineering, nutrition, and food marketing. Students interested in pursuing the food science concentration should have some previous experience, whether academic or professional, in food science and technology.

Food chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. The long-term goals of research in food chemistry include understanding relationships between the structure and functional properties of food molecules and improving the nutritional, safety, and organoleptic aspects of food. The most successful students in this concentration will have a background in one or more of the following: organic chemistry, biochemistry, nutritional biochemistry, physical chemistry, toxicology, analytical chemistry, and chemical engineering.

The Food Microbiology and Food Safety specialization is concerned with safety in a wide range of areas of the food industry, including storage, processing, and agriculture. Students in this MPS concentration gain experience in our food processing and development laboratory and state-of-the-art dairy processing plant. Students may also participate in a student product development team and help develop a HACCP plan for the new food products. To pursue this specialization, students must have a solid undergraduate background in microbiology, physics, chemistry, organic chemistry, and biochemistry.

Viticulture is the science, production and study of grapes. This specialization emphasizes knowledge development and hands-on experience. With Cornell’s ideal location in the Finger Lakes region – home to nearly 10,000 acres of vineyards – students will be exposed to every aspect of grape growing and wine making.

• Learn more about the Viticulture specialization

Food engineering MPS students gain a thorough understanding of thermodynamics, reaction kinetics, and transport phenomena applied to food processes. Students focus on engineering as it relates to the development of food products, processes, and equipment. Successful Food Engineering students will have knowledge of computer programming, microprocessor applications, statistics, and engineering economics. Courses are available in thermal processing and other unit operations, physical and engineering properties of foods, rheology, and food packaging.

Food toxicology focuses on adverse effects of compounds found in food, and on living organisms. Students focus on endocrine disruptors, natural bioactive compounds, effects of naturally occurring feed toxicants on animal metabolism, neurobehavioral teratology and toxicology, and protein modification and encapsulation platforms.

The Dairy Processing specialization of the MPS degree program is focused on improving the quality and safety of milk and processed dairy products and developing improved methods for the manufacture of cheese and other dairy products. Prior training in dairy or food science and technology is desirable but not essential. Students of dairy science may choose courses in food science, animal science, dairy chemistry, microbiology, chemistry, and biochemistry.

Sensory evaluation uses test methods that provide information on how products are perceived through the senses. The importance of the sensory perception of food quality is widely appreciated in the food industry, providing a demand for such specialists. Students in this program take courses on data collection and statistics. Basic principles of human judgment and perception are also important, and students are encouraged to take courses in the behavioral sciences.

Designed for students who want to enter the wine industry or allied fields, the Enology specialization emphasizes the scientific theory and practical knowledge necessary for understanding both day-to-day aspects of wine production and the greater global wine industry. Classes and labs address traditional and modern approaches to grape growing, winemaking, and wine analysis. Enology students should have a background in microbiology, organic chemistry or biochemistry, sensory science, or engineering. Prior exposure to winemaking is highly desirable but not required.

Matilde Portnoy, doctoral student in food science, and Chassidy Coon, technician, making artisanal cheese in the Cornell Dairy Processing Plant.

Explore your opportunities

A CALS education goes beyond the classroom and gives students frequent opportunities to apply what they learn in real-world settings.

• MS & PhD Research Concentrations
• Current Research Opportunities
• Graduate Field Faculty
• Graduate Program Funding
• Applying for Admission

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Doctor of Food Science Programs in America

1-25 of 36 results

Cornell University College of Agriculture and Life Sciences

Ithaca, NY •

Cornell University •

Graduate School

Cornell University ,

Graduate School ,

ITHACA, NY ,

University of Florida College of Agricultural and Life Sciences

Gainesville, FL •

University of Florida •

• • Rating 4.67 out of 5   6 reviews

Alum: This is a program intended for people who have a purpose. Many enrolled already work full time and want a higher degree to boost payscale or in the case of teachers, allow them to teach higher education programs or develop new ones. For individuals seeking further education, this can be a great stepping stone, however be advised you need to work and seek your path, it will not be handed to you and there is little guidance without effort. Much of the course work is as described- intended for medical microbiology. Some classes are highly outdated and most geared towards academia not industry. I liked the ability to customize some of the coursework but was disappointed a dreadful career seminar I did not want to take was later removed as a requirement without compensation. I would have happily taken a credit even as an audit to learn. Be advised it can be challenging to develop relationships with professors and standout amongst large numbers of students online. ... Read 6 reviews

Blue checkmark.

University of Florida ,

GAINESVILLE, FL ,

6 Niche users give it an average review of 4.7 stars.

Featured Review: Alum says This is a program intended for people who have a purpose. Many enrolled already work full time and want a higher degree to boost payscale or in the case of teachers, allow them to teach higher... .

Read 6 reviews.

UW College of Agricultural & Life Sciences

Madison, WI •

University of Wisconsin •

University of Wisconsin ,

MADISON, WI ,

Mississippi State University

Graduate School •

MISSISSIPPI STATE, MS

• • Rating 4.51 out of 5   49

Illinois Institute of Technology

CHICAGO, IL

• • Rating 4.37 out of 5   38

College of Computing - Illinois Institute of Technology

Illinois Institute of Technology •

College of Agricultural, Consumer and Environmental Sciences - University of Illinois

Urbana, IL •

University of Illinois Urbana-Champaign •

University of Illinois Urbana-Champaign ,

URBANA, IL ,

College of Family and Consumer Science - University of Georgia

Athens, GA •

University of Georgia •

University of Georgia ,

ATHENS, GA ,

College of Agriculture - Purdue University

West Lafayette, IN •

Purdue University •

Purdue University ,

WEST LAFAYETTE, IN ,

• Find college scholarships

College of Food, Agricultural and Natural Resource Sciences - University of Minnesota Twin Cities

Saint Paul, MN •

University of Minnesota Twin Cities •

University of Minnesota Twin Cities ,

SAINT PAUL, MN ,

College of Health and Human Development - Penn State

University Park, PA •

Penn State •

Penn State ,

UNIVERSITY PARK, PA ,

College of Education and Human Ecology - The Ohio State University

Columbus, OH •

The Ohio State University •

The Ohio State University ,

COLUMBUS, OH ,

College of Agriculture and Life Sciences - Texas A&M University

College Station, TX •

Texas A&M University •

Texas A&M University ,

COLLEGE STATION, TX ,

NC State University College of Agriculture and Life Sciences

Raleigh, NC •

North Carolina State University •

North Carolina State University ,

RALEIGH, NC ,

College of Agriculture, Forestry, and Life Sciences - Clemson University

Clemson, SC •

Clemson University •

• • Rating 5 out of 5   2 reviews

Master's Student: I've just started, but so far, so good! The staff has been very supportive and helpful. The online software can be a bit tricky to get the hang of, but the material itself is good. ... Read 2 reviews

Clemson University ,

CLEMSON, SC ,

2 Niche users give it an average review of 5 stars.

Featured Review: Master's Student says I've just started, but so far, so good! The staff has been very supportive and helpful. The online software can be a bit tricky to get the hang of, but the material itself is good. .

Read 2 reviews.

• Sponsored Find Student Loan Options
• Masters in Food Science Programs
• Online Masters in Nutrition Studies Programs

College of Agriculture and Natural Resources - University of Maryland

College Park, MD •

University of Maryland - College Park •

• • Rating 4.5 out of 5   2 reviews

Master's Student: Working in a small department had perks and disadvantages. Due to the department size, students were able to make close connections with mentors and receive one-on-one attention to support individual graduate program goals. However, there was some level of "poaching" of other professors' research and there were definitely some professors and students who did not mesh well together. Overall though, I felt like I really grew as a student and person and was well-supported and actively encouraged throughout the great extent of my graduate degree. ... Read 2 reviews

University of Maryland - College Park ,

COLLEGE PARK, MD ,

2 Niche users give it an average review of 4.5 stars.

Featured Review: Master's Student says Working in a small department had perks and disadvantages. Due to the department size, students were able to make close connections with mentors and receive one-on-one attention to support individual... .

College of Agriculture & Natural Resources - Michigan State University

East Lansing, MI •

Michigan State University •

Michigan State University ,

EAST LANSING, MI ,

UC Davis College of Biological Sciences

Davis, CA •

University of California - Davis •

• • Rating 3 out of 5   1 review

University of California - Davis ,

DAVIS, CA ,

1 Niche users give it an average review of 3 stars.

Read 1 reviews.

College of Natural Sciences - University of Massachusetts Amherst

Amherst, MA •

University of Massachusetts Amherst •

Doctoral Student: A bit stressful but overall good. Faculty is understanding about the general stress of a PhD program and academia. ... Read 2 reviews

University of Massachusetts Amherst ,

AMHERST, MA ,

Featured Review: Doctoral Student says A bit stressful but overall good. Faculty is understanding about the general stress of a PhD program and academia. .

Rutgers University School of Environmental and Biological Sciences

New Brunswick, NJ •

Rutgers University - New Brunswick •

• • Rating 4 out of 5   2 reviews

Doctoral Student: Excellent communication, easy-to-navigate website for research information, financial aid, etc. Intelligent educators. ... Read 2 reviews

Rutgers University - New Brunswick ,

NEW BRUNSWICK, NJ ,

2 Niche users give it an average review of 4 stars.

Featured Review: Doctoral Student says Excellent communication, easy-to-navigate website for research information, financial aid, etc. Intelligent educators. .

College of Agricultural, Human, and Natural Resource Sciences - Washington State University

Pullman, WA •

Washington State University •

Washington State University ,

PULLMAN, WA ,

College of Education and Health Professions - University of Arkansas

Fayetteville, AR •

University of Arkansas •

University of Arkansas ,

FAYETTEVILLE, AR ,

Dale Bumpers College of Agricultural, Food and Life Sciences

College of agriculture food & natural resources - university of missouri.

