Culinary and Food Science MS
Degree Awarded: Master of Science (MS)
Minimum Required Credits: 33.0
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 innovative Master of Science in Culinary and 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 delicious, safe and nutritious foods.
With collaborative opportunities to work with faculty and other students interested in the food industry, our 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 as well as coursework in urban gardening, culinary arts and food systems.
Culinary and food scientists learn to integrate and apply knowledge from the disciplines of chemistry, physics, engineering, microbiology, nutrition, food studies 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, applied education that encompasses classroom theory, practical research and application. Students in the culinary and food science program participate in research by completing a research project.
Additional Information
For more information about this program, please contact the College of Nursing and Health Professions
Admission Requirements
For more information please visit the Culinary and Food Science website:
https://www.drexel.edu/cnhp/academics/graduate/MS-Culinary-Food-Science/
Degree Requirements
| Core Requirements | ||
| FDSC 5320 | Food Composition and Behavior | 3.0 |
| FDSC 5450 | Advanced Food Microbiology | 3.0 |
| FDSC 6450 | Advanced Food Product Development | 3.0 |
| FDSC 6470 | Advanced Sensory Science | 3.0 |
| FDSC 6059 | Current Topics in Food | 3.0 |
| FOOD 6303 | Global Cuisine Studio | 3.0 |
| FOOD 6605 | Culture and Gastronomy | 3.0 |
| FOOD 6612 | Food Writing | 3.0 |
| Program Electives | ||
| Select three courses from the list below: | 9.0 | |
FDSC 6460: Food Chemistry and Processing | ||
| Art and Science of Cheesemaking | ||
| The Science of Wine | ||
| Culinary Medicine | ||
| The Contemporary Food System | ||
| Global Cuisine Studio | ||
| Sustainable Kitchen Garden and Culinary Applications | ||
| Optional Co-op Experience | ||
| Co-op is an option for this degree for full-time on-campus students. Students choosing this option will be required to complete COOP 5000 as preparation for their co-op experience. | ||
| Total Credits | 33.0 | |