phd food engineering

College of Agricultural, Consumer and Environmental Sciences

Food Science & Human Nutrition

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Food Science M.S. & Ph.D.

Within the areas of food chemistry and sensory science , we're studying flavor chemistry, manipulation of storage components, food safety and toxicology, structure-function behavior, and chemical stability of foods.

If you are interested in food microbiology , you may like to study with faculty members whose research addresses genetic and physiological manipulation of bacteria, growth conditions and their effects on microbes, and fermentation.

Chemical/microbial food safety researchers look into safety, production, and preservation and relations to human health.

If you are interested in food processing and engineering can benefit from studying with faculty members researching topics including the effects of thermal processing on fats and oils, bioprocessing, state-of-the-art novel processing technologies, heat and mass transfer analysis, rheology, the use of acoustic ultrasound in processing, production systems modeling and optimization, and development of bio-based, biodegradable resins, and plastics.

In-residence students selecting to focus on food science for their graduate education can pursue thesis or non-thesis M.S. and Ph.D. programs.

Course descriptions

The graduate program in the Department of Food Science 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. The PhD track in these areas 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.

The department occupies Babcock Hall, a building with excellent facilities for instruction and research. Availability of appropriate instruments, equipment, and pilot-plant facilities enables research on the above topics to be conducted in a manner that has impact worldwide.

About 40–50 students from many countries are currently pursuing both the MS and PhD degrees in the areas mentioned above. This includes some graduate students working in programs associated with the Food Research Institute and closely allied departments.

Individuals obtaining advanced degrees in food science will find employment opportunities in academic instruction and research, government research or regulatory programs, and industrial research, development, or quality assurance. Historically, the department's placement record for graduating students has been very good.

Please consult the table below for key information about this degree program’s admissions requirements. The program may have more detailed admissions requirements, which can be found below the table or on the program’s website.

Graduate admissions is a two-step process between academic programs and the Graduate School. Applicants must meet the minimum requirements of the Graduate School as well as the program(s). Once you have researched the graduate program(s) you are interested in, apply online .

Admitted applicants must meet the Graduate School minimum requirements , including completion of a bachelor's degree which typically consists of a satisfactory undergraduate education in fields such as food science, dairy science, chemistry, most biological sciences (e.g., biochemistry, microbiology, nutrition), and engineering (especially chemical and agricultural).

Recommendation for admission is determined almost solely by the faculty member food science or affiliated faculty member .  Final admission is determined by the Graduate School.

The recommendation for admission is made usually based on the review of the following:

• applicant's online application
• academic record (scanned PDF academic transcripts)
• English proficiency for international degree-seeking applicants. See the Graduate School Requirements for more information.
• 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

After the application is submitted, applicants should contact  faculty  members directly (via email) to discuss research opportunities in their labs.  Some dialogue can be exchanged in advance. Applicants must submit a formal application to UW-Madison before being considered for admission. The Department of Food Science cannot take any action regarding admission until the application is complete. We do not pre-screen applications, nor do we provide an informal assessment of qualifications based on volunteered documents from individuals prior to application. 

Applicants interested in applying for the food science program should look closely at the  website  for specific information about the admissions process.

Graduate School Resources

Resources to help you afford graduate study might include assistantships, fellowships, traineeships, and financial aid.  Further funding information is available from the Graduate School. Be sure to check with your program for individual policies and restrictions related to funding.

Program Resources

We recommend that your application be complete by the application deadlines in order to be considered for funding. Financial assistance is sometimes available to qualified individuals in the form of research assistantships, teaching assistantships, or fellowships. Fellowships are granted to students meeting specific criteria and with outstanding academic records. Research assistantships are awarded by individual professors through funds available to their research programs. Funding is awarded on a competitive basis and renewed annually pending the student's satisfactory progress. (Teaching assistant positions in food science are available primarily to students who have already been enrolled for at least two semesters.)