Columbia, MO •

University of Missouri •

University of Missouri ,

COLUMBIA, MO ,

Kansas State University College of Agriculture

Manhattan, KS •

Kansas State University •

Master's Student: The courses are challenging but the professors are very open to helping with students who are struggling and/or need extra time. I learned a lot during my time in the program. ... Read 2 reviews

Kansas State University ,

MANHATTAN, KS ,

Featured Review: Master's Student says The courses are challenging but the professors are very open to helping with students who are struggling and/or need extra time. I learned a lot during my time in the program. .

College of Agricultural Sciences and Natural Resources - University of Nebraska - Lincoln

Lincoln, NE •

University of Nebraska - Lincoln •

University of Nebraska - Lincoln ,

LINCOLN, NE ,

Chicago, IL •

Illinois Institute of Technology ,

CHICAGO, IL ,

College of Education, Health, and Human Sciences - University of Tennessee

Knoxville, TN •

University of Tennessee •

• • Rating 4 out of 5   1 review

Graduate Student: UTHSC stands for University of TN Health Science Center. It's confusing because it is based out of Memphis but my program is located in Knoxville. The two different structures make you ineligible to qualify for local assistantships and you operate like a Memphis student rather than a Knoxville student. There's a lot of disconnect but you get the hang of it after a bit. The Speech Language Pathology program in itself is wonderful. I have grown as a student and a professional and I look forward to what's next as a clinician. ... Read 1 review

University of Tennessee ,

KNOXVILLE, TN ,

1 Niche users give it an average review of 4 stars.

Featured Review: Graduate Student says UTHSC stands for University of TN Health Science Center. It's confusing because it is based out of Memphis but my program is located in Knoxville. The two different structures make you ineligible to... The Speech Language Pathology program in itself is wonderful. I have grown as a student and a professional and I look forward to what's next as a clinician. .

Showing results 1 through 25 of 36

Search NYU Steinhardt

How to Apply PhD, Food Studies

Examine the historical and cultural dimensions of food from an interdisciplinary perspective. Employing methods from the humanities and social sciences, this doctoral program prepares you for teaching and research at the university level, as well as in institutions outside academia. In consultation with an adviser and a doctoral committee, you will tailor your curriculum to a particular research interest and develop your course of study and dissertation research.

Please contact Krishnendu Ray with any questions.

Official Degree Title

Application Deadline

Admissions Information

Program Information

How to Apply

These instructions and requirements are for all applicants. If you are not a citizen or a permanent resident of the United States, please read the  special instructions for international applicants .

1. Prepare Your Application

Your application will require the following items. The following are acceptable document types for uploads: .pdf, .jpeg, .jpg, .gif, .tiff, .png, .doc, .docx, and bitmap.

You are required to upload a copy of your most recent résumé or curriculum vitae as part of your application.

Statement of Purpose

Not required.

Personal Essay

Write a brief essay (2-3 pages single-spaced or 4-5 pages double-spaced) on the research area/topic you expect to pursue, your background preparation for advanced work in that area/topic, and some of the scholars whose work in that area has shaped your thinking.

Book Review

In 500 words or less, write a book review of an academic work that is preferably in the area in which you expect to focus your advanced study.  Or:  you can submit a published or submitted scholarly article you have written in lieu of the book review.

Letters of Recommendation

Submit  three  letters of recommendation. Be sure to request them well in advance of the deadline. Read  detailed instructions .

Transcripts

Upload one official copy of transcripts from every postsecondary school you have attended or are attending. Make sure to request them in advance of the deadline.

If you completed or are completing a degree at an institution outside of the US or Canada, you are required to provide a WES or ECE evaluation. Please review our requirements for translation and a course-by-course evaluation of your transcripts.

See  detailed instructions on submitting transcripts .

Optional. The Admissions Committee acknowledges there are several ways to demonstrate graduate school readiness. This may include, but not limited to, professional or academic experience or by submitting the test results from the GRE. Therefore, the GRE is optional for applicants to Food Studies/Food Management PHD program

Proficiency in English

See  testing requirements .

Selection Criteria

Applicants who pass an initial screening may be invited to interview with specific faculty members in person or by telephone. The acceptance decision is based in part on faculty availability and research interests, as well as on the full range of admission criteria.

The admissions committee uses several criteria in assessing application materials, each of which has multiple measures: evidence of academic talent; suitability of the professional portfolio; and fit with the purposes and capabilities of our program and our faculty. 

Admission criteria include but are not limited to:

• Overall GPA > 3.5 in at least one prior academic degree program
• Undergraduate degree
• Prior relevant professional work or research experience
• Clear focus/goals expressed by applicants through the application and interview process
• Research goals are consistent with current faculty research interests
• Extra consideration will be given for peer-reviewed publications and grants by applicants
• Fluency in non-English will be given consideration

Application

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After you fill in and upload the required information, you can submit your completed application.  Your application must be completed, dated, electronically signed, and submitted by 11:59 p.m. EST of the stated deadline.

Application Fee

You will be prompted to pay a $75 application fee, payable by major credit card only. After submitting your payment, you will see your application status change from “saved” to “submitted.” Please print this screen for your records, as it confirms that your application has been successfully sent to our school. If you have problems submitting your payment, please contact the Office of Graduate Admissions. Learn more about our  fee waiver policy .

Mailing Additional Items

If any application materials need to be mailed to our office, mail the materials to NYU Steinhardt, Office of Graduate Admissions, 82 Washington Square East, 3rd Floor New York, NY 10003-6680.  Please do not mail your materials in binders or folders. Any mailed materials must be  received by, not postmarked by, the stated deadline . Only completed applications will be considered and reviewed by the Admissions Committee. Due to high volume, we are unable to confirm receipt of mailed materials.

Application Policies

Application deadlines are "in-office" deadlines, not postmark deadlines.  It is your responsibility to ensure that all materials are in the Office of Graduate Admissions by the appropriate deadline, and we reserve the right to return any application that arrives after the deadline. Only completed applications will be considered. Should a deadline fall on a weekend, the in-office deadline will be the next business day. We advise you to apply early.

Please check the online system to confirm that you have successfully submitted your application.  Due to the volume of applications and related materials received, the Office of Graduate Admissions will only contact you if your application was successfully submitted and is deemed incomplete because of missing required materials. Otherwise, you will hear from us when the admissions committee has made its decision.

Deferral policy:  NYU Steinhardt does not allow deferrals. Applicants who wish to be considered for a future semester must reapply by submitting a new application with all supporting materials, including letters of recommendation, by the application deadline.

3. Receive Your Admission Decision

You will be notified about your decision by email. Typically, decisions will start going out in late March or early April for fall enrollment. You may learn of your decision before or after this timeline.

Food Science and Human Nutrition Ph.D. in Food Science and Nutrition

• Food Science and Human Nutrition
• Programs and Degrees
• Ph.D. in Food Science and Nutrition

Open Position - Director of Sports Education Nutrition

Apply now! https://jobs.colostate.edu/postings/142804

Considering a Ph.D. in Food Science and Nutrition?

We offer you the ability to specialize in either food science or nutrition.

• Our food science specialization will provide you with educational and research opportunities in food systems, microbiology, and food chemistry.
• Our nutrition specialization will provide you with educational and research opportunities in molecular, clinical, and community nutrition.

Food Science Specialization

Our doctorate in food science focuses on food microbiology, food preservation and safety, and health properties of foods and food components.

Nutrition Specialization

Our doctorate in nutrition focuses on the relationship between nutrition and health, and the communication of nutrition principles to the public.

Food Science and Nutrition Curriculum

Ph.d. in food science and nutrition, food science specialization, ph.d. in food science and nutrition, nutrition specialization, featured news.

Food Science and Nutrition Careers

We have provided examples of different job descriptions, who’s hiring, salary range, required prep and responsibilities for you to peruse.

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Department of Nutrition and Food Sciences

• Nutrition and Food Sciences Undergraduate Program
• NFS Courses Descriptions
• NFS Courses by Term
• NFS Practicum, Internship and Undergrad Research
• Minor in Nutrition and Food Sciences
• NFS Departmental Awards
• Graduate Programs
• M.S. in Nutrition and Food Sciences
• M.S. in Dietetics
• Accelerated Master's Degree Program (AMP)

PhD in Food Systems

• NFS Emeriti Faculty
• NFS Faculty Published Books
• Advising and Support
• Faculty and Staff Resources

College of Agriculture and Life Sciences

The Food Systems Graduate program offers a transdisciplinary, cohort educational model.

The PhD in Food Systems combines a comprehensive investigation of food systems and a commitment to developing methods for solving the current problems of the food system.

Every year, the food systems cohort will work together to address problems and devise potential solutions through an oral competency examination. Students then move towards disciplinary depth and mastery by designing a course of study with a dissertation committee and developing a research proposal as part of a qualifying exam.

A student’s course of study in the PhD program will integrate a comprehensive understanding of food systems with focused disciplinary inquiry. Students draw from each other’s skills and experiences to foster a more rich and diversified learning environment. The program curriculum integrates humanities, social and natural science approaches to understanding complex and interdependent food systems of varying scope and scale.

PhD in Food Systems Requirements >>

Food systems faculty and staff >>, food systems graduate program website >>, the phd in food systems is a transdisciplinary degree and administered through the graduate college, not individual departments., for information please contact the food systems graduate program coordinator allison spain , 802-656-2042., questions about the phd in food systems.

Contact Allison Spain , Foods Systems Graduate Program Coordinator.

