Course Overview

The Master of Science in Food Science and Technology at The Ohio State University is designed to provide students with advanced knowledge and skills in food science, focusing on the safety, quality, and innovation of food products. The program emphasizes research and practical applications in areas such as food chemistry, microbiology, and processing technologies. Unique features include a strong emphasis on interdisciplinary collaboration and opportunities for hands-on experience in cutting-edge laboratories.

Career Prospects

Graduates of this program are well-prepared for careers in the food industry, government agencies, and academia. They are equipped to address challenges in food safety, product development, and regulatory compliance, contributing to advancements in the global food supply chain.

Key Faculty and Staff

The program is supported by a distinguished faculty with expertise in various aspects of food science. Notable members include researchers and professors who are leaders in food safety and sensory science, though specific names are subject to change based on current university listings.

Unique Facilities and Partnerships

The Ohio State University offers access to state-of-the-art facilities, including the Food Industries Center and advanced research labs for food processing and analysis. The program also benefits from strong industry partnerships, providing students with opportunities for internships and collaborative research projects with leading food companies.