Please be advised that you do not need to make a separate application for financial support as your admission application will also serve as an application for assistantships and fellowships. 

Prospective students are encouraged to search and apply for external funding sources (scholarships and fellowships) on their own.  (If faculty do not have funding or lab space available, they often do not accept new students into their labs.) Additionally, prospective students are encouraged to apply for graduate assistantship (teaching, research, or project) positions in other UW–Madison departments to potentially defray the costs of their studies.  See  Graduate School Funding pages  for more information.

Minimum Graduate School Requirements

Major requirements.

Review the Graduate School minimum academic progress and degree requirements , in addition to the program requirements listed below.

Mode of Instruction

Mode of Instruction Definitions

Accelerated: Accelerated programs are offered at a fast pace that condenses the time to completion. Students typically take enough credits aimed at completing the program in a year or two.

Evening/Weekend: ​Courses meet on the UW–Madison campus only in evenings and/or on weekends to accommodate typical business schedules.  Students have the advantages of face-to-face courses with the flexibility to keep work and other life commitments.

Face-to-Face: Courses typically meet during weekdays on the UW-Madison Campus.

Hybrid: These programs combine face-to-face and online learning formats.  Contact the program for more specific information.

Online: These programs are offered 100% online.  Some programs may require an on-campus orientation or residency experience, but the courses will be facilitated in an online format.

Curricular Requirements

Required Courses

Graduate School Policies

The  Graduate School’s Academic Policies and Procedures  provide essential information regarding general university policies. Program authority to set degree policies beyond the minimum required by the Graduate School lies with the degree program faculty. Policies set by the academic degree program can be found below.

Major-Specific Policies

Prior coursework, graduate credits earned at other institutions.

Refer to the Graduate School: Transfer Credits for Prior Coursework policy.

Undergraduate Credits Earned at Other Institutions or UW-Madison

Prior coursework taken as an undergraduate student at other institutions or UW-Madison does not transfer in for credit, but may satisfy specific food science course requirements.  In that case, students do not need to take the food science course requirement, but do need to choose, in consultation with their advisor, another course with at least the same number of credits.

Credits Earned as a Professional Student at UW-Madison (Law, Medicine, Pharmacy, and Veterinary careers)

Credits earned as a university special student at uw–madison.

Prior coursework taken as a University Special student does not transfer in for credit, but may satisfy specific food science course requirements.  In that case, students do not need to take the food science course requirement, but do need to choose, in consultation with their advisor, another course with at least the same number of credits.

Refer to the Graduate School: Probation policy.

Advisor / Committee

Refer to the Graduate School: Advisor and Graduate School: Committees (Doctoral/Master’s/MFA) policies.

Credits Per Term Allowed

Time limits.

It is expected that students will complete all degree requirements in five years.

Dissertators cannot schedule their dissertation defense sooner than six months after the actual  date of passing the preliminary examination.

Refer to the Graduate School: Time Limits policy.

Grievances and Appeals

These resources may be helpful in addressing your concerns:

• Bias or Hate Reporting  
• Graduate Assistantship Policies and Procedures
• Office of the Provost for Faculty and Staff Affairs
• Employee Assistance (for personal counseling and workplace consultation around communication and conflict involving graduate assistants and other employees, post-doctoral students, faculty and staff)
• Employee Disability Resource Office (for qualified employees or applicants with disabilities to have equal employment opportunities)
• Graduate School (for informal advice at any level of review and for official appeals of program/departmental or school/college grievance decisions)
• Office of Compliance (for class harassment and discrimination, including sexual harassment and sexual violence)
• Office Student Assistance and Support (OSAS)  (for all students to seek grievance assistance and support)
• Office of Student Conduct and Community Standards (for conflicts involving students)
• Ombuds Office for Faculty and Staff (for employed graduate students and post-docs, as well as faculty and staff)
• Title IX (for concerns about discrimination)

College of Agricultural and Life Sciences: Grievance Policy  

In the College of Agricultural and Life Sciences (CALS), any student who feels unfairly treated by a member of the CALS faculty or staff has the right to complain about the treatment and to receive a prompt hearing. Some complaints may arise from misunderstandings or communication breakdowns and be easily resolved; others may require formal action. Complaints may concern any matter of perceived unfairness.