Doctor of Philosophy in Food Science

• Fall January 10
• Spring July 1

International students may need to surpass the Graduate School’s minimum English language proficiency exam scores for this program. If the graduate program has unique score requirements, they will be detailed below. Otherwise, please refer to the Graduate School’s minimum score guidelines.

• GRE Optional

Degree Description:

The School of Food Science offers graduate programs leading to doctoral and master of science degrees. Food Science is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy-efficient food preservation methods. The curriculum emphasizes courses in food processing, food chemistry, food microbiology, sensory evaluation, and other specialized areas.  Some of the coursework is in cooperation with nearby University of Idaho.  Examples include the processing and manufacturing of cereal, dairy, fruit, and vegetable products; including cheeses, wines, and potatoes. Each student’s program of study is individualized based on their research interests, prior academic experience, and collaboration with their major advisor

By enrolling in the graduate program in Food Science at Washington State University, you form part of a team of students, faculty, and staff dedicated to the scientific and intellectual pursuit of knowledge in food science.

Admission Requirements:

Students with undergraduate majors in the food sciences, including chemistry, microbiology, nutrition, biology and biochemistry, may be well prepared for graduate work in Food Science.  If your undergraduate degree is not directly related to food science, you may be eligible by strengthen your preparation through enrollment in additional courses before applying, or while pursuing your graduate degree. Undergraduate students who are pursuing studies not related to food science and who contemplate graduate work in food science should take as many courses in the basic physical and biological sciences as possible. Your graduate studies may be tailored for your individual background and needs.

The GRE is not required, but recommended/prioritized for students seeking assistantship funding.  

Please know that a completed application is an effective and essential tool for faculty consideration.  Applicants are not required to contact faculty prior to application.

A Master of Science (M.S. thesis) degree demonstrates the ability to conduct and report research and is generally required for admission into the Doctor of Philosophy (Ph.D.) program in Food Science.

Student Opportunities:

Students gain research experience and leadership skills at the SFS facilities housed on the WSU campus that includes: research level chemistry, microbiology, and engineering laboratories; the WSU Creamery where on-going research on ice cream and cheese occurs, including the world renowned ‘Cougar Gold’ cheese; a contemporary sensory evaluation facility where aroma, flavor and taste panels are conducted, and a processing pilot plant where small-scale equipment allows for applied research. Off-campus facilities include the Wine Science Center on the WSU on the WSU Tri-Cities regional campus and the Irrigated Agriculture Research and Extension Center (IAREC) in Prosser, WA., both of which are in the heart of the Northwest’s expanding wine and food processing industries.

Career Opportunities:

Demand for food scientists with graduate degrees is high. Graduates are employed in the food industry in research and development, food process development, food safety, quality assurance, analytical sciences and managerial positions. Recent graduates have found employment with major food companies like H.J. Heinz Co., J.R. Simplot Co., Lamb Weston, Kraft Foods, and Litehouse Foods. Many MS graduates continue on for a Ph.D. in preparation for a career in academia. Students also find employment with the federal agencies, such as the Food and Drug Administration and the United States Department of Agriculture.

Career Placements:

Food scientist, research and development scientist, food safety researcher, product and process development scientist, faculty, postdoctoral research associate, director of research, development, and technical support for large companies such as Conagra, SunOpta Fruit Group, Sorrento Lactalis, Cadbury Adams, Kraft, Continental Mills, Caravan’s, PepsiCo, Safeway, Danisco, Whirlpool.

Contact Information:

• CAHNRS Graduate Center [email protected]

Graduate Program

Who we are .

Food science is an all-encompassing major that is centered on enriching and improving food through increased food safety, novel processing techniques, nutritional benefits, and food functionality. To achieve these goals, Purdue’s Food Science graduate program focuses on four signature areas : Food Chemistry, Structure and Function; Foods for Health; Food Safety and Microbiology; Food Processing and Technology Development. Students from diverse academic backgrounds join the department to conduct research in one of these areas under the mentoring of outstanding faculty members. After earning graduate degrees, they pursue careers in academia, government or industry. Valuable networking opportunities with industry executives along with the department’s placement services often lead to employment with companies such as Cargill, Conagra, General Mills, Hershey's, Kellogg’s, Nestlé and Pespico. We offer M.S., Ph.D. and direct Ph.D. degrees.

The Food Science Graduate Program at Purdue University is an interdepartmental program, including all 28 of the faculty in the Department of Food Science and several faculty in the following departments: Agricultural & Biological Engineering, Animal Sciences, Nutrition Science.  There are typically 60-80 graduate students in the program. All graduate students are supported on assistantships (or fellowships).

We have special programs for graduate students, outstanding facilities, award-winning faculty, and very helpful and capable staff. There are many opportunities for networking with companies, government agencies, and other university colleagues. We expect a lot from the students accepted into our program, including taking on leadership opportunities. Many of our graduate students have held leadership positions in national organizations.  

About Us apply  

Betty Lewis Graduate Program Coordinator [email protected]   745 Agriculture Mall Drive West Lafayette, IN 47907 (765) 494-8258

department directory

Nicholas Gallina - Graduate Ag Research Spotlight

Growing up, Nick Gallina overcame a developmental disorder that made academics challenging until science “clicked” in high school. Now, Nick is pursuing his PhD and researching the use of probiotics to remediate Crohn's disease...

"Everything in food is science. The only subjective part is when you eat it.” - Alton Brown, American Celebrity Chef, Author and Actor.

• Admission Requirements

Food Science Graduate Program (MS, PhD, and Direct PhD) admission process is handled by Betty Lewis, the Food Science Graduate Admissions Coordinator. She will guide you through the application process as you apply through the Purdue University Graduate School. For more information, use the following links:

• Food Science Graduate Program Admission Process (see below)  

For other fellowships offered through the   Graduate School , visit their website   Overview of Student Funding Resources .​​​​

GRE requirements are reinstated for Fall 2024 enrollment and beyond.

Domestic Applicants

• Undergraduate cumulative grade point average:   3.0 or equivalent required
• Recommended minimum scores:  Verbal 146, Quantitative 144, Analytical 4.0
• Academic statement of purpose
• Personal History Statement
• Three letters of recommendation
• Unofficial transcripts can be used for application review purposes; Official transcripts required for admission.
• One copy of B.S. diploma upon admission

International Applicants

• Minimum Internet-Based Test (IBT) Overall Score Required: 80 (with the following minimum section requirements:   Reading: 19, Listening: 14, Speaking: 18, Writing: 18 )   
• Minimum Overall Score Required:  8.0 (with the following minimum section requirements:  Reading: 8.0; Listening 8.0; Speaking: 8.0; Writing: 8.
• Note that in addition to required minimum scores for writing, speaking, listening, and reading, the Graduate School also requires a minimum overall score that is higher than the minimums for the four area tests combined. Applicants must meet or exceed each of the five scores (listed above) for admission to the Graduate School. Only official TOEFL scores received directly from Educational Testing Service are acceptable.

IELTS (Academic Module): An alternative to the TOEFL, scores of 6.5 or higher will be accepted.

• Duolingo English Test - total score of 115 and 115 on each subscore .

Unofficial Transcripts can be used for application review purposes; Official transcripts required for admission.  Language of instruction and English translation required.

• Copies of B.S. diploma; one copy should be in the language of instruction and the other in English translation.

Additional English Proficiency Requirements information can be found on the Purdue Graduate School website.  

Special Requirement​​s for Ph.D. Students

All applicants must complete the Graduate School's online application and pay the application fee. Detailed instructions and requirements are available in the application.

Graduate Application Process

Review   Admission Requirements   for the Food Science Graduate Program to determine that all minimum requirements are met prior to applying. Please pay close attention to submission deadlines and criteria.

If all minimum requirements are met, complete and submit the   Electronic Application to Purdue Graduate School .

All required documents can be submitted electronically through the online application or sent to the Graduate Program Coordinator at address shown on the   Admissions Requirements   information page.

Once all required documents are received, your application file will be submitted to the Food Science Graduate Committee for review. This process typically takes 2-3 weeks. While your application file is being reviewed by the Graduate Committee, the status of your application will be  "Application Complete".

After the Food Science Graduate Program Coordinator has received your application file from the Graduate Committee after review, you will receive a letter informing you whether your application file has been forwarded for consideration by the faculty. If your file is forwarded, faculty members are informed that a new prospective graduate student’s file has been uploaded to the Graduate Website to review for possible funding. You will not be offered admission to the Food Science Graduate Program unless a faculty member offers a research assistantship prior to admission deadlines. Applicants are encouraged to contact faculty members with whom they have common   research interest .

If your application file has been approved to be considered for a research assistantship, your status on the Graduate Website will reflect "Awaiting Decision". The application will remain in the awaiting decision status until a faculty member has extended an offer to the applicant.  

As faculty members receive funding for research assistantships through grant approval, they will review approved application files on the Graduate Website. The faculty member will contact the Food Science Graduate Program Coordinator if they find an applicant they feel has the credentials and research interest they seek for their research area. At this point, either the faculty member or the Food Science Graduate Program Coordinator will contact the applicant to discuss the possibility of visiting the Food Science Department.

When a faculty member finds a student with whom they feel is a good fit for their research area and lab, typically the Food Science Graduate Program Coordinator is asked to prepare an offer letter that will be sent to the applicant.

• Questions? Please refer to the   Food Science Graduate Program Frequently Asked Questions (FAQs) and/or the   Purdue Graduate School FAQs .

Summer Entry:   April 15 (International/Domestic)

Fall Entry:          July 15  (International/Domestic)

Spring Entry:     November 15 (International)

                          December 15 (Domestic)

What is the English proficiency requirement?

Please refer to Purdue's Graduate School English proficiency webpage .

Am I considered an international student?

