173 Master's in Food Science in North America

The Department of Food Science and Technology at Oregon State University offers graduate programs leading toward the Master of Science, and Doctor of Philosophy degrees. A variety of research specializations are available covering the chemical, physical, microbiological, and sensory properties of foods.

This Medical Nutrition MSc program from Arizona State University is designed for current and future health care professionals, including gap-year students, those who have completed their bachelor's degree but have not yet secured admission to medical, veterinary, dental, osteopathic, physician assistant or similar schools

Nutrition from Texas A&M University allows emphasis in the broad fields of basic and applied human and animal nutrition. 

Food Science from Kansas State University provides cutting-edge training in developing, processing, manufacturing, and marketing safe, wholesome, and attractive food products.  

The Master of Food Science (MFS) program from University of British Columbia was launched with a focus to prepare students for professional work in the food industry or government.

Food Science at Texas Tech University emphasizes the scientific and technological aspects of pre- to post-harvest food processing and distribution.

Food science and technology is a fusion of chemistry, microbiology and engineering. The researchers in the Food Science and Technology program of Virginia Tech explore innovation in the areas of creating new, healthful food products, and ensuring a safe and tasty food supply. 

With Food and Hospitality Systems from University of Missouri - Columbia candidates are prepared for careers in research or advanced professional careers in the food industry, teaching positions in community and junior colleges, 4-year colleges and in supporting roles in academics or industry. 

The Nutrition Science M.Sc. at Purdue University provides advanced interdisciplinary training in human health and metabolism. This public study mode programme lasts between two and four years, offering students a mentor-based research environment to master biochemical, clinical, and population-based nutritional strategies.

The Food Science programme at Purdue University offers advanced training in food safety, processing, and nutrition. This public study mode course provides students with expert faculty mentoring and access to world-class facilities. Candidates can pursue this degree to prepare for high-level roles in the global food industry.

Master of Science (M.S.) degree in Nutritional Sciences at Iowa State University is offered with three specializations: Animal nutrition, Human nutrition, Molecular/biochemical nutrition

The mission of the Master of Science in Dietetics degree program offered by the Marshall University is to prepare graduates to practice in advanced level professional positions in the fields of clinical nutrition, community nutrition, and/or food and nutrition management.

The M.S. in Food and Nutrition Sciences graduate program at Ohio University leads to a Master of Science in Food and Nutrition Sciences.

Cereal Science is a graduate program in the College of Agriculture Food Systems and Natural Resources and is administered by the Department of Plant Sciences from North Dakota State University.

This program is offered through the Department of Food Science at University of Guelph which focuses its research on enhancing the quality, safety, functionality and nutrition of foods. 

The Food Safety Certificate program offered by University of Southern California provides tools, concepts, frameworks and practical hands-on projects in areas such as new/current technologies, strategic planning and managing change as a senior leader.

Pushing the boundaries of food development through science is at the core of the Culinary and Food Science programme from Drexel University

The M.B.A. in Food and Agribusiness Management at Purdue University is a dual-degree master's programme delivered in a public study mode. This 27-month course combines an MBA with an MS in agricultural economics, featuring five residency weeks and online modules designed for working professionals in the global food sector.

The M.Sc. Nutrition and Food Biosciences at the University of Ottawa is a full-time, research-focused programme. Spanning 24 months, this public degree explores the continuum from food processing to health. Students develop advanced competencies in food sciences and molecular nutrition through a dedicated thesis-based curriculum.

The Nutrition at Temple University will help you acquire in-depth training in the areas of nutrition, dietetics and public health.