To ensure a prompt and fair hearing of any complaint, and to protect the rights of both the person complaining and the person at whom the complaint is directed, the following procedures are used in the College of Agricultural and Life Sciences. Any student, undergraduate or graduate, may use these procedures, except employees whose complaints are covered under other campus policies.

• The student should first talk with the person at whom the complaint is directed. Most issues can be settled at this level. Others may be resolved by established departmental procedures.
• If the complaint involves an academic department in CALS the student should proceed in accordance with item 3 below.
• If the grievance involves a unit in CALS that is not an academic department, the student should proceed in accordance with item 4 below.
• If informal mediation fails, the student can submit the grievance in writing to the grievance advisor within 10 working days of the date the student is informed of the failure of the mediation attempt by the grievance advisor. The grievance advisor will provide a copy to the person at whom the grievance is directed.
• The grievance advisor will refer the complaint to a department committee that will obtain a written response from the person at whom the complaint is directed, providing a copy to the student. Either party may request a hearing before the committee. The grievance advisor will provide both parties a written decision within 20 working days from the date of receipt of the written complaint.
• If the grievance involves the department chairperson, the grievance advisor or a member of the grievance committee, these persons may not participate in the review.
• If not satisfied with departmental action, either party has 10 working days from the date of notification of the departmental committee action to file a written appeal to the CALS Equity and Diversity Committee. A subcommittee of this committee will make a preliminary judgement as to whether the case merits further investigation and review. If the subcommittee unanimously determines that the case does not merit further investigation and review, its decision is final. If one or more members of the subcommittee determine that the case does merit further investigation and review, the subcommittee will investigate and seek to resolve the dispute through mediation. If this mediation attempt fails, the subcommittee will bring the case to the full committee. The committee may seek additional information from the parties or hold a hearing. The committee will present a written recommendation to the dean who will provide a final decision within 20 working days of receipt of the committee recommendation.
• If the alleged unfair treatment occurs in a CALS unit that is not an academic department, the student should, within 120 calendar days of the alleged incident, take his/her grievance directly to the Associate Dean of Academic Affairs. The dean will attempt to resolve the problem informally within 10 working days of receiving the complaint. If this mediation attempt does not succeed the student may file a written complaint with the dean who will refer it to the CALS Equity and Diversity Committee. The committee will seek a written response from the person at whom the complaint is directed, subsequently following other steps delineated in item 3d above.

Students are admitted by faculty in the department through direct admission. 

• Professional Development

Take advantage of the Graduate School's  professional development resources to build skills, thrive academically, and launch your career. 

• Learning Outcomes
• Articulates potentials and limits of core paradigms in food science; formulates ideas and extrapolations beyond current boundaries of knowledge.
• Develops breadth through competencies in minor field(s) of study.
• Fosters ethical and professional conduct.
• Critically evaluates evidence to articulate research questions and develop appropriate research hypotheses.
• Formulates an effective experimental design and develops appropriate methodology to address problems in a systematic manner.
• Creates knowledge that makes a substantive contribution to the field and articulates how society may benefit.
• Communicates complex ideas in a succinct and understandable manner to diverse audiences.
• Develops mentoring and teaching skills.

Professors: Hartel, Ingham, Lucey, Rankin (chair)

Assistant Professors: Bolling, Girard, Huynh, Ujor, van Pijkeren

• Requirements

Contact Information

Food Science College of Agricultural and Life Sciences [email protected] foodsci.wisc.edu

Graduate Program Coordinator [email protected] 608-263-6388 105 Babcock Hall 1605 Linden Dr., Madison, WI 53706 https://foodsci.wisc.edu/grad.php

Director of Graduate Study [email protected] 608-263-6388 105 Babcock Hall 1605 Linden Dr., Madison, WI 53706 https://foodsci.wisc.edu/grad.php

Graduate School grad.wisc.edu

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PHD, Food Science

Food Scientists apply science and engineering to study the physical, chemical, and biological nature of food. They develop new food products, design food processes, chemically analyze food, and evaluate food safety and sensory quality.

