The objective of the MBS Food Science Concentration is to educate students about the essential skills for managing technical development and commercial applications in the food and related consumer driven industries. The students will be taught the principles and applications of food science and technology, management and planning, food safety, teamwork, communications skills, and fundamentals of making proper financial decisions.
The rapid progress in all sciences and globalization of the economy has created new demands for advanced degree recipients, including food scientists. Our graduates find themselves in situations where, in addition to a solid food science education, a sound knowledge of broadly defined business skills is necessary for professional success. Many of them have become leaders in food industry, government, and academia. There is a need for this program to enable our graduates to utilize their scientific background to not only create new ideas but to also convert them into commercially successful applications. This program will provide benefits to both graduates and the industry.
For those interested in Global Food Technology & Innovation(Online/Hybrid) please click here.
For those interested in the Food Science Certificate Program please click here.
The Graduate Program in Food Science requires two letters of recommendation, official transcripts from the prospective applicants, and acceptable TOEFL for international students whose native languages are not English. The applicants should have a Bachelor's degree in one of the following: food science, chemistry, biochemistry, microbiology, engineering, or related fields. A course in organic chemistry is preferred. Students without organic chemistry will have to complete a course in their first semester. Applicants concerned about appropriateness of their background should contact the Food Science concentration coordinator.
For the Master of Business & Science (MBS) degree, students take 8 courses (24 credits) in the sciences and 19 credits in business. In addition, students must attend 12 colloquium events to qualify for graduation. The business requirements include courses in finance & accounting, marketing, communication & leadership, capstone, ethics and electives. The business curriculum is listed here. The science courses for the Food Science concentration are given below.
I. Business Courses
A total of 19 credits are required in the business curriculum. Six courses are required - all but one of the courses are for 3 credits each. Descriptions of the required Business Courses can be found here:
- Principles of Communication and Professional Development (16:137:502) (3cr)
- Principles of Accounting and Finance for Science and Technology (16:137:530) (3cr)
- Market Assessment and Analysis for Business and Science - Life Sciences (16:137:507) (3cr)
- Ethics in Science and Technology Management (16:137:500) (1cr)
- Science and Technology Management Capstone (16:137:600) (3cr)
and 2 business electives (e.g., Project Management, Supply Chain, Intellectual Property, et al.) (6cr)
II. Science Courses
The student must take at least two of the department core courses and 6 electives.
Core Courses (3 Total):
Take two out of the following three courses:
- 16:400:513 Food Chemistry Fundamentals (3) (Fall)
- 16:400:514 Food Biology Fundamentals (3) (Spring)
- 16:400:507 Food Engineering Fundamentals (4) (Spring)
- 16:137:575 Food Business Innovation (3) (Spring, Summer)
Recommended Elective Courses:
It is highly recommended to discuss your elective course list with an academic advisor.
- 16:400:526 Predicting Shelf Life of Foods (3) (Fall)
- 16:400:612 Introduction to Colloid and Interface Science (3) (Fall)
- 16:400: 504 Carbohydrates in Foods (3) (Spring)
- 16:400:501 Flavor Chemistry (3) (Fall)
- 16:400:530 Advanced Food Sensory Science (3) (Spring)
- 11:400:410 Nutraceuticals and Nutragenomics (3) (Spring)
- 16:137:577 Current Regulations and Standards for Foods and Cosmetics in Domestic and International Trade (3cr) (Fall)
- 16:137:553 Business Intelligence with Visual Analytics (3cr) (Summer, Fall, Winter, Spring)
- 16:137:579 Global Food Supply and Quality Management (3) (Spring)
- 16:137:602 Food Safety and Plant Operations (3, HACCP, PCQI certification) (Fall)
- 16:400:605 Microbial Food Safety (3)
- 11:400:412 Food Product Development (3, advanced undergraduate course) (Spring)