24 months
Duration
25548 USD/year
25548 USD/year
12220 USD/year
Unknown
Tuition fee
Unknown
Apply date
Unknown
Start date

About

The graduate program in the Department of Food Science at the University of Wisconsin Madison ranks among the best of its kind in the United States. Strong faculty research groups exist in food chemistry, food engineering, food microbiology, and health.

Overview

The Food Science degree at the University of Wisconsin Madison combines an array of in-depth courses with the use of advanced research methods for studying food properties: chemical, physical, physiological, and bioactive characteristics; material properties; microbial control and safety; sensory quality; procedures for the processing, storage, and preservation of foods.

Research areas in which the department has special expertise include: chemical attributes of proteins, enzymes, lipids, flavors, bioactive components, and pigments; processes for crystallizing, separating, freezing, and drying; food safety (detection, control, and mechanistic action of pathogenic microorganisms, and undesirable chemicals in food); process optimization and validation of critical processing limits. Commodity foci include: dairy products, confectionery products, fruits and vegetables, muscle foods, and fermented products. 

Learning Outcomes

  • Understands, articulates, critiques and elaborates core paradigms in Food Science.
  • Recognizes that life-long learning is critical for continued personal and professional development.
  • Complies with principles of ethical and professional conduct.
  • Sources and assembles evidence to address questions or identify gaps in knowledge in the field of food science.
  • Evaluates and synthesizes information to address technical challenges.
  • Selects research methods and practices appropriate to discovery activities.
  • Creates knowledge that contributes to the field of food science.
  • Clearly and effectively communicates technical information in oral and written formats.
  • Works effectively within a team.

Programme Structure

Courses include: 

  • Food Chemistry
  • Principles of Food Preservation
  • Food Microbiology
  • Statistical Methods for Bioscience
  • Statistical Experimental Design

Key information

Duration

  • Full-time
    • 24 months

Start dates & application deadlines

Credits

30 alternative credits

Delivered

On Campus

Academic requirements

GPA admission requirements GPA
3
GRE admission requirements GRE®
148 (verbal)
148 (quantitative)
3.5 (analytical)
GMAT admission requirements GMAT
Required

Other requirements

General requirements

  • applicant's online application
  • academic record (scanned PDF academic transcripts)
  • official test scores of Graduate Record Exams (GRE) and English proficiency test (non-native English speaking applicants only)
  • recommendation letters (three)
  • personal statement (reasons for graduate study) up to two pages double-spaced
  • CV or resume
  • applicant's particular research interest(s) as indicated in supplemental application
  • available funding/space in their research lab

Tuition Fee

To alway see correct tuition fees
  • International

    25548 USD/year
    Tuition Fee
    Based on the tuition of 25548 USD per year during 24 months.
  • National

    25548 USD/year
    Tuition Fee
    Based on the tuition of 25548 USD per year during 24 months.
  • In-State

    12220 USD/year
    Tuition Fee
    Based on the tuition of 12220 USD per year during 24 months.

Living costs for Madison

1015 - 1752 USD /month
Living costs

The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.

Funding

Studyportals Tip: Students can search online for independent or external scholarships that can help fund their studies. Check the scholarships to see whether you are eligible to apply. Many scholarships are either merit-based or needs-based.

Our partners

Food Science
-
University of Wisconsin Madison

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