Ms food science plan ii in University of california davis

Students gain advanced knowledge of the application of biological, chemical, physical and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. Students graduate with the qualitative and quantitative skills necessary for professional research and teaching in food science with an emphasis in biochemistry/chemistry, microbiology/fermentation and sensory sciences.

Completed Application, Official Transcript(s), Personal Statement, Letters of Recommendation, Resume, Statement of Purpose, Test scores: GRE, IELTS, TOEFL

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

11th Oct