Degree Type: Doctoral

Degree Program Code: PHD_FDST

Degree Program Summary:

Our mission is to disseminate science-based knowledge of food through student education; to seek, verify, and apply information related to food; and to communicate through professional, scientific, and public outreach programs.

Programs of study leading to both the Master of Science and Doctor of Philosophy degrees in food science are offered in the various fields of interest in the Division of Food Science and Technology.

Since the application of science and engineering is important in properly selecting, preparing, processing, packaging, distributing and utilizing foods, students selecting this field must be able to delve into problems involving chemistry, microbiology, engineering, and other sciences as well as in the more applied problems concerned with food production, stability, or toxicology. Individuals whose baccalaureate degree is in other fields of science often enter this graduate program because of the important challenges of supplying food to mankind and the opportunities that this field provides to those with advanced degrees. Programs of study are designed for each individual to best utilize his/her prior training and his/her career objectives. The food science and technology division occupies the food science building and the food processing laboratory in the University of Georgia Science Complex on South Campus in Athens and the food science building at the Georgia Agricultural Experiment Station in Griffin. All three buildings are well-equipped with modern instrumentation, pilot plants, and other facilities necessary for graduate research in food processing, food chemistry, food microbiology, food engineering, sensory evaluation, food biotechnology, food toxicology, product development, and nutrient analyses. Faculty in the division are scientists and engineers with expertise in several fundamental and applied disciplines offering a diverse selection of courses and research programs.

Locations Offered:

Athens (Main Campus)

College / School:

College of Agricultural & Environmental Sciences

147 Cedar Street Athens, GA 30602

706-542-3924

Department:

Food Science and Technology

Graduate Coordinator(s):

Abhivav Mishra

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• Food Science and Nutrition (Ph.D.)
• Academic Programs

The Doctor of Philosophy in Food Science and Nutrition is awarded in recognition of mastery in food science and nutrition, and upon demonstration of an ability to make substantial creative contributions to the advancement in knowledge in food safety, food science, or nutrition. A unique collaborative research program between Illinois Tech and the United States Food and Drug Administration—located on Illinois Tech's Moffett Campus—provides our Ph.D. students with the opportunity for focused research interaction with FDA scientists as they pursue their degree. The recipients of the doctoral degree will be capable of continuing independent efforts toward the advancement of scientific knowledge in food-related and pharmaceutical business, academia, and government agencies.

Program Overview

The Doctor of Philosophy in Food Science and Nutrition will prepare graduates to make substantial creative contributions to the advancement in knowledge in food safety, food science, or nutrition. Graduates will be capable of continuing independent research efforts in academia, government, and industry.

Career Opportunities

Graduates will be able to direct and conduct research in food safety, food science, and nutrition in sectors such as:

• Food-related businesses
• Pharmaceutical businesses
• Government agencies

View Details

Admission Requirements

An applicant must hold a master of science degree in microbiology; chemistry; biology; food science; nutrition; chemical, agricultural, food, or environmental engineering; or a related field. The applicant should meet all entrance requirements of the university's Graduate College, plus minimum cumulative undergraduate and graduate GPAs of 3.0 on a 4.0 scale; a GRE score of at least 304 (combined quantitative and verbal); and a TOEFL score of at least 80/515 (internet/paper-based) for international applicants. Please note that meeting the minimum GPA and test score requirements does not guarantee admission to the program.

