Master of Science in Food Science

Pushing the boundaries of food development through science is at the core of Drexel University’s Master of Science in Food Science. The program offers a dynamic, multidisciplinary education. Grounded in the latest research techniques and technological applications, graduates of the program are prepared to meet an ever-growing demand for healthy, safe and nutritious foods. Food scientists learn to integrate and apply knowledge from the disciplines of chemistry, physics, engineering, microbiology, nutrition and culinary arts in order to preserve, process, package and distribute foods that are safe, nutritious, enjoyable and affordable. CURRICULUM For individuals with a high aptitude for science and a passion for applying it to the development of safer, healthier, more nutritious food products, the program offers an invaluable curriculum driven by the latest industry research, analysis and technological applications. The MS in Food Science consists of 45 post-baccalaureate credits, is offered as a full- and part-time program and many classes are offered in the evening. This flexible format allows professionals to move through the program quickly yet maintain employment during their studies. The program integrates the disciplines of chemistry, physics, engineering, microbiology and nutrition to study food ingredients and their physiochemical and biochemical interactions at the molecular and cellular levels. The pillars of food science that make up our curriculum are: Food Engineering Sensory Science Food Safety and Food Microbiology Food Chemistry Culinary Arts CAREERS The Master of Science in Food Science offers students numerous opportunities for hands-on, real-world careers in applied science and technology. Food science is a growing industry, both regionally and nationally, and demand for food scientists and technologists is on the rise. Potential employers include food product manufacturers, research organizations and those supplying institutional feeding, ingredients, processing equipment and packaging materials. Typical career paths for food science graduates include the following: Food Quality Assessment and Management Food Processing and Engineering Food Product Research and Development Marketing and Distribution Technical Sales and Support