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Food Science is the study of the transformation of biological materials into food products acceptable for human consumption. This requires studying diverse scientific disciplines related to food, including chemistry, engineering, microbiology, biochemistry, toxicology, and management; and effectively applying the industrial and practical aspects to product development, food processing, preservation, and marketing.
Official Transcripts, Letter of Recommendation, TOEFL score of 71 (iBT), 197 (cbt) or 527 (paper-based) or a minimum score of 6.0 on the IELTSQuality managerRegulatory affairs officerScientific laboratory technicianTechnical brewer
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University of Kentucky
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