Food Science MS
Major: Food Science
Degree Awarded: Master of Science (MS)
Calendar Type: Quarter
Minimum Required Credits: 45.0
Co-op Option: Available for full-time, on-campus master's-level students
Classification of Instructional Programs (CIP) code: 01.1001
Standard Occupational Classification (SOC) code: 19-1012
About the Program
Pushing the boundaries of food development through science is at the core of Drexel University's Master of Science in Food Science. The program offers dynamic, multidisciplinary education grounded in the latest research techniques and technological applications for those interested in applying science to meet an ever-growing demand for healthy, safe and nutritious foods. The Master of Science (MS) in Food Science is a unique program because we are housed with Culinary Arts. Because of collaborative opportunities to work with faculty and students who are pursuing the art and taste of good food, our MSFS students work on current and novel product development for companies looking for sustainable and interesting new products. Our students gain a comprehensive overview of the food industry. The curriculum includes both theoretical and applied aspects of the science, technology, sustainability and safety of food. Food scientists learn to integrate and apply knowledge from the disciplines of chemistry, physics, engineering, microbiology, nutrition and culinary arts in order to preserve, process, package and distribute foods that are safe, nutritious, enjoyable and affordable.
The program provides a science-based professional education that encompasses classroom theory, practical research and application. Food science is concerned with foods, ingredients and their physicochemical and biochemical interactions at the molecular and cellular levels. Students in the food science program participate in research by completing a research project. They also have the option of designing and executing a thesis under faculty direction. Current research in food science includes:
- Food sustainability and reuse issues
- Food product development
- Sensory analysis of foods
The program is designed for students who:
- Are already working within the food industry and seeking professional advancement
- Have an undergraduate degree in a general science-related area such as biology or chemistry and would like to change fields or move into the more specialized field of food science
The MS in Food Science program offers students numerous opportunities for hands-on, real-world careers in applied science and technology. Potential employers include food product manufacturers, along with other companies providing services related to institutional feeding or supplying ingredients, processing equipment and packaging materials. Technical and administrative positions are also available in various government agencies and with independent testing laboratories.
Food scientists are needed in the areas of:
- Food product development
- Food quality assessment and management
- Food processing
- Food product research and development
- Food sustainability and food waste reduction and practices
- Technical sales and support
- Sensory analysis
For more information, please visit the College of Nursing and Health Professions website.
Admission Requirements
In addition to the program's admission requirements, students are expected to demonstrate competency in the coursework or its equivalent listed in the following table. The graduate committee evaluates each applicant’s transcripts at the time of application. In some cases, courses listed as prerequisites may be taken as co-requisites during the first year of graduate study if deemed appropriate by the graduate admissions committee.
- General chemistry - One year to include organic chemistry
- Biochemistry - One or two quarters or semesters to include structures and basic metabolism
- Biological Science - Three courses to include general biology, genetics and microbiology
- Mathematics - One year to include calculus
- Statistics - One course to include hypothesis testing, correlation and regression
- Physics - Two terms or one year (non-calculus based) to include mechanics, optics, electricity and magnetism
For information about admission requirements and to apply to the MS in Food Science, please visit the Office of Graduate Admissions.
Degree Requirements
| Food Science Core Competency - Required | ||
| BIO 610 | Biochemistry of Metabolism | 3.0 |
| or NFS 530 | Macronutrient Metabolism | |
| or NFS 531 | Micronutrient Metabolism | |
| FDSC 550 | Food Microbiology | 3.0 |
| FDSC 551 | Food Microbiology Laboratory | 2.0 |
| FDSC 556 | Food Preservation Processes | 3.0 |
| FDSC 560 | Food Chemistry | 3.0 |
| FDSC 577 | Food Engineering | 3.0 |
| FDSC 662 | Sensory Evaluation of Food | 3.0 |
| FDSC 890 | Seminar in Food Science | 1.0 |
| Food Science Electives | 12.0 | |
| Select 12.0 credits from the following: | ||
| Microbiology & Chemistry of Food Safety I | ||
| Nutritional Impact of Food Processing Methods | ||
| Food Analysis | ||
| Functional Foods | ||
| Microbiology & Chemistry of Food Safety II | ||
| Readings in Food Science | ||
| Electives | 12.0 | |
| Select 12.0 credits from the following: | ||
| Biochemistry of Metabolism | ||
| Microbial Physiology | ||
| Biophysical Chemistry | ||
| Chemical Instrumentation | ||
| Macronutrient Metabolism | ||
| Micronutrient Metabolism | ||
| Total Credits | 45.0 | |
Sample Plan of Study
| First Year | |||||
|---|---|---|---|---|---|
| Fall | Credits | Winter | Credits | Spring | Credits |
| FDSC 550 | 3.0 | FDSC 556 | 3.0 | Food Science Elective | 3.0 |
| FDSC 551 | 2.0 | FDSC 577 | 3.0 | Science Elective | 3.0 |
| FDSC 560 | 3.0 | Food Science Elective | 3.0 | Science Elective | 3.0 |
| FDSC 890 | 1.0 | ||||
| 9 | 9 | 9 | |||
| Second Year | |||||
| Fall | Credits | Winter | Credits | ||
| NFS 530 or 531 | 3.0 | FDSC 662 | 3.0 | ||
| Food Science Elective | 3.0 | Food Science Elective | 3.0 | ||
| Science Elective | 3.0 | Science Elective | 3.0 | ||
| 9 | 9 | ||||
| Total Credits 45 | |||||
