Ms food science in Rutgers the state university of new jersey new brunswick

Isolation, fractionation, and identification of the desirable and objectionable flavor constituents in food; chemical mechanisms for the formation of flavor components in food; methods for measuring flavor and flavor stability of food and food components; manufacture of food flavors.

Personal essay (required for all first-year applicants), Two letters of recommendation, Current resume, Official transcript,TOEFL: TOEFL score is 79. IELTS: An acceptable IELTS score is 6 or greater.

Food technologist, Nutritional therapist, Product/process development scientist, Quality manager, Regulatory affairs officer, Scientific laboratory technician, Technical brewer

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