Master of Science in Food Science - Muscle Food Science

Oklahoma State University

The multidisciplinary Master of Science in food science graduate degree program offers several areas of specialization in which to work. Earning a master's in food science can open doors of opportunity to a career in today's vibrant and rapidly growing food industry. 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 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. Research areas:Application of metabolomics to better understand meat quality changesUnderstanding the mechanism of failure to bloom in dark-cutting beefMyoglobin chemistry to understand metmyoglobin reducing activity and bloomCooked color defectRole of mitochondria in beef colorMyoglobin and lipid oxidationAntioxidants on mitochondrial functionMeat packaging