Food science is offered as a concentration within the professional science master's program described under Business and Science 137. The objective of the food science concentration is to educate students about the essential skills for managing technical development and commercial applications in the food and related consumer-driven industries. The food science concentration consists of three required courses and five electives.
Core Courses:
16:400:513
Food Chemistry Fundamentals (3)
16:400:514 Food Biology Fundamentals (3)
16:400:507 Food Engineering Fundamentals (4)
Students who wish to focus on food safety and biosecurity or functional foods and product development should take the electives listed under the corresponding
subconcentration.
Food Safety and Biosecurity
16:400:605 Microbial Food Safety
(3)
16:400:526 Predicting Shelf Life of Foods (3)
16:400:519 Food Safety (3) or Hazard Analysis Critical Control Point course offered by Rutgers NJAES Office of Continuing Professional Education
Functional Foods and Product
Development
11:400:412 Food Product
Development (3)
16:400:530 Advanced Food Sensory Science (3)
16:400:526 Predicting Shelf Life of Foods (3)
11:400:410 Nutraceuticals: Food/Herb/Supplements (3)
For a description of the courses
and electives please go to http://psm.rutgers.edu.
Concentration Coordinator:
Professor Paul Takhistov
takhistov@aesop.rutgers.edu
