Master of Food Safety and Technology

The Department of Food Science and Nutrition offers masters degrees and certificates in food safety, food technology, and food process engineering. With an enrollment of over 170 students, IIT's food science program has a flexible structure that meets the needs of both full-time students and working professionals alike. Since the Department leverages the power of collaborative research between IIT and the Food and Drug Administration (FDA), our students benefit immensely from focused interaction with FDA scientists. Features of Food Science Degree at IIT Program faculty are drawn from world-class IIT, FDA, and industry scientists Students have the opportunity to conduct cutting edge research at IFSH under the supervision of IIT Faculty and FDA Scientists Face-to-Face classes are offered on nights and weekends for those living in Chicagoland Online classes allow those who work to attend classes at their own convenience Students are encouraged to take part in meetings, conferences, and taskforces that provide unparalleled networking opportunities Proximity to Chicago means access to hundreds of employers with jobs and internships Both Thesis and Non-Thesis Master's Degrees, as well as Certificate Programs, are available Students may have the opportunity to interact with over 65 member companies affiliated with IFSH Job placement for graduates from the Department of Food Science and Nutrition is nearly 100% The master’s degree in Food Safety and Technology (thesis or non-thesis) is designed to train students with backgrounds in food science to be food safety experts in the private sector and at federal and state health agencies. The master’s degree program in Food Process Engineering (thesis or non-thesis) is designed to educate engineers and scientists in different aspects of food processing and safety. Students can specialize in food processing operations, packaging, food safety, food biotechnology and process and quality monitoring and control. Graduates of the program will be prepared to assume responsible positions in research and development, food safety, compliance and regulatory affairs, quality assurance and quality control in the food industry. Other career options include positions in federal, state or local public health agencies and private health organizations in policy-making, regulatory or research positions.