Studying Gut Microbiomes to Understand Prediabetes

Alumna Xuhuiqun “Sissi” Zhang (Ph.D. FDSN ’20), who now works as research scientist at Illinois Tech’s Center for Nutrition Research, has discovered an altered gut microbiome in adults with prediabetes.

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We have 86 food engineering PhD Projects, Programmes & Scholarships

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food engineering PhD Projects, Programmes & Scholarships

Algae feedstock for food security, phd research project.

PhD Research Projects are advertised opportunities to examine a pre-defined topic or answer a stated research question. Some projects may also provide scope for you to propose your own ideas and approaches.

Self-Funded PhD Students Only

This project does not have funding attached. You will need to have your own means of paying fees and living costs and / or seek separate funding from student finance, charities or trusts.

Micromechanical approaches for predicting fragmentation and abrasion of brown rice

Phd studentship in molecular simulations of food biotribology, funded phd project (uk students only).

This research project has funding attached. It is only available to UK citizens or those who have been resident in the UK for a period of 3 years or more. Some projects, which are funded by charities or by the universities themselves may have more stringent restrictions.

Creating the ethical chemical engineer: pedagogy and practice of teaching ethics in Chemical Engineering

Ai for sustainability in food supply chain and pricing, investigating how tactile cues can influence people’s perception of healthy food., developing a systematic food texture characterisation methodology for advanced manufacturing, fully funded phd opportunities in chemical sciences, funded phd programme (students worldwide).

Some or all of the PhD opportunities in this programme have funding attached. Applications for this programme are welcome from suitably qualified candidates worldwide. Funding may only be available to a limited set of nationalities and you should read the full programme details for further information.

4 Year PhD Programme

4 Year PhD Programmes are extended PhD opportunities that involve more training and preparation. You will usually complete taught courses in your first year (sometimes equivalent to a Masters in your subject) before choosing and proposing your research project. You will then research and submit your thesis in the normal way.

Sustainable fuels and chemicals from sustainable biomass and bioprocessing

Electronic and electrical engineering: fully funded epsrc icase and siemens phd scholarship: gallium nitride high voltage power management, funded phd project (students worldwide).

This project has funding attached, subject to eligibility criteria. Applications for the project are welcome from all suitably qualified candidates, but its funding may be restricted to a limited set of nationalities. You should check the project and department details for more information.

EPSRC Centre for Doctoral Training in Formulation Engineering for Net Zero

Epsrc centre for doctoral training.

EPSRC Centres for Doctoral Training conduct research and training in priority areas funded by the UK Engineering and Physical Sciences Research Council. Potential PhD topics are usually defined in advance. Students may receive additional training and development opportunities as part of their programme.

Evaluating the sustainability of polymer membrane fabrication and applications

Cfd analysis and experimental investigation of microplastic transport and removal in anaerobic baffle reactors, epsrc supported engd: towards net-zero manufacture of chilled/refrigerated prepared foods, epsrc supported engd: developing digital tools for sustainable surface cleaning towards net zero solutions.

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Department of Food, Agricultural and Biological Engineering

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NSF-funded center to drive development of US natural rubber industry

• Graduate program ranks 8th for second-straight year
• Judit Puskas named a Distinguished University Professor

The Department of Food, Agricultural, and Biological Engineering (FABE) at The Ohio State University is an international leader in the advancement of the science and application of engineering in systems involving food, agriculture, environment, and construction. FABE offers diverse curricula leading to degrees in:

• Agricultural Systems Management, BS  
• Construction Systems Management, BS
• Food, Agricultural and Biological Engineering, BS
• Food, Agricultural and Biological Engineering, MS and PhD 

Sours receives Drake Institute grant for global sustainability instruction

The Ohio State University Department of Food, Agricultural and Biological Engineering faculty Patrick Sours is the recipient of a Michael V. Drake Institute for Teaching and Learning Research and Implementation grant for the 2024-2025 academic year. 

The Ohio State University has been awarded $26 million in federal funding to jumpstart natural rubber production in the United States and enhance workforce development to fuel the new domestic industry.