If you are not a permanent resident or citizen of the United States, you are classified as an international student. If you are in the process of applying for your green card, and your application has not been approved, you are considered an international student.

I am an international student currently studying in the United States. Do I still have to take the TOEFL or IELTS?

The Graduate School waives the TOEFL for applicants who have received a baccalaureate, graduate, or professional degree from a U.S. institution within the past 36 months (at the time the recommendation for admission is received at the Graduate School.)

Is financial support available to international students?

Although specific fellowship, assistantship, and other award eligibility may vary, funding is generally available for both domestic and international students. More than 70% of Purdue's full-time international graduate students receive some funding by or through the University.

How much is the international student fee ?

International students pay a $155 fee each semester to help fund the unique services the University offers to international students, such as immigration regulation advising, cultural/educational programming, SEVIS reporting (Student and Exchange Visitor Information System), and compliance with the United States' government.

Graduate Program ​ Coursework Require ments

Students develop and obtain approval (from Major Professor, Advisory Committee, Food Science Graduate Committee, Graduate School) for a Plan of Study, then successfully complete (i.e., minimum GPA of 3.0 on 4.0 scale) coursework in the Plan of Study. Beyond the minimum course requirements (see below), students select additional courses based on their chosen area of specialization. Listings are available of additional courses recommended for the general specializations of Food Chemistry, Food Microbiology, Food Processing, and Foods & Health.

The Food Science Graduate Program requires a minimum of 30 credit hours for a M.S. degree and 90 credit hours for a Ph.D. degree. These total credit hours reflect both coursework and research credit hours combined.

Minimum coursework requirements of all graduate students are as follows:

• Food Chemistry  FS 550
• Food Analysis  FS 551
• Nutritional Sciences  FS 552
• Food Microbiology  FS 553
• Food Processing and Packaging  FS 554
• Case Study Course  FS 555
• Statistics (M.S. students - STAT 511; Ph.D. students -  STAT 511 or 512, and STAT 514)
• Responsible Conduct in Research  GRAD 612
• Seminar  FS 684 

Basic Food Science Course Series and Case Study Course​

Each course in the Basic Food Science Course Series is intended to expose students to selected basic concepts related to the topic of that course, and then give them an opportunity to apply that knowledge. Each course relies in part on independent learning by the student. With some direction by the instructor, students are expected to make use of available resources and seek out needed information. Since the courses move at an accelerated rate, students must spend the time necessary to meet the course objectives. With direction from the instructor, students have to integrate information and apply knowledge gained through vehicles such as a problem, project, or report assigned by the instructor. They also learn to recognize the nature of the problem and suggest possible solutions. While some experience in problem solving and working as teams is gained in these five courses, those skills are the primary focus of the Case Study course.

The intent of the Case Study course is for students to work as teams to solve a problem, drawing on what they learned in the Basic Food Science Course Series, and from their specific areas of expertise. The teams develop solutions to a problem supplied directly by a food company.

Some advantages and unique attributes of the Basic Food Science Course Series and the Case Study Course are as follows:

• All students completing the program should have some basic understanding of Food Science
• Students meet many of the Food Science faculty (10 are involved in the teaching)
• Many faculty get to know all the incoming graduate students
• All incoming students get to know each other well from taking the courses together
• Students obtain experience in problem solving and in working as a team member
• Students are exposed to problems encountered in the food industry.

Is financial support available?

Yes.  Most students extended admission offers are also offered a research assistantship or fellowship. 

What is a research assistantship?

Assistantships typically involve approximately 20 hours of work per week for a professor. Frequently this entails research or teaching. In return, you receive a tuition waiver and a monthly stipend (i.e., salary).

Is tuition covered by a research assistantship?

Assistantship benefits include tuition waivers which pays all but a nominal portion of tuition.  

How do I apply for a research assistantship?

All applicants are considered for research assistantships when they complete the application for admission. Self-funding is an option in the Food Science Graduate Program but applicants must submit a proof of funding (preferably bank statement) to support at least 2 years of MS or 3 years of PhD study. 

What is a fellowship?

Fellowships are similar to undergraduate scholarships. They are typically awarded by a competition and generally do not require work in return for the award. Fellowships provide tuition scholarships and stipends, along with a supplement for purchasing medical insurance.

Fellowships may be obtained from your academic department or program, the Graduate School, or an outside entity, such as a government agency or philanthropic foundation. Fellowships are typically awarded to the most competitive applicants. A program will typically consider you for available fellowships when you apply for admission; however, some fellowships may require the completion of a separate application. Selection criteria and processes will vary.

Is tuition covered by a fellowship?

Fellowships generally include tuition scholarships. Tuition waivers and scholarships are in addition to the monthly stipend and other benefits.

How do I apply for a fellowship?

The Food Science Graduate Committee identifies and nominates the most competitive applicants to be considered for Purdue University fellowships.  To be considered for these fellowships, you must be a U.S. citizen or permanent resident and graduated from a U.S. high school.  

To be considered for fellowships offered by the Graduate School, you must be admitted to Purdue. The following link Overview of Student Funding Resources  provides information regarding specific Graduate School fellowships, including the application process and requirements.

Current Purdue University undergraduate students seeking to continue to a MS or PhD program, please consider applying the the Charles C. Chappelle Fellowship .  This is a student direct apply fellowship.  You can find application criteria and deadline information by clicking the Charles C. Chappelle Fellowship link.  

The application deadline for fellowships is January 15.

For more information on Recruitment Fellowships such as the ARGE , Lynn , Ross and USDA National Needs in Food Science and Gut Health Fellowships, click the respective link.

​​​​​​ Support for our Graduate Program comes in numerous forms. Naturally, government and research grants support student assistantships as well as competitive   assistantships offered internally within Purdue   University. However, funds for graduate students also are needed for supplementing these assistantships, travel to professional meetings, awards, and special programs.

The Department of Food Science has several endowments that support programs, directly or indirectly, for our graduate students.These endowments provide indefinite annual spending income of over $18,000 per year, helping support our programs and providing flexibility.

Like all endowments, people can add to them as they wish. To make a donation, please contact the Agriculture Advancement Office at 765-494-8672.

Allen Kirleis Graduate Award

The Allen Kirleis Graduate Award was established in 1995 to award financial awards based on academic achievements to one or more graduate students in the Department of Food Sciences in the School of Agriculture who are preparing to attend or make presentations at national scientific meeting(s). If the award cannot be granted to a deserving student, it may be used for support for a guest lecturer in the Department in Food Sciences. Selection for this award shall be made by the Dean of the School of Agriculture upon recommendation from the head of the Department of Food Sciences in consultation with a faculty committee appointed by the Department Head.

B.J. Liska Graduate Scholarship

The B.J. Liska Graduate Scholarship was established in 2003 to attract and retain exceptional Food Science graduate students. The Head of the Department of Food Science or the Head's designee will select the recipient(s) and determine the amount of the scholarship(s), all with the approval of the Dean of the School of Agriculture. In selecting recipients for these scholarships based on academic excellence, the Head or designee may consider not only a candidate's grade point average but also his/her participation in extracurricular activities and potential to be an outstanding food scientist. Income also may be used to provide a plaque, located in the Department, listing each recipient. The University's Division of Financial Aid will administer the scholarships provided for in this Agreement.

B.J. Liska Graduate Teaching Award

The Bernie J. a Outstanding Graduate Student Teaching Award was first awarded in 1999. The awarded was created by Dr. Bernie Liska, former Dean of Purdue’s College of Agriculture and Fellow of the Institute of Food Technologists, to recognize graduate students who excelled in teaching. He cherished the opportunity to recognize students’ work as he felt it created drive towards excellence. Upon Dr. Liska’s death, gifts in his memory, including those of his daughters, Julie Liska-Esperson (FS ’92) and Cheryl Colman, established an endowment, ensuring that his memory and his wishes continue in perpetuity. Today, the endowment supports one teaching award each semester. An "in-perpetuity plaque" lists the names of all of the recipients, and a plaque and a financial award are presented to the student recipients.

Bill and Margie Stadelman Endowment for the Graduate Program

The Bill and Margie Stadelman Support Fund for the Graduate Program was endowed through a gift by the Stadelman’s. The goal of the Stadelmans was to create a pool of funds that is spent to enhance the graduate program in the department. These funds will allow students to travel to meetings, provide graduate scholarships, and continue to build the academic quality of the graduate program.

Dr. Bill Stadelman, founding inductee of the International Poultry Hall of Fame, believes these funds should be used to bring the best students into the Purdue Food Science Graduate Program. "I was lucky to always have grants that let me send students to meetings. This helped me attract the top quality students that I always had in my labs. I have received a lot of honors and it is, in no small part, due to my students."

Philip E. Nelson Endowment for Excellence

Purdue Food Science continues to hold to the philosophy of moving forward. In keeping with that, the Department is pleased to announce an unrestricted endowment in the name of Dr. Phil Nelson.

The interest funds from the endowment are to be spent to pursue the Department’s vision, "to be recognized world-wide as the leading food science department." This vision was articulated by Dr. Nelson when the department was founded in 1983. 

Dr. Marion Williams, Dr. Nelson’s first graduate student, founded the endowment with a multi-year pledge. "My intention is to create an endowment providing ongoing income to the Food Science Department to foster Phil Nelson’s vision of excellence", said Dr. Williams. Numerous people have stepped up to add to the endowment. There is already over $100,000 in pledges.

Gifts will continually be accepted. For further information regarding how to give to this endowment, please contact the   Agricultural Advancement Office​  765-494-8672. 

Faculty and Facilities

Purdue Food Science faculty conduct research in four major areas within the food science discipline

•   Food Chemistry, Structure and Function
•   Foods for Health
•   Food Safety and Microbiology
•   Food Processing and Technology Development

Some faculty conduct research in several of these signature research areas. For more details and a list of faculty per signature research area, please view our Signature Research webpage . 

