Food, Bioprocessing, & Nutrition Sciences

Degrees Offered:
 Program Title 

 Ph.D. 

 Ed.D. 

 M.S. 

 M.A. 

Master 
of 

 M.Ed. 

 MFA 
Food Science 

 Y 

  

 Y 

  

 Y 

  

  

GRADUATE FACULTY

D. R. Ward, Department Head

Director of Graduate Programs:
J. C. Allen, Box 7624, 3-2257, jon_allen@ncsu.edu, Food, Bioprocessing, & Nutrition Sciences

Alcoa Professor of Chemical and Biomolecular Engineering:  S. A. Khan
William Neal Reynolds Distinguished Professor:  E. A. Foegeding,  K. R. Swartzel
William Neal Reynolds Distinguished University Professor:  T. R. Klaenhammer

Professors: J. C. Allen, K. E. Anderson, L. C. Boyd, G. L. Catignani, C. R. Daubert, M. A. Drake, B. E. Farkas, D. P. Green, S. A. Hale, H. M. Hassan, T. J. Hoban, L. Jaykus, S. Kathariou, T. C. Lanier, D. K. Larick, M. Lila, J. L. Oblinger, J. E. Rushing, K. P. Sandeep, J. D. Sheppard, L. G. Turner, D. R. Ward; USDA Professors: R. F. McFeeters, T. H. Sanders; Adjunct Professors: A. Kilara, R. C. Theuer; Emeritus Professors: L. W. Aurand, H. R. Ball, R. E. Carawan, D. E. Carroll, M. E. Gregory, A. P. Hansen, M. W. Hoover, V. A. Jones, C. J. Lackey, D. H. Pilkington, S. J. Schwartz, B. W. Sheldon; Emeritus Distinguished Professors: H. E. Swaisgood; Associate Professors: S. L. Ash, P. Cowen, D. J. Hanson; Research Associate Professors: J. Simunovic; USDA Associate Professors: F. Breidt, V. D. Truong; Emeritus USDA Professors: H. P. Fleming, W. M. Walter; Assistant Professors: F. M. Arritt, L. S. Goodell, G. K. Harris, T. G. Phister, R. R. Sharma; USDA Assistant Professors: J. P. Davis, L. L. Dean, I. M. Perez Diaz; Adjunct Assistant Professors: A. Amezquita, S. Sang

Fields of Graduate Instruction - Food Science

The department's professional activities include teaching, research, and extension functions. The program provides an educational, research, and informational center in food science for North Carolina and the nation. The department also houses two research centers, the Southeast Dairy Foods Research Center and the Center for Advanced Processing and Packaging Studies. Course offerings and research facilities are available in the following areas: chemistry-biochemistry, engineering, microbiology, nutrition and processing technology.

Admissions Requirements: To be admitted, a student should be a graduate of an accredited program in food science or the equivalent. Graduates of other majors can be admitted but will have additional course requirements. The best qualified applicants will be accepted up to the number of spaces that are available for new students.

Master's Degree Requirements: A Master's program must include courses from at least two of the following categories: chemistry-biochemistry, engineering, microbiology, nutrition and processing technology. The M. S. in Food Science requires 30 credit hours and the Master of Food Science requires 36 credit hours of course work.

Doctoral Degree Requirements: A doctoral program must include courses from at least three of the categories listed above (or equivalent courses at another university). Total course credits will vary depending on the needs of the student and the requirements of the Graduate School. All doctoral students are required to pass a departmentally administered written preliminary exam, designed to evaluate a Ph.D. student's general knowledge and comprehension of food science.

Student Financial Support: Graduate assistantships and other forms of student aid available to students in this program are described elsewhere in the Graduate Catalog. Admission does not guarantee availability of financial support.

Other Relevant Information: Students are encouraged to make personal contact with individual faculty whose research program is of interest to them. Information describing each faculty member's program is available at our website (http://ncsu.edu/foodscience). 

Click on Graduate Courses for current course information.

NCSU Graduate Catalog