The MS in food science offers areas of concentration in food safety and quality, food processing and engineering, food chemistry and biochemistry, food microbiology, product development, and food science education. Graduates have found employment as college instructors, technical personnel in the food industry, regulatory or other governmental agencies, and researchers. Others have pursued further postgraduate studies.
Admission Requirements
Academic prerequisites include a bachelor’s degree in food science or a closely related field, a minimum grade point average of 3.0, and undergraduate course work in introductory foods, biochemistry, introductory nutrition, and statistics. Motivated students without a food science-related degree may apply, but will be expected to make up undergraduate deficiencies if admitted. Students are strongly encouraged to take chemistry and introductory food courses prior to applying to the program.
Additional requirements include: submission of GRE General Test scores (no minimum score required); two confidential recommendations (using our program’s recommendation forms); a TOEFL score of 580 minimum, 600 recommended (250 computer) if a foreign student; a personal resume; and a completed Graduate Admissions Application including statement of objectives. Interviews by phone or in person if in Hawaiʻi may be requested by the admissions committee. The deadlines for receipt of all application materials are February 1 for fall semester applicants, and September 1 for spring semester applicants.
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