Pushing the boundaries of food development through science is at the core of Drexel’s Master of Science in Food Science.
The program offers a 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 Food Science curriculum was created to meet the highest standards of food science by faculty who are also leading practitioners in the field. In as few as six quarters, Food Science students learn to integrate the disciplines of chemistry, physics, engineering, microbiology, and nutrition to study food ingredients and their physiochemical and biochemical interactions at the molecular and cellular levels. Full access to Drexel’s research resources leads to a research project that students can execute as a thesis under faculty direction.
Current research within the program includes:
Additional, unique benefits of Drexel’s Food Science program include:
This program is ideal for professionals working in the food manufacturing field as well as those with a background in science, interested in applying it to a new industry. All courses are conveniently offered in the evening at Drexel’s University City campus. With the advantage of a Drexel’s Master of Science degree, food science graduates acquire a highly competitive edge that prepares them for a broad range of rewarding career outcomes within the food manufacturing industry.
The program is also an excellent stepping-stone into teaching, research, and doctoral study.