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The School of Food Science offers graduate programs leading to doctoral and master of science degrees. Food Science is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy-efficient food preservation methods. The curriculum emphasizes courses in food processing, food chemistry, food microbiology, sensory evaluation, and other specialized areas. Some of the coursework is in cooperation with nearby University of Idaho. Examples include the processing and manufacturing of cereal, dairy, fruit, and vegetable products; including cheeses, wines, and potatoes. Each student’s program of study is individualized based on their research interests, prior academic experience, and collaboration with their major advisor
Have earned the equivalent of a U.S. bachelor’s degree from a regionally accredited institution. Typically, students should have completed a minimum of four years of study beyond grade 12. Have a cumulative grade point average (GPA) of 3.0 on a 4.0 scale or a B grade or better. Provide three letters of recommendation through the online application process. Submit unofficial transcripts from all colleges and universities attended. TOEFL iBT: 75 or IELTS 6.5 overall. Copy of Passport The GRE is not required, but recommended/prioritized for students seeking assistantship funding.
Food MicrobiologistProduction ManagerFood Qualtiy Assurance OfficerFood Safety Microbiologist
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Washington State University Pullman
