Culinary & Food Science MS
Major: Culinary and Food Science
Degree Awarded: Master of Science (MS)
Calendar Type: Quarter
Minimum Required Credits: 45.0
Co-op Option: None
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 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 healthy, safe and nutritious foods. Because of collaborative opportunities to work with faculty and students who are pursuing the art and taste of good food, 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 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 culinary and food science program participate in research by completing a research project. 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
- Are interested in the science of food and cooking
The MS in Culinary and 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
Additional Information
For more information please visit the Culinary and Food Science website.
Admission Requirements
Additional co- or prerequisites: CULA 115 Culinary Fundamentals, CULA 125 Foundations of Professional Baking, FDSC 100 ServSafe or proof of ServSafe certificate.
Degree Requirements
| Food Science Core Competency - Required | ||
| FDSC 506 | Food Composition & Behavior | 3.0 |
| or FDSC 560 | Food Chemistry | |
| FDSC 550 | Food Microbiology | 3.0 |
| FDSC 551 | Food Microbiology Laboratory | 2.0 |
| FDSC 556 | Food Preservation Processes | 3.0 |
| FDSC 557 | Advanced Food Product Development | 3.0 |
| FDSC 662 | Sensory Evaluation of Food | 3.0 |
| FDSC 890 | Seminar in Food Science | 1.0 |
| Culinary Core Competency - Required | ||
| FOOD 605 | Culture and Gastronomy | 3.0 |
| FOOD 606 | The Contemporary Food System | 3.0 |
| FOOD 612 | Food Writing | 3.0 |
| FOOD 626 | Kitchen Garden | 3.0 |
| Electives | 15.0 | |
| Select 15.0 credits from the following: | ||
| Research Methods for Food Science | ||
| Food Analysis | ||
| Meat Science | ||
| Food Engineering | ||
| The Science of Wine | ||
| Readings in Food Science | ||
| Culinary Medicine | ||
| Global Cuisine Studio | ||
| Garde Manger Laboratory | ||
| Charcuterie | ||
| Thesis Research in Culinary Arts and Science | ||
| Food Systems Practicum/Project | ||
| Seminar in Culinary Arts and Science | ||
| Optional Co-op Experience * | 0-1 | |
| Career Management and Professional Development for Master's Degree Students | ||
| Total Credits | 45.0-46.0 | |
- *
Co-op is an option for this degree for full-time on-campus students. To prepare for the 6-month co-op experience, students will complete: COOP 500. The total credits required for this degree with the co-op experience is 46.0
Students not participating in the co-op experience will need 45.0 credits to graduate.
Sample Plan of Study
Graduate Co-Op Plan of Study
| First Year | |||||||
|---|---|---|---|---|---|---|---|
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| COOP 500 | 1.0 | FDSC 556 | 3.0 | FDSC 662 | 3.0 | Electives | 9.0 |
| FDSC 506 or 560 | 3.0 | FDSC 557 | 3.0 | FOOD 605 | 3.0 | ||
| FDSC 550 | 3.0 | FOOD 606 | 3.0 | FOOD 626 | 3.0 | ||
| FDSC 551 | 2.0 | ||||||
| FDSC 890 | 1.0 | ||||||
| 10 | 9 | 9 | 9 | ||||
| Second Year | |||||||
| Fall | Credits | Winter | Credits | Spring | Credits | ||
| COOP EXPERIENCE | COOP EXPERIENCE | FOOD 612 | 3.0 | ||||
| Electives | 6.0 | ||||||
| 0 | 0 | 9 | |||||
| Total Credits 46 | |||||||
Non Co-Op Plan of Study
| First Year | |||||||
|---|---|---|---|---|---|---|---|
| Fall | Credits | Winter | Credits | Spring | Credits | Summer | Credits |
| FDSC 506 or 560 | 3.0 | FDSC 556 | 3.0 | FDSC 662 | 3.0 | Vacation | |
| FDSC 550 | 3.0 | FDSC 557 | 3.0 | FOOD 605 | 3.0 | ||
| FDSC 551 | 2.0 | FOOD 606 | 3.0 | FOOD 626 | 3.0 | ||
| FDSC 890 | 1.0 | ||||||
| 9 | 9 | 9 | 0 | ||||
| Second Year | |||||||
| Fall | Credits | Winter | Credits | ||||
| FOOD 612 | 3.0 | Electives | 9.0 | ||||
| Electives | 6.0 | ||||||
| 9 | 9 | ||||||
| Total Credits 45 | |||||||
Program Level Outcomes
To develop understanding of food disciplines to include:
i. Culinary arts and food science and the interplay required for food product development.
ii Develop an understanding of the properties and reactions of food components.
iii. Develop effective communication skills to include reading and writing technical reports and the presentation of accurate and concise information regarding food in the media and/or within the context of a professional position in a food-related field.
iv. Cultivate an understanding of cultural aspects of the food industries and how cuisines develop.
v. Understand the importance of food safety and quality assurance in the food industry.
vi. Develop understanding of how food is grown, harvested, formulated and processed.