Programs

The following areas of specialization are offered: basic studies in physical, chemical, or biological changes in foods; chemistry of fats and oils; flavor chemistry, including isolation and identification of food flavors; chemistry of food proteins; nutritional aspects of food products; food enzymology and biochemistry; food microbiology; food toxicology; heat and mass transfer in foods; energy conservation in processing; food packaging, theoretical aspects, functionality, and properties; food colors; food emulsions; sensory attributes of foods; and biotechnology. The program is suitable for both full- and part-time study.

Applicants are expected to have completed one year each of calculus, physics, and organic chemistry, and to have some foundation in the biological sciences. Biochemistry, microbiology, nutrition, and statistics are recommended. Some undergraduate food science courses may be taken for future graduate credits. The Graduate Record Examination (GRE) must be taken. Graduate assistantships, teaching assistantships, and fellowships are available to qualified students. These financial supports are highly competitive, depending on the number of applicants, the funding situation, and other factors.

All graduate students must demonstrate proficiency in food biology, food chemistry, and food engineering early in their academic careers. They are required to complete, with an average grade of B or better, the three core courses: Food Chemistry Fundamentals (16:400:513), Food Biology Fundamentals (16:400:514), and Food Engineering Fundamentals (16:400:507).

The program offers a master of science (M.S.) degree with a thesis or nonthesis option. In the thesis option, the student must take a minimum of 9 research credits and 21 course credits, and must carry out a research problem and defend a thesis. For the nonthesis option, the student must take a minimum of 30 course credits and defend a critical essay. The nonthesis M.S. is normally considered a terminal degree; however, the student with the support of his or her major adviser may petition the faculty for permission to continue with the doctor of philosophy (Ph.D.) degree program.

The Ph.D. degree requires a minimum of 72 credits beyond the bachelor's degree, of which at least 33 must be course credits. Qualifying examinations for the doctorate include both written and oral examinations. After passing the written qualifying examination, the student takes the oral qualifying examination, which normally includes approval of the research proposal for the dissertation. After passing both the written and oral components of the qualifying examination, the student is recommended as a candidate for the Ph.D. There is no language or residency requirement for the Ph.D. degree. The master of philosophy degree is an option for doctoral candidates who have achieved records of distinction during the predissertation phase.

A concentration within the professional science master's program is also offered, leading to the degree of master of business and science, more fully described under Business and Science 137. The concentration in food science will educate students about the essential skills for managing technical development and commercial applications in the food and related consumer-driven industries. The students will be taught the principles and applications of food science and technology, management and planning, teamwork, communications skills, and fundamentals of making proper financial decisions. The food science concentration consists of three required courses and five electives. For more detailed information, go to http://mbs.rutgers.edu.

For more up-to-date information about the Rutgers University-New Brunswick Department of Food Science, please see our website at http://foodsci.rutgers.edu.