Khanal to lead agricultural technology research and training program in Nepal

The Ohio State University Department of Food, Agricultural and Biological Engineering (FABE) associate professor Sami Khanal will lead a two-year United States Department of Agriculture (USDA) initiative to collaborate with the Nepal Agricultural Research Council (NARC) to explore and

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Graduate Field of Food Science & Technology

Research leaders, innovators, and technical experts.

An excellent selection of courses in basic and applied sciences and modern, well-equipped research laboratories and pilot plant facilities combine to make Cornell's graduate program in food science and technology among the very best in the world. Graduate studies in food science produce graduates who are well-prepared to become the research leaders, innovators, and technical experts essential for meeting the growing needs of governments, industries, and various institutions.

As one of the premier food science programs in the nation, our program integrates the disciplines of chemistry, biology, nutrition, physiology, biotechnology and engineering to ensure that all people have access to healthy, affordable food.

Students in the M.S. degree program are expected to complete their degree requirements in two years but may be allowed up to four years to complete all requirements. Candidates for the M.S. degree are paired with a committee chair (major advisor) within the field and select one minor advisor. There are no general course requirements for the M.S. degree; instead, students select classes with the help of their special committee based on background and interests.

Students in the Ph.D. degree program are expected to complete their degree requirements in three to four years but may be allowed up to seven years to complete requirements. Candidates for the Ph.D. degree are paired with a committee chair (major advisor) within the field and select two minor advisors.  There are no general course requirements for Ph.D. degree; instead, students select classes with the help of their special committee based on background and interests.

The Master of Food Science (MFS) degree is a course-based, one year, master's level degree offered by the Field of Food Science and Technology at Cornell. The MFS is a professional degree designed for people who are already in their career but desire to upgrade their skills and knowledge. The MFS is also suitable for students who possess a non-food science but related bachelor’s degree who want to pursue a career in food science and want to acquire the necessary knowledge base.

MFS Focus Areas

Food Science

Food chemistry / product development, food microbiology / food safety, viticulture, food engineering, food toxicology, dairy processing, sensory evaluation.

The food science specialization for the MFS degree offers a broader, more generalized approach to food science and technology education. Courses cover a large swath of topics within food science, including food chemistry, food engineering, nutrition, and food marketing. Students interested in pursuing the food science concentration should have some previous experience, whether academic or professional, in food science and technology.

Food chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. The long-term goals of research in food chemistry include understanding relationships between the structure and functional properties of food molecules and improving the nutritional, safety, and organoleptic aspects of food. The most successful students in this concentration will have a background in one or more of the following: organic chemistry, biochemistry, nutritional biochemistry, physical chemistry, toxicology, analytical chemistry, and chemical engineering.

The Food Microbiology and Food Safety specialization is concerned with safety in a wide range of areas of the food industry, including storage, processing, and agriculture. Students in this MPS concentration gain experience in our food processing and development laboratory and state-of-the-art dairy processing plant. Students may also participate in a student product development team and help develop a HACCP plan for the new food products. To pursue this specialization, students must have a solid undergraduate background in microbiology, physics, chemistry, organic chemistry, and biochemistry.

Viticulture is the science, production and study of grapes. This specialization emphasizes knowledge development and hands-on experience. With Cornell’s ideal location in the Finger Lakes region – home to nearly 10,000 acres of vineyards – students will be exposed to every aspect of grape growing and wine making.

• Learn more about the Viticulture specialization

Food engineering MPS students gain a thorough understanding of thermodynamics, reaction kinetics, and transport phenomena applied to food processes. Students focus on engineering as it relates to the development of food products, processes, and equipment. Successful Food Engineering students will have knowledge of computer programming, microprocessor applications, statistics, and engineering economics. Courses are available in thermal processing and other unit operations, physical and engineering properties of foods, rheology, and food packaging.