Each faculty member has a web directory profile page that includes contact information, his/her CV,  awards, select publications, and more. Please go to our faculty directory to view.

​ Food Science Facilities

Food science teaching facilities​.

• 54 seat Lecture Classroom
• 68 seat Interactive Learning Classroom
• Enology Library
• Food Chemistry & Microbiology Lab
• Food Processing Lab
• Multi-media Room
• Pilot-Scale Manufacturing Laboratory
• Sensory Evaluation Laboratory
• Skidmore Food Product Development Laboratory

Food Science Research Labs & Facilities

• Bio-analytical Chemistry
• Biochemical Engineering
• Bioluminescence
• Bioprocessing
• Cereal Chemistry
• Cereal Milling
• Cereal Molecular
• Cereal Processing
• Chemical Analysis
• Deliquescence & Shelf Life
• Extraction & Encapsulation
• Food Carbohydrate
• Food Microbiology
• Food Safety
• Functional Genomics
• Interfacial Engineering
• Infrared Spectroscopy
• Microbiology Instrumentation
• Molecular Food Microbiology
• Nuclear Magnetic Resonance
• Phytochemistry & Bioavailability
• Processed Food Quality
• Protein Chemistry
• Sensors & Controls
• Sensory Evaluation
• Starch & Food Gums
• Structural Biology
• Transport Phenomena

Careers & Internships & Jobs

Career in food science, what is food science.

Have you ever wondered about the processes involved to transform raw commodities to the food on your table? That's what food science is all about. Food scientists use principles from biology, chemistry, physics, mathematics, and engineering to convert agricultural commodities into edible foods and beverages.

As the largest industry in the United States, food processing employs nearly 2 million people and accounts for more than 16 percent of the country's gross national product. Consumers drive the industry as they seek healthy, convenient, and affordable foods and beverages to purchase. As the industry strives to meet consumers demands, the job market for trained food scientists grows. Agriculture, food and its related industries provide 11% of U.S. employment. Food Manufacturing accounts for 14% of all U.S. manufacturing employees. Purdue's Department of Food Science is recognized word-wide for training food scientists from around the globe.

 Types of Jobs for Food Scientists

Most students who graduate from our program work in the food and beverage industry in the areas of  food safety, food regulations, quality assurance, product development, ingredient procurement, food security, research, sales, sensory evaluation, and technical services. Some choose related areas such as food entrepreneurship, food communications, advertising, consumer education and protection, academia, and culinary research. Our undergraduate program can also prepare students to pursue graduate studies, medical school, veterinary school, or law school.

Other resource to learn more about food science and careers in food science are:

• P odcas ts on the site My Food Job Rocks​ ;
•  Career and Why Food Science Matters  V i deos on the Institute of Food Technologists (IFT) Career Development webpage 
• Science Meets Food IFT Student Association Blog

Average Beginning Salary for Food Scientists

The average starting salary for students who earn a bachelor's degree from Purdue Food Science program is ~$53,000. Geographic location of jobs does make a difference in salary offers.

There are several online resources that can be helpful to research salary information such as:

• Salary Expert​ (includes global cost of living comparisons)
• LinkedIn Salary
• MoneyGeek's Cost of Living Calculator
• U.S. Bureau of Labor Statistics​ (Food Science falls in the Life, Physical and Social Science category)

Placement and Jobs for Purdue Food Science Students

Students can seek employment by using the resources within the Department of Food Science, the College of Agriculture, and/or the University. Food Science continues to have 100% job placement for our graduates who are actively seeking employment. 

Food Science Department Placement

The Food Science Career Services & External Relations Coordinator, coordinates recruiting visits to the Department for companies. She also teaches and advises students on networking, résumés, cover letters, interviewing skills, understanding and negotiating offers, and other professional skills.

College of Agriculture Career Office

The College of Agriculture employs career services staff , who maintain a web site with position openings posted. They also coordinate the fall and spring career fairs hosted by the College.

Purdue University Career Services

The Center for Career Opportunities (CCO) is a resource for all Purdue students and alumni. Students can register with CCO to access their job posting site. Employers should contact CCO to post jobs on their site.

The Purdue Engineering Student Council hosts one of the largest student-run career fairs in the nation every year, usually in early September, called Industrial Roundtable (IR). This two-day career fair attracts over 400 companies and is open to all Purdue students.  

Employment Data of Food Science

The average beginning salary for bachelor's degree (B.S.) food science graduates is ~$53,000. For more details, refer to: 

Purdue's Center for Career Opportunities Data Dashboard for the College of Agriculture

Companies Hiring Food Scientists

Check out a sample list of companies that hire food scientists, including many graduates from our program.

• Amcor Packaging
• Argana Fruit
• Aunt Millie's Bakeries
• Boar's Head
• Clasen Quality Coatings
• ConAgra Foods
• Continental Mills
• Dow AgroSciences
• DuPont Nutrition
• E&J Gallo
• Foxtail Foods
• General Mills
• Griffith Laboratories
• Heartland Food Products Group
• Kerry Flavors and Ingredients
• Land O'Frost
• Land O'Lakes
• Litehouse Foods
• Maplehurst Bakeries
• Maple Leaf Farms
• M&M Mars
• Morgan Foods
• Newly Weds Foods
• PT Dinaco Grasia
• Reinhart Food Service
• Skjodt Barrett
• Trilliant Food & Nutrition
• Van Drunen Farms
• Vivolac Cultures

Career Advising Resources

Department level.

The Department of Food Science has a dedicated career services coordinator staff person. The career services coordinator also serves as the Department's industry and alumni relations coordinator so he is continual contact with professionals in the industry. He teaches a required course, FS 298, that teaches students professional skills such as resumes, cover letters, interviewing, and networking skills, career options,  and "adulting" topics such as budgets and understanding job offers and benefits. Outside of the classroom, the career services coordinator is available to meet with students one-on-one.

College Level

The College of Agriculture Office of Academic Programs employs career resource staff who coordinate two careers fairs each year.

University Level

Purdue University's Center for Career Opportunties (CCO) staff can also assist students with resumes and cover letters. The CCO posts job opportunities, publishes the CCO career success handbook resource , offers interviewing practice, and more!

Ag Career office

Special Programs for Graduate Students

In the Spring of each year, Ph.D. students have the opportunity to participate in the Applied Management Principles (AMP) Program in the Krannert School of Management.  This program is affectionately referred to as the ‘mini-MBA program’.

 There are 2 sessions available annually (May and August).

Program Overview

• AMP is hosted by Purdue’s Krannert School of Management – Executive Education Programs – a leader in management education.
• Provides 40 hours of interactive learning on key management topics that useful to your future career.
• Topics include: finance, marketing, accounting, strategy, business law, negotiations and more.
• Monday-Friday. Classes meet from 8:00 AM-4:00 PM, with extra sessions after 4:00 PM some days. Assignments are not graded, and there are no quizzes or exams.
• All classes are held at the Krannert Center for Executive Education (KCTR) at Purdue.
• The 2021 program fee for Purdue PhD students is about $1,895.00, which includes program instruction and materials, and daily breakfast and lunch for networking.  

ARGE Support

• ARGE Graduate Programs will provide $950 assistance per student (a limit of 5 students supported from the CoA) to attend this program.  The balance ($945) must be provided by the student, PI or department.  Interested students are encouraged to request support from their department head, Graduate Advisor,  and/or Graduate Chair for the balance of funds for the program.

Application

To apply for the spring or fall session (and be considered for the $950 in ARGE funds to support attendance) the nomination materials shown below will be uploaded by the graduate chair via Qualtrics.

• A letter stating how you would use the AMP training to advance your career goals
• A letter of support from your advisor acknowledging your potential participation in the program
• Source of balance of funds ($945) for the program (i.e. Departmental funds, Student personal funds, etc.)
• Student CV (3 pages max)  

There are a limited number of seats.  Eligible candidates from the College will be rank-ordered for further consideration.  Successful nominees will be notified of their acceptance in April for either the spring or fall session.  Students not seeking ARGE support are encouraged to apply directly to the program.

Campus Life and Extracurriculars

At Purdue, your opportunities for learning, involvement, and fun extend far beyond the classroom walls. At a campus with students from all 50 states and 130 countries, you will enjoy getting to know people with many different perspectives, backgrounds, and philosophies. More than 1,000 student organizations present myriad ways to find friends, develop new skills, and serve others. The residence halls, which accommodate 85 percent of the first-year class, are like neighborhoods — a great place to get to know people. Big Ten sports fuel school spirit. 

Get involved in the campus community, and you will quickly discover that extracurricular activities are an unforgettable part of the Purdue experience. 

Extracurriculars

With more than 1,000 student organizations at Purdue, students and members of the University community enjoy infinite opportunities to build friendships and rewarding experiences through co-curricular involvement in student organizations.  Getting involved at Purdue shrinks the University to... well, almost... the size of the campus model in the Purdue Memorial Union! Check out the Purdue University Student Organizations Boilerlink website.

Where you choose to live plays an integral role in your college experience. Purdue University Residences provide an environment that will make you feel right at home and, at the same time, right in the middle of campus offer a wide variety of housing choices, dining options, and activities.

• Purdue Housing and Food Services
• Additional Purdue on and off campus housing

Division of Recreational Sports also known as the "Co-Rec"

The France A. Cordova Recreational Sports Center was the first university building in the United States created solely to serve students' recreational sports needs. It also is the administrative center for all programs coordinated by the Division of Recreational Sports

Co-Rec web site

Combines with the Food Science Club, Food Science Graduate Association (FSGSA) is a chapter of the national Institute of Food Technologists Student Association (IFTSA). Club members have the opportunity to compete in the Institute of Food Technologists Student Association (IFTSA) College Bowl competition and IFTSA Product Development competitions.

