Course Overview

The Master of Science in Food, Agricultural, and Biological Engineering at The Ohio State University is designed to provide advanced training in engineering principles applied to food production, agricultural systems, and biological processes. The program emphasizes research and innovation to address global challenges in sustainability, food security, and environmental stewardship. Unique features include a focus on interdisciplinary collaboration and access to cutting-edge research in areas such as bioenergy, precision agriculture, and food safety engineering.

Career Prospects

Graduates are well-prepared for careers in industry, academia, and government roles, contributing to advancements in agricultural technology, food processing, and environmental engineering. The program equips students with skills in problem-solving, research, and technical expertise, making them competitive in a growing field.

Key Faculty and Staff

Faculty members in the department are recognized for their contributions to research in bioengineering and sustainable systems. Specific names and titles are available through the university's official department directory for Food, Agricultural, and Biological Engineering.

Unique Facilities and Partnerships

Students have access to state-of-the-art laboratories and research centers, including facilities dedicated to food processing, bioenergy, and agricultural systems. The university maintains strong partnerships with industry leaders and government agencies, providing opportunities for applied research and professional networking.