MS in Food Science & Nutrition

Researchers estimate that food production will need to double to meet future food needs as the world population will exceed nine billion by 2050. There is an urgent need to train students in food and agriculture sciences to meet current and future challenges in this area.

Although number of courses (6 courses with total credit hour load 20) are taught by this department at undergraduate level that leads to the undergraduate programs Bachelor of Science in Food and Process Engineering, Bachelor of Science in Agricultural Engineering offered by Faculty of Engineering, the department distinctly offer Master of Science in Food Science and Nutrition program currently.

The Master of Science in food science and nutrition program aims to provide a cutting-edge educational and research opportunities   on the relationship between nutrition and health. This program also offers a comprehensive set of advanced topics including chemistry, microbiology, nutrition, health, food safety, modern food processing technology, evidence-based functional foods, and modern analytical science.  It is also directed toward maximizing the utilization of agricultural resources.

Students will learn from a team of motivated, supportive, and experienced nutrition and food science faculty members to prepare themselves as qualified graduates for food and nutrition-related careers in industry, government, and academia.

 A minimum of 40 credits is required for the MS degree. This program is offered on-campus.