516 Master's degrees in Food Science

The Department offers graduate programs leading to a M.S. degree in Food Science. Students apply a fundamental understanding of biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, nutrition and health aspects, and utilization of foods. The Food Science program is offered by Alabama A&M University.

The Global Food Law - Sustainability Challenges and Innovation course at University of Parma will be going live in September 2024 in Parma University's Department of Law, Political and International Studies. This two-year course will involve one year of on-site lessons in Parma, and a second year in blended mode. 

The Safety and Quality of Food Production program from Kazakh Agro-Technical Research University (KATRU) will master the issues of ensuring the quality and safety of food products, protecting the population from diseases common to animals and humans in accordance with the requirements of state veterinary and sanitary control and supervision of the legislation

The Food Safety and Quality Engineering at University of Debrecen is designed to develop your undergraduate knowledge and improve it through application and research. 

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.

Designed to fast track careers in the multi-trillion-dollar food industry, this Food Science with Business Management programme at UCSI University equips graduate students with a sound understanding of food technology and its many applications.

The Food Science program at ETH Zurich - Swiss Federal Institute of Technology allows graduates to enter the working world or to continue their education within the framework of a doctorate..

Students pursuing a Master of Science in Food Science at North Carolina State University in our department come with a variety of academic backgrounds.

The The American University of Rome Master of Arts in Food Studies at the American University of Rome examines the connections between the production, distribution, and consumption of food, focusing on sustainability criteria. 

The Food Science and Technology M.Sc. at the University of Nebraska-Lincoln is a flexible, public programme designed to advance food safety and processing sustainability. Students can choose between a research-focused thesis or a professional project, completing 30 to 36 credits through full-time on-campus study.

The Food Science programme at Auburn University offers MAg, MS, and PhD degrees. This postgraduate study provides advanced training in food safety, chemistry, and processing. Available as a full-time or part-time option, the duration varies by degree level, preparing students for high-level roles in industry and academia.

The Food and Business Economics programme of Rutgers University resides in the Department of Agricultural, Food and Resource Economics (DAFRE) in the School of Environmental and Biological Sciences (SEBS).

The goal of the Food Science and Technology programme offered by the University of Nairobi is to contribute towards trainingFood Science and Technology specialists with well-developed competences in Food Science and Technology management, risk analysis, Food Science and Technology standards and or regulations.

Advance your career in the global agri-food economics and policy sector with the Food, Agricultural and Resource Economics degree offered at University of Guelph.

Food Science from University of Manitoba explores how raw commodities are processed into healthy, safe and appealing foods, with a focus on either business or science.

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.

Dietetics from Loyola University Chicago curriculum introduces theories and opportunity for skill development to improve health care. With an appreciation for the value of interprofessional collaboration and team practice, classes are shared with other majors, including graduate nursing and public health students.  

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.

The Masters in Clinical Nutrition and Food Science from Amrita University is designed for students with a bachelor’s degree, in nutrition who want to embark on a career as a registered dietitian.