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Graduate work leading to the M.S. and Ph.D. degrees in Food Science is directed toward a multidisciplinary and integrated approach to teaching and research relevant to processing and manufacture of value-added foods from agricultural commodities. Through integration of the disciplines of chemistry, microbiology, engineering, and nutrition, students learn to ensure that consumers can make healthful choices from an abundant supply of affordable, safe, nutritious, and appealing foods.
Application An undergraduate degree in food science, biochemistry, chemistry, chemical engineering, microbiology, or other related areas. The undergraduate program must include calculus, organic chemistry, microbiology, and general physics. Official Transcripts GPA 3.0 out of (4.0 scale) TOEFL iBT: 80 OR IELTS 6.5 overall 3 Letters of Recommendation Personal Statement CV
Food Scientist
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Pennsylvania State University University Park
