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School of Technology and Professional Studies

Master of Science in Food Science

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, 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 expansive research resources leads to a research project or design that students execute as a thesis under faculty direction.

Current research within the program includes:

  • The physiochemical changes during deep at frying
  • Development of a biosensor for antioxidant capacity
  • Development of reduced fat and reduced sodium products
  • Microbial safety of Mexican-style cheeses
  • Microbial loads on foods in supermarkets

Additional, unique benefits of Drexel’s Food Science program include:

  • Small class sizes that promote collaborative learning with easy access to faculty
  • Training in the latest technological applications
  • An option to participate in Drexel’s renowned co-operative educational program
  • Hands-on training in Drexel’s Academic Bistro [Link: pg. 7.0], a full-service, student-run restaurant and lounge

M.S. in Food Science

Graduate Programs Open House

Learn about all the graduate programs that Goodwin College has to offer at this Graduate Open House.
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Careers in Food Science:

  • Creating and improving food products in the food processing industry, government, or the Federal Government
  • Developing new or better ways of preserving, processing, packaging, storing and delivering foods
  • Engaging in basic research
  • Discovering new food sources or food substitutes
  • Analyzing food content to determine nutrients
  • Enforcing food regulations in food processing areas

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