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The MS program in food science prepares students to work at an advanced level in the food industry or to pursue a doctoral degree through indepth study of the chemistry of food component functionality, the microbiology of product manufacture and preservation, and the physical principles involved in processes. Students become proficient at designing and conducting research and development projects and communicating the results in a manner consistent with the best professionalism in the discipline.
Baccalaureate degree or equivalent, overall 3.0 GPA, Statement of intent, Three letters of recommendation, ResumeFood research and development scientistFood plant production managerQuality assurance directorFood Ingredient technical salespersonBasic research scientist
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Brigham Young University Provo
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