154 Master's degrees in Food Science in United States

The Nutrition and Food Sciences program of the Utah State University focuses on the chemical and biological components of food and the ways in which these ingredients affect health.

The M.S. degree in Food Science and Human Nutrition at The University of Maine is a 30 credit hour program designed to prepare students to work in areas of human nutrition and food science. 

The Food Science programme at Brigham Young University is a master level course delivered in a public study mode. This advanced curriculum focuses on food chemistry, microbiology, and processing physics. Students develop professional research skills and technical expertise required for leadership roles in the global food industry.

The non-thesis master's degree program in Foods and Nutrition at the University of Georgia provides students with the knowledge and experience for clinical, community, industry and government careers. 

The Food Science from University of Tennessee Knoxville is designed for students who are interested in a deeper understanding of safety and quality of food products.

The Food Studies M.A. at New York University is a 33-credit postgraduate programme available in full-time and part-time study modes. This interdisciplinary degree explores the cultural, economic, and political aspects of food systems. Students engage in rigorous scholarship within a dynamic urban environment.

The Graduate Advisory Committee for a Master of Science in Poultry Science at North Carolina State University consists of a Major Advisor and at least two other Graduate Faculty members, one of whom must be from a department other than Poultry Science.

The Food and Nutrition - Coordinated Program in Dietetics degree at Framingham State University requires a core of advanced study that integrates nutrition science, biochemistry and research with applied nutrition and dietetics.

As a student of the Food Science program at Chapman University, you will apply scientific principles to study the properties of food and develop innovative ways to process and package foods resulting in safe, sustainable and nutritious food choices. 

The Food Systems degree offered by The University of Vermont cultivates students to be adaptable problem solvers and systems thinkers. 

The Applied Nutrition Dietetics Focus at University of New England Maine is unique in structure and design. Students who hold a bachelor’s degree in nutrition or any field (a bachelor’s in dietetics or nutrition is not required) can apply to the program, making it accessible to career-changers as well as those with a background in another science or allied health field.

The California State University, Fresno Master of Science in Food and Nutritional Sciences provides a graduate–level proficiency in food science, dietetics, or nutrition.

The Agriculture - Animal and Dairy Science MAgri program from Mississippi State University is a non-thesis option offered both on-campus and on-line. Student are required to complete 30 hours of coursework as approved by his/her graduate committee. 

The MS Food Science program from California Polytechnic State University is designed to prepare individuals with advanced knowledge and skills in food science.

Nutrition and Dietetic Practice (RDN Program) from Thomas Jefferson University is designed to emphasize keystone aspects of dietetic practice: communication, interprofessional practice, sustainability, leadership, management, and research. 

The Department of Food Science and Human Nutrition at Michigan State University offers graduate programs leading to a Master of Science degree and a Doctor of Philosophy degree in Food Science under the College of Agriculture and Natural Resources.

The M.S. in Food and Nutrition Services is offered by University Of Mississippi. The Master of Science (M.S.) in Food and Nutrition Services (FNS) program is housed within the Department of Nutrition and Hospitality Management.

The Regulatory Science - Food Safety MSc program offered at Arizona State University covers contamination concerns and regulations throughout the food supply chain from growing to distributing to selling. Courses analyze food safety regulations from local, state and federal agencies, including the U.S. Food and Drug Administration.

The programs in Energy, Environmental, and Food Economics (EEFE) offered at Pennsylvania State University are designed to educate students as applied research economists in the fields of energy economics, environment and natural resource economics, and industrial organization in the food sector. 

The MPP in Food and Farming Sustainability at Indiana University Bloomington is a professional master’s programme delivered in a public study mode. This curriculum focuses on balancing immediate resource needs with long-term ecological health, preparing graduates to lead sustainable initiatives within the global food sector.