The Food Science Graduate Student Association (FSGSA) represents the voice of the graduate students in the Food Science Graduate Program at Purdue University. FSGSA provides opportunities for students to discuss current issues, work with the faculty to improve the graduate program, and socialize and enjoy time together outside of research and academia.

FSGSA was founded in September 2000 by Kristen Gray who had a vision for what the graduate students could accomplish by uniting together. Gray wanted to increase communication and interaction amongst fellow graduate students as well as between the graduate students and the department. Many of her ideas have taken form to help develop the organization as it is known today. One such activity is our Continuing Lecture Series, where faculty members present ongoing research taking place in their laboratory and discuss resources that they can provide to other students in the department.

Many social activities are also organized by the FSGSA to allow students a chance to relax and have fun away from the rigors of research. Ice skating, bowling, and monthly breakfasts have been among these events. The group also promotes “Purdue Pride” by giving away prizes to those demonstrating their knowledge of Purdue trivia. Annually, the FSGSA sponsors the International Dinner. Students as well as faculty and staff are invited to bring a dish native to their homeland to share.

While the FSGSA has made many strides to promoting the well being of graduate students, the organization hopes to make even more progress in the future. The group hopes to continue with all of the current activities it hosts as well as promote more activities to enhance the lives of food science graduate students at Purdue University. ​

Purdue Chapter of Institute of Food Technologist Student Association

Phi Tau Sigma Honor Society for Food Science

The Mission of Phi Tau Sigma

The mission of Phi Tau Sigma is to raise the stature and recognize scholarly achievements of the Food Science and Technology profession. This mission is achieved by encouraging outstanding achievement by Food Science students and professionals, and by enhancing professionals among Food Science professionals through the Phi Tau Sigma member network.

Purposes of Phi Tau Sigma

• To recognize and honor professional achievements of Food Scientists and Technologists,
• To encourage the application of fundamental scientific principles to Food Science and Technology in each of its branches,
• To stimulate the exchange of scientific knowledge through meetings, lectures, and publications,
• To establish and maintain a network of like-minded professionals, and
• To promote exclusively charitable, scientific, literary and educational programs.

For additional information on Phi Tau Sigma Honor Society including Membership, Awards and Donor/Sponsorship, please visit  their website

Frequently Asked Questions

It is difficult to predict how likely you are to be admitted to the Food Science Graduate Program at Purdue University. Many factors impact admission decisions, such as the qualifications of other applicants, the number of new students that can be accommodated, and the number of professors that share your research and scholarly interests. Each application is given careful consideration and a holistic approach to the admissions process is generally employed by the graduate admissions committee. All components of the application package, including the application, letters of recommendation, statement of purpose, academic record (i.e., transcripts), test scores, resume/curriculum vitae (CV), research experience, publications, and other items required are considered.

In general, it is suggested that you apply early in your senior year of college, which is usually nine to 12 months prior to when you want to begin graduate studies. Applying early has its advantages: more funding opportunities are typically available, and more spaces may be available for admission.

If a completed application has been submitted (i.e., you have completed and submitted the Graduate School's application, paid the application fee, and submitted letters of recommendation, official transcripts, test scores, and any other items required), no additional action is required.  After your application file has been reviewed by the Food Science Graduate Review Committee, you will be notified of the committee’s decision of “acceptable” or “unacceptable” to be considered for available funding.  This process typically take 2-3 weeks.

• Questions? Please refer to the   Food Science Graduate Program Frequently Asked Questions (FA Qs) and/or the   Purdue Graduate School FAQs .

Typically the Food Science Graduate Program has about 60-80 graduate students each year. 

Please contact the Betty Lewis,  Food Science graduate program coordinator, to inquire about visitation opportunities.  All campus visits are done on an individual basis to provide more individualized attention to each applicant. 

Purdue Graduate School FAQs

Supplemental Information

• 2017-2018 Graduate Handbook
• 2018-2019 Graduate Handbook
• 2019-2020 Graduate Handbook
• 2020-2021 Graduate Handbook
• 2021-2022 Graduate Handbook
• 2022-2023 Graduate Handbook
• 2017 Fall IFSGP Graduate Newsletter
• 2018 Fall IFSGP Graduate Newsletter
• 2018 Spring IFSGP Graduate Newsletter
• 2018 Summer IFSGP Graduate Newsletter
• 2019 Spring IFSGP Graduate Newsletter
• 2019 Summer IFSGP Graduate Newsletter
• 2019-2020 Fall, Spring, Summer IFSGP Graduate Newsletter
• 2021 Spring IFSGP Graduate Newsletter
• 2021 Summer, Fall IFSGP Graduate Newsletter
• 2023 Spring IFSGP Graduate Newsletter
• 2023 Fall IFSGP Graduate Newsletter

Our Graduate Students

Mentored by Dr. Arun Bhunia

"I’ve essentially switched my discipline in Microbiology three times, and I think that’s made me a very well-rounded scientist."

Read more about Nicholas' research focusing on the use of probiotics to remediate Crohn's disease and colitis

Mentored by Dr. Jozef Kokini

"I believe there’s a lot of good research done in academia that isn’t communicated effectively to industry members. I try to keep more of an industry-focused slant to my research."

Read more about Harrison's research on plant-based proteins and their applications to improve the texture of foods

Mentored by Dr.  Andrea Liceaga

"It’s exciting to know that there are food components that can actually serve as nutraceuticals. I’m really passionate about this growing aspect of the food science field."

Read more about Uriel's research on plant-based proteins and their potential health benefits

Mentored by Dr. Dharmendra Mishra

" My research will contribute to reducing food waste to some extent."

Read more about Connie's work in developing an innovative technology for shelf-life prediction of food and beverages

Mentored by Dr. Amanda Deering

"With time, I can help others — farmers, growers, people that handle the food, people that grow the food. That motivates me, that I will be part of the change."

Read more about Hansel's food safety research with fresh produce

Mentored by Dr. Bruce Hamaker

" My research is at the intersection of food science and nutrition – creating new foods that impact health. We are translating science all the way to something that could impact lives."

"My interest lies in understanding how microorganisms target hosts. It was not necessarily my intention to be in food safety, but I try to understand how bugs cause infectious disease."

Read more about Rishi's research with Listeria monocytogenes and its mechanism of infection

• Anael Kimble - Mentored by Dr. Owen Jones
• Xinruo "Tina" Zhao - Mentored by Dr. Bruce Hamaker
• Anh Nghi Minh Le - Mentored by Dr. Jozef Kokini
• Paige Smith - Mentored by  Dr. Lisa Mauer   and Dr. Yuan Yao
• Harrison Helmick - Mentored by Dr. Jozef Kokini
• Maeve Swinehart - Mentored by Dr. Yaohua "Betty" Feng
• Juan Antonio Velasquez - Mentored by Dr. Jen-Yi Huang
• Dongqi Liu - Mentored by Dr. Arun Bhunia
• Gurpreet Kaur Chaggar - Mentored by Dr. Haley Oliver
• Monique Mi Song Chung - Mentored by Dr. Jen-Yi Huang
• Uriel Urbizo Reyes - Mentored by Dr. Andrea Liceaga
• Adrianna Maria Pilch - Mentored by  Dr. Lisa Mauer   
• Ajay Rawat - Mentored by Dr. Dharmendra Mishra
• Anbuhkani “Connie” Muniandy - Mentored by Dr. Dharmendra Mishra
• Travis Woodbury - Mentored by Dr. Lisa Mauer   

Our graduate students are leaving their mark at Purdue University and beyond. The following is a list of recent achievements and awards garnered by our M.S. and Ph.D. candidates. Congratulations to all!

Miguel Alvarez Gonzales

• Kirleis Graduate Student Award

Juan Archila

• Student Scholars for the 2021 Consumer Food Safety Education Conference (CFSEC)

Neseybe Bulut

• Cereals & Grains Product Development Competition 2021, Third Place

Nicholas Gallina

• American Society for Microbiology Poster Competition 2023, First Place

Harrison Helmick

• Graduate Industrial Research Symposium Poster Competition, First Place 
• Student Research Competition, Pulse Division, Cereals and Grains Conference, First Place
• Article submission in InnovatED
• B.J. Liska Outstanding Teaching Assistant Award - Department of Food Science

Gurpreet Kaur

• Human and Health Science Spring Research Event Outstanding Poster Award 
• A.H. Ismail Interdisciplinary Program Doctoral Research Travel Award
• Finalist for Emerging Leaders in Nutrition Science, American Society for Nutrition

Anh Nghi Minh Le

• 2023 Kirleis Graduate Student Award - Whistler Center for Carbohydrate Research
• Beyond Boundary Cross-Disciplinary Poster Presentation Competition, Indiana Branch of American Society for Microbiology Spring Meeting, Second Place

Monique Mi Song Chung

• Bilsland Fellowship

Hansel Mina

Edward Moncada

Connie Muniandy

• 3 Minute Thesis Competition Finalist- View the Video
• ISBT Scholarship
• Phi Tau Sigma Student Achievement Scholarship

Mary Busayo Oluyemi

• Steps to Leaps (S2L) Student of the Year Award
• Unsung Diversity Hero Award - College of Agriculture
• MANRRS Region IV and V Cluster interview contest - 2nd Place

Manalee Samaddar

• Indiana Branch of American Society of Microbiology Poster Competition, First Place 

Manoj Sawale

• 2023 International Society of Beverage Technologists (ISBT) scholarship
• Charles R. Stumbo paper competition presented by the Institute for Thermal Processing Specialists 2024 (IFTS) - 1st Place
• Purdue Doctoral Fellowship

Gerldine Tembo

• B.J. Liska Outstanding Teaching Assistant Award 

Merlyn Thomas

• Bilsland Fellowship 
• Student Research Video Competition for the Cereals and Grains Association, First Place

Travis Woodbury

• PMCA Student Outreach Program Scholarship to attend the Professional Manufacturing Confectioners Association

Merve Yildirim

Food Science Graduate Program Team

Dr. Owen Jones

Betty Lewis

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Microbiome Expert Sean Spencer, MD, PhD: On a Mission to Prove that Food is Medicine

By Sharon Brock, MEd, MS

Sean Spencer , MD, PhD is a Gastroenterologist and Physician Scientist at Stanford University School of Medicine. Along with seeing patients in the clinic, Spencer conducts cutting-edge research on the microbiome in the Sonnenburg Lab . In his research, Spencer focuses on how nutrition affects the microbiome and the immune system, as well as how our diet can prevent and treat gastrointestinal disease and potentially increase longevity.

