Course Overview

The Food Science (Master's) program at Drexel University is designed to provide students with advanced knowledge and skills in the science and technology of food production, safety, and innovation. The program emphasizes research and practical application, preparing graduates to address challenges in food safety, nutrition, and product development. Unique features include a focus on interdisciplinary approaches, combining chemistry, microbiology, and engineering principles to solve real-world food industry problems.

Career Prospects

Graduates of this program are well-equipped to pursue careers in the food industry, regulatory agencies, and research institutions. The curriculum is tailored to meet industry demands, ensuring students gain expertise in areas such as food safety regulations, quality assurance, and sustainable food systems.

Key Faculty and Staff

The program is supported by experienced faculty with expertise in food chemistry, microbiology, and sensory science. While specific names are subject to change, the department is known for its commitment to mentoring students through research and industry projects.

Unique Facilities and Partnerships

Drexel University offers access to state-of-the-art laboratories for food analysis and product development. The program benefits from strong ties with local and national food industry partners, providing opportunities for internships, collaborative research, and networking with professionals in the field.