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The graduate program in the Department of Food Science ranks among the best of its kind in the United States. Strong faculty research groups exist in food chemistry, food engineering, food microbiology, and health. The master's track in these areas combines an array of in-depth courses with the use of advanced research methods for studying food properties: chemical, physical, physiological, and bioactive characteristics; material properties; microbial control and safety; sensory quality; procedures for the processing, storage, and preservation of foods.
Application A bachelor's degree of 4 years from a regionally accredited college or university in the United States, or an equivalent degree. Transcripts GPA 3.0 out of (4.0 scale) TOEFL iBT: 92 OR IELTS 7.0 overall 3 Letters of Recommendation Personal Statement CV
Food and Nutrition ManagementPublic Health NutritionEducation and ResearchConsultant/Private PracticeRelated Health Professionals (egMDPAetc)Business and Industry
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University of Wisconsin Madison