“There’s a clear association between the microbiome and healthy aging. Studies of centenarians show a different microbiome configuration compared to those with a shorter life span and unhealthy aging,” says Spencer. “The microbiome is a key aspect of lifestyle medicine because what we eat and how we exercise affects our microbiome composition.”

The Medical Path

Growing up in the agricultural town of Madison, Wisconsin, Spencer learned from an early age the importance of nutritious food regarding health. As an undergraduate at the University of Wisconsin, Spencer majored in medical microbiology and immunology, and knew since his sophomore year that he wanted to practice medicine.

“After taking a human physiology course, I just knew that learning as much as I could about the human body and using that knowledge to help people was the only thing I wanted to do,” says Spencer. “As an undergrad, I also discovered that I could conduct research while caring for patients, and that clarified my career path further.”

These career goals prompted Spencer to pursue an MD-PhD program in immunology at the University of Pennsylvania, which he completed in 2015.

“In graduate school, I realized how our diet has a profound impact on the microbiome, which directly influences the immune system,” says Spencer. “You want to think of the three aspects [nutrition, microbiome, and immune system] at the three corners of a triangle. They each impact the other.”

After completing an internal medicine residency with Harvard Medicine at the Massachusetts General Hospital, Spencer came to Stanford in 2017 for a fellowship in gastroenterology (GI).

“I came to Stanford specifically to work with Justin Sonnenburg, so it was great to be accepted to both the GI clinical program and his lab,” says Spencer. “What I love most about Stanford are the people and the creativity. This focus on the microbiome and nutrition is unique to Stanford and I’m glad to be part of a community that thinks about lifestyle medicine in both research and clinical care.”

Living His Dream

For the last six years, Spencer has been a practicing, board-certified GI physician at Stanford Medicine and a researcher in one of the most prestigious microbiome labs in the country. Spencer lights up when he talks about his current research on the small intestine microbiome:

“Most microbiome studies look at the very end of the GI tract, but the small intestine is 20 feet long, and researchers have sampled almost none of it,” says Spencer. “We’ve developed a novel technology to sample and investigate the microbiota [bacteria] of the small intestinal microbiome, which has been a huge blank space for the longest time.”

The small intestine is where many nutrients, including glucose, are absorbed into the bloodstream. Since high glucose levels are linked to diabetes and obesity, Spencer believes this research will potentially lead to the development of lifestyle medicine therapies for individuals with these medical conditions.

Spencer will also study hormones in the small intestine, such as Glucagon-like peptide-1 (GLP-1), which is the hormone targeted in the popular weight-loss drugs Ozempic and Wegovy. “The new GLP-1-targeted medications are powerful and amazing drugs, but it’s important to recognize that we have the power to regulate these hormonal pathways with our diet and lifestyle choices,” he says.

Although his work in the lab is a source of fulfillment, Spencer also enjoys bringing his research findings directly to his patients as a GI physician. Spencer is able to offer this bench-to-bedside level of care since he attained both a medical degree and a PhD in immunology.

“I’m most proud that I have the skillset to listen to patients and identify what they need clinically, and then do the research to fill in the gaps and conduct clinical trials to help them,” says Spencer.

Looking to the Future

With his postdoctoral fellowship ending this year, Spencer plans to work at a clinical center (ideally at Stanford) where he can continue to see GI patients and perform clinical trials on nutrition-microbiome-immune research. Studies from the Sonnenburg lab he would like to continue are testing the anti-inflammatory effects of fermented foods, which improve the immune system, and the mechanisms by which our diet, microbiome, and immune system impact each other.

Regarding patient care, Spencer takes a “food is medicine” approach and plans to conduct more research to back up that message. “My future goal is to perform research that reinforces the recommendations of lifestyle medicine; to build the evidence-base for types of food that promote a healthy microbiome and prevent and treat disease,” says Spencer. “This research will help us understand what aspects of food are critical for promoting health and wellness and has real potential to offer improved eating advice and promote health through diet.”

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Two PhD Candidates to Montpellier for a unique learning journey

'feed-protect-care global collaborative phd platform'.

Imagine a gathering of 30 PhD Candidates from across the globe, all passionate about building a more sustainable food system. This vision became a reality as part of the 'Feed-Protect-Care Global Collaborative PhD Platform' held in March 2024. Two PhD Candidates from Utrecht University, Clara Colonna (Agri-food Law) and Sara Ramezani (Urban Planning), embarked on a unique learning journey in Montpellier, south France.

Interdisciplinary and challenging training

The program at Montpellier University brought together PhD Candidates from diverse disciplines of agri-food systems and continents, fostering a vibrant exchange of knowledge. The first week combined theoretical lectures on sustainable food systems with practical field trips. The early-career researchers delved into the daily challenges faced by local farmers, city policymakers, and food shops in Montpellier. This immersive experience allowed them to connect theory with real-world applications. The second week saw the PhD candidates actively participate in the Montpellier Global Days , an international event focused on bridging the gap between science and policy-making.

Stimulating Experience

While not directly related to their core research projects, both Sara Ramezani and Clara Colonna found the program immensely valuable. Clara reflects, "While the impact of this training on my own research is indirect, I have learnt so much from these ten days in Montpellier. It was absolutely inspiring to see what the city is doing for the agroecological transition, what can work on a local level and what slows down such a change. On a personal level, it was an enriching experience as well. I engaged with bright researchers from various backgrounds and learned how to work in interdisciplinary teams. Sometimes it was quite demanding given cultural and knowledge differences. To make things work as a group, we needed to remain open and think out of the box. Eventually, as we spent most of the time together with the other PhD Candidates, and visiting Montpellier’ surroundings, I also made great friends." Sara echoes this sentiment, highlighting the program's emphasis on collective learning: "I saw the Montpellier events as an opportunity to explore entirely new approaches to research. What struck me most was the emphasis on collective learning. Witnessing the city's agroecological transition wasn't just about acquiring information; it was a collaborative exploration of challenges and opportunities. The participatory methods were instrumental in this shared journey. Engaging with researchers from such diverse backgrounds was a masterclass in interdisciplinary collaboration. We were constantly learning from each other's perspectives. This emphasis on collective learning resonated deeply with me”.

A Broader Impact

Programs like the Feed-Protect-Care Global Collaborative PhD Platform not only enrich the academic journeys of individual researchers but also foster international collaborations and critical thinking. As Sara explains, “The workshops held both during the training and during the Montpellier Global Days event solidified my belief that by learning together, sharing knowledge openly, and fostering dialogue, we can build a more sustainable future. I'm confident that these methods, the hands-on experience, and the connections built will be instrumental in shaping my research and future collaborations as I strive toward a more sustainable world”.

For Clara, the Global Days event was the ‘extra bonus’ : “it was so rewarding to be able to discuss the role of science with experienced researchers and policy-makers coming from Africa and South America. As a legal researcher, I quickly understood that the laws that are made here, in Europe, sometimes directly impact other continents’ food production and trade. This high-level event made me want to continue learning from local experiences”.

After these sessions in Montpellier, two PhD Candidates are already thinking about the future, continuing to share their respective research and looking forward to future seminars.

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UGA graduate programs among nation’s best in new rankings

The University of Georgia’s graduate and professional programs are among the nation’s best, according to the 2024 edition of “Best Graduate Schools” from U.S. News and World Report. In this year’s rankings, several UGA schools, programs and specialties earned places in the top 10.

“UGA’s graduate and professional students enjoy a world-class experience thanks to our renowned faculty, innovative career development programs and next-generation research and instructional facilities,” said S. Jack Hu, senior vice president for academic affairs and provost. “This year’s exceptional rankings reflect the university’s continuing investments in these and other strategic areas of graduate and professional education across all disciplines on our campus.”

UGA’s School of Public and International Affairs ranked fourth overall, up three places from 2023. SPIA also placed three programs in the top 5: leadership (No. 2), public finance (No. 3) and local government management (No. 5). Among public institutions, the school is tied for second in the nation.

The College of Pharmacy jumped to No. 15 in the nation, up nine spots from its most recent ranking.

UGA’s  School of Law  is again ranked No. 20 in the nation and No. 7 among public institutions. Additionally, it was recently named  the nation’s best value in legal education  by The National Jurist — the fourth time in the last six years the school has occupied the top spot.

The School of Social Work moved up eight places to No. 20 nationally and now ranks No. 10 among public institutions.

The Terry College of Business advanced to No. 27, up four places from 2023. Terry is No. 9 among public business schools, and Financial Times recently rated the University of Georgia’s full-time MBA the No. 1 value for the money worldwide .

