Kristin de Ruiter
Graduate Program Coordinator I
The graduate program in Food Science and Technology is administered by the Department Food Science and Technology, and its membership includes faculty from Food Science, Animal Science, Biological and Agricultural Engineering, Horticultural Sciences, Poultry Science, Soil and Crop Sciences, and the Health Science Center.
Graduate training in Food Science and Technology is designed to provide advanced training in the basic sciences, processing technology, and engineering processes related to the production, processing, distribution, or utilization of food. Food sciences courses to strengthen the primary interest of the student are selected from those listed by the departments participating in the program. Areas of specialization include engineering, food chemistry, food microbiology, meat science, cereal chemistry, horticultural sciences, food safety, toxicology, and poultry science.
Courses of study lead to the Master of Agriculture, the Master of Science, and the Doctor of Philosophy degrees. Courses for the degree program are selected from the various departments to serve the needs of the graduate student. Please include names(s), contact information, and scheduling information