Doctor of Philosophy in Food Science - Muscle Food Science

Oklahoma State University

The program mission is to work toward the development of an outstanding research program emphasizing chemical or biochemical aspects of further processing of livestock, poultry and aquatic muscle, as well as other food-producing species for value-added products. Additional efforts center on the development of products from muscle foods to assist the growth of Oklahoma value-added businesses. The food science graduate program relies on the food science expertise of faculty from several participating departments to create a course of study that may be custom tailored to fit specific career goals. The program takes advantage of the multidisciplinary nature of food science and offers several areas of specialization in which to work. Agribusiness EconomicsCereal ScienceFood EngineeringFood MicrobiologyFood SafetyFruit and Vegetable Postharvest Physiology and ProcessingHuman Nutrition and MetabolismMuscle Food ScienceOil/Oilseed Chemistry