The interdepartmental Graduate Group in Food Science offers programs of study leading to the M.S. degree. Graduate studies stress the application of the biological, chemical, physical, and behavioral sciences to processing, preservation, quality evaluation, public health aspects, and utilization of foods. Areas of specialization include chemistry-biochemistry, microbiology, engineering-technology, brewing, and sensory science. Detailed information regarding graduate study is available through the Group Chairperson or the Group office.
Contact the Food Science Graduate Group office at firstname.lastname@example.org.