The Mary Frances Early College of Education moved up one spot from last year to No. 30, and several of its programs ranked in the top 10. Notably, the College of Education’s school counseling program ranked No. 1 in the nation. Other programs that ranked in the top 10 include curriculum and instruction (No. 8), elementary teacher education (No. 10) and secondary teacher education (No. 10).

The higher education administration program in  UGA’s Louise McBee Institute of Higher Education  ranked No. 7 in the nation, continuing a run of top 10 rankings dating back to 2007.

The latest rankings from U.S. News and World Report coincide with a period of growing demand for graduate and professional training at UGA.

“As we further strengthen and expand our graduate programs, we will continue to see increased benefits accruing to our graduate students, their fields and their communities,” said Ron Walcott, vice provost for graduate education and dean of the Graduate School.

U.S. News & World Report’s graduate rankings are published separately from the magazine’s yearly ranking of undergraduate programs. The graduate rankings are based on surveys of academic leaders and, for select programs, additional quantitative measures including placement test scores, student/faculty ratios, research expenditures and job placement success.

U.S. News’ rankings of graduate and professional programs cover a small portion of the programs offered at UGA, and not all programs are ranked each year. UGA enrolls more than 10,000 graduate and professional students in more than 200 doctoral and master’s programs.

“As the flagship university in Georgia and one of the nation’s leading public research universities, UGA is committed to excellence in graduate and professional education,” said President Jere W. Morehead. “Our outstanding graduate and professional programs are training scholars and leaders who are helping UGA advance every aspect of our mission for the benefit of our state, nation and world.”

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Georgia Women Give celebrates year of growth, impact 

Division of Academic Enhancement changes name April 16

Georgia Hunger Study addresses gaps in food assistance…

Farm stress summit provides mental health resources….

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TikTok Inc.

Tiktok shop-operations key accounts food, beverage & health category manager graduate – 2024 start (bs/ms/phd).

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TikTok is the leading destination for short-form mobile video. Our mission is to inspire creativity and bring joy. TikTok has global offices including Los Angeles, New York, London, Paris, Berlin, Dubai, Singapore, Jakarta, Seoul and Tokyo.

Why Join Us: Creation is the core of TikTok’s purpose. Our platform is built to help imaginations thrive. This is doubly true of the teams that make TikTok possible. Together, we inspire creativity and bring joy – a mission we all believe in and aim towards achieving every day. To us, every challenge, no matter how difficult, is an opportunity; to learn, to innovate, and to grow as one team. Status quo? Never. Courage? Always. At TikTok, we create together and grow together. That’s how we drive impact – for ourselves, our company, and the communities we serve. Join us.

Team Introduction: We are looking for talented individuals to join our team in 2024. As a graduate, you will get unparalleled opportunities for you to kickstart your career, pursue bold ideas and explore limitless growth opportunities. Co-create a future driven by your inspiration with TikTok.

The e-commerce industry has seen tremendous growth in recent years and has become a hotly contested space amongst leading Internet companies, and its future growth can not be underestimated.

With more than 1 billion loyal users globally, we believe TikTok is an ideal platform to deliver a brand new and better e-commerce experience to our users. We are looking for passionate and talented people to join our E-commerce Operations team in the US, to build an e-commerce ecosystem that is innovative, secure and intuitive for our users. We aim to deliver high quality products together with a unique customer experience via TikTok.

Successful candidates must be able to commit to one of the following start dates below: 1. January 15, 2024 2. February 5, 2024 3. March 4, 2024 4. May 20, 2024 5. June 10, 2024 6. July 15, 2024 7. August 12, 2024 We will prioritize candidates who are able to commit to these start dates. Please state your availability and graduation date clearly in your resume.

Applications will be reviewed on a rolling basis. We encourage you to apply as early as possible.

Candidates can apply to a maximum of two positions and will be considered for jobs in the order you apply. The application limit is applicable to TikTok and its affiliates’ jobs globally. Applications will be reviewed on a rolling basis – we encourage you to apply early.

Responsibilities:

– Acquire and incubate merchants to support category growth. – Discover innovative collaborative models that fit into merchants’ short-term and long-term development plans, and invest platform resources effectively and efficiently. – Solve key challenges in business growth by strong collaboration with cross-functional teams. – Employ a consultative approach by offering strategic content, creator/affiliate/agency partner, merchandising, and logistical solutions to all clients – Update active clients on TikTok Shop product developments and new promotional opportunities

Qualifications: – Interest in e-commerce business; Internship experience in e-commerce or having a solid understanding of the industry landscape is a plus – Bachelor’s Degree or above – Quick learner, proactive and resilient. Ability to thrive in ambiguity and adjust fast to change. – Structured and original thinking, good data sense, analytical skills and judgment capability. – Excellent communication and cross-team collaboration, skilled at moving things forward. – Passion for business and aim for higher goals. – Previous experience with e-commerce beneficial to a quick ramp up to the ecosystem

TikTok is committed to creating an inclusive space where employees are valued for their skills, experiences, and unique perspectives. Our platform connects people from across the globe and so does our workplace. At TikTok, our mission is to inspire creativity and bring joy. To achieve that goal, we are committed to celebrating our diverse voices and to creating an environment that reflects the many communities we reach. We are passionate about this and hope you are too.

TikTok is committed to providing reasonable accommodations in our recruitment processes for candidates with disabilities, pregnancy, sincerely held religious beliefs or other reasons protected by applicable laws. If you need assistance or a reasonable accommodation, please reach out to us at [email protected].

By submitting an application for this role, you accept and agree to our global applicant privacy policy, which may be accessed here: https://careers.tiktok.com/legal/privacy.

Job Information

【For Pay Transparency】Compensation Description (annually)

The base salary range for this position in the selected city is $65478 – $90355 annually.​

Compensation may vary outside of this range depending on a number of factors, including a candidate’s qualifications, skills, competencies and experience, and location. Base pay is one part of the Total Package that is provided to compensate and recognize employees for their work, and this role may be eligible for additional discretionary bonuses/incentives, and restricted stock units.​

Our company benefits are designed to convey company culture and values, to create an efficient and inspiring work environment, and to support our employees to give their best in both work and life. We offer the following benefits to eligible employees: ​

We cover 100% premium coverage for employee medical insurance, approximately 75% premium coverage for dependents and offer a Health Savings Account(HSA) with a company match. As well as Dental, Vision, Short/Long term Disability, Basic Life, Voluntary Life and AD&D insurance plans. In addition to Flexible Spending Account(FSA) Options like Health Care, Limited Purpose and Dependent Care. ​

Our time off and leave plans are: 10 paid holidays per year plus 17 days of Paid Personal Time Off (PPTO) (prorated upon hire and increased by tenure) and 10 paid sick days per year as well as 12 weeks of paid Parental leave and 8 weeks of paid Supplemental Disability. ​

We also provide generous benefits like mental and emotional health benefits through our EAP and Lyra. A 401K company match, gym and cellphone service reimbursements. The Company reserves the right to modify or change these benefits programs at any time, with or without notice.

Career Service Hours

Appointments can be scheduled in the Student Support Network

Champions in the Fight Against Food Insecurity

ISE alumnus Neil Brittain (IE ’94) and his wife, Deanna Brittain, are making waves in the Industrial and Systems Engineering (ISE) Department with a generous new gift to provide meals and food to graduate students experiencing food insecurity. Their generous gift is a testament to the couple’s commitment to giving back and was partly inspired by their challenges when young. “My wife and I have experienced some level of food insecurity at different points in our earlier lives,” he said.

“When you are hungry or don’t know where your next meal is going to come from, it impacts your self-esteem and your ability to effectively function with everyday responsibilities, much less trying to get through engineering school,” explained Neil Brittain. Their struggles fueled their determination to support others facing similar hardships.

Wanda Urbanska, ISE Director of Philanthropy, sheds light on the origin of the Brittain gift. Neil’s realization of food insecurity among graduate students struck a chord during a recent panel discussion, which he moderated, at the March ISE Advisory Board meeting. When he heard personal testimony from the students about going hungry, it struck a nerve. He decided to take action.

The Brittain family’s donation will go directly toward alleviating food insecurity within the department. “The purpose of this gift is to combat food insecurity amongst ISE graduate students,” Urbanska affirmed. This initiative aims to provide needy students with meals, snacks and even supermarket gift cards. Such support addresses immediate hunger and fosters a sense of community and well-being among recipients.

Julie Swann, ISE department head, emphasized the broader impact of gifts like the Brittains’. Strengthening the graduate program enhances the department’s reputation and improves living conditions for students, many of whom face financial constraints while pursuing their education. “Having sufficient food is necessary to support efficient and effective learning,” Swann affirmed.

The Brittain gift underscores the pivotal role of philanthropy in shaping the educational experience and fostering a supportive environment within the ISE Department. “This kind of gift boosts the morale – and fills the bellies – of our hard-working ISE graduate students, letting them know that we care about them and strive to improve their lives and studies here,” Urbanska added.

Reflecting on their journey, Neil and Deanna Brittain offer advice for prospective donors. “Start with your heart and fund issues that speak to you personally,” they said. Their story serves as a poignant reminder of the transformative power of empathy in making decisions about where to give.

In the realm of philanthropy, every contribution, regardless of size, holds the potential to affect positive change. As Brittain aptly puts it, “Every gift…creates opportunities to elevate the student educational experience, attract, engage and retain top-notch faculty and, ultimately, shape the world we and our future generations will experience.”

For those interested in making a difference, Wanda Urbanska encourages alums and others to explore philanthropic opportunities within the ISE Department. “If anyone wants to explore philanthropic options, please ask them to contact me directly!” she said.

The Brittain family’s commitment to combating food insecurity exemplifies the spirit of generosity and community within the ISE Department. Their legacy will endure as a beacon of hope and support for future generations. Please reach out to Wanda Urbanska @ [email protected] .