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Food Science, M.S. University of Wisconsin - Madison

USA

82 VIEWS

15

Course info

Summary

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 food safety. Master's and Ph.D. tracks 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 modern 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. 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.

Learning outcomes

  • Understands, articulates, critiques and elaborates core paradigms in Food Science.
  • Recognizes that life-long learning is critical for continued personal and professional development
  • Complies with principles of ethical and professional conduct
  • Sources and assembles evidence to address questions or identify gaps in knowledge in the field of food science.
  • Evaluates and synthesizes information to address technical challenges.
  • Selects research methods and practices appropriate to discovery activities.
  • Creates knowledge that contributes to the field of food science
  • Clearly and effectively communicates technical information in oral and written formats.
  • Works effectively within a team.

Course options

Here are the different ways in which you can study Food Science, M.S..

Full Time (Minimum of 30 credit hours)

Tuition fees

$25,506.00 (18,69,574) per year

From

21 Jan, 02 Sep

Venue

College of Agricultural and Life Sciences

1450 Linden Drive,

MADISON,

Wisconsin,

53706, United States

Entry requirement for international students

International applicants must have a degree comparable to a regionally accredited U.S. bachelor’s degree.

English Language Requirement

Minimum TOEFL requirement: 92 internet (iBT); 580 paper-based test (PBT)

Minimum IELTS requirement: 7.0

* Please check with your chosen school for the exact entry requirements for your programme.

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