Food toxicology focuses on adverse effects of compounds found in food, and on living organisms. Students focus on endocrine disruptors, natural bioactive compounds, effects of naturally occurring feed toxicants on animal metabolism, neurobehavioral teratology and toxicology, and protein modification and encapsulation platforms.

The Dairy Processing specialization of the MPS degree program is focused on improving the quality and safety of milk and processed dairy products and developing improved methods for the manufacture of cheese and other dairy products. Prior training in dairy or food science and technology is desirable but not essential. Students of dairy science may choose courses in food science, animal science, dairy chemistry, microbiology, chemistry, and biochemistry.

Sensory evaluation uses test methods that provide information on how products are perceived through the senses. The importance of the sensory perception of food quality is widely appreciated in the food industry, providing a demand for such specialists. Students in this program take courses on data collection and statistics. Basic principles of human judgment and perception are also important, and students are encouraged to take courses in the behavioral sciences.

Designed for students who want to enter the wine industry or allied fields, the Enology specialization emphasizes the scientific theory and practical knowledge necessary for understanding both day-to-day aspects of wine production and the greater global wine industry. Classes and labs address traditional and modern approaches to grape growing, winemaking, and wine analysis. Enology students should have a background in microbiology, organic chemistry or biochemistry, sensory science, or engineering. Prior exposure to winemaking is highly desirable but not required.

Matilde Portnoy, doctoral student in food science, and Chassidy Coon, technician, making artisanal cheese in the Cornell Dairy Processing Plant.

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PhD Studentship: EPSRC Supported EngD Towards Net-zero Manufacture of Chilled/Refrigerated Prepared Foods

engineering and computational competence, coupled with adequate knowledge of (bio) process systems is desirable. The project will be supervised by Dr Estefania Lopez-Quiroga. Funding notes: Candidates must have

PhD fellowship in understanding sensory palatability of rapeseed proteins

of Food Science, University of Copenhagen, [email protected] We are looking for the following qualifications: An MSc degree in Food Science and Technology , Pharmaceutical Science or related natural science

Ph.D. Student / Junior Researcher Economics of Technology in Agriculture and Food Supply

Ph.D. Student / Junior Researcher Economics of Technology in Agriculture and Food Supply. The initial appointment will be 2 years with the possibility of extension. Salary is in accordance with

Research Assistant or Associate in Yeast-based Expression of Food Proteins

alternatives to milk. The post is funded by the UKRI as part of an Engineering Biology Mission Hub on the use of microbes to produce sustainable food and is in collaboration with Better Dairy Limited. The main

PhD student position in Seaweed valorization for high quality products

and Nutrition Science with the aim to provide new knowledge and solutions that pave the way for a sustainable planet and healthy humans. Research topics span from food chemistry and food technology to

PhD position in Data-driven solution for sustainable food systems

for? We are looking for candidates within the field(s) of food science and technology or related areas and a strong methodological background in both qualitative and quantitative approaches to research

12 PHD STUDENT POSITIONS - XPOSE

, chemicals, processed food and sedentary lifestyle contributing to development of chronic diseases. This generates the need for a deeper understanding of human exposure to develop countermeasures and effective

PhD Studentship: EPSRC Supported EngD: Prediction of Flow and Mixing of Rheologically Complex Fluids

industry in diverse fields of formulation engineering (e.g. foods , home and personal care, pharmaceuticals, paints, lubricants, etc.). During the processing of various formulations at lab/industry scale

PhD student position in New seafood products from underutilized sources

Nutrition Science with the aim to provide new knowledge and solutions that pave the way for a sustainable planet and healthy humans. Research topics span from food chemistry and food technology to molecular

PhD on Rebound Effect within Digitally-enabled Food Sharing Platforms

Irène Curie Fellowship No Department(s) Industrial Engineering and Innovation Sciences Reference number V39.7546 Job description In the era of smart industry, where advanced technologies and data

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PhD program 

The School of Nutrition and Food Sciences offers advanced studies in food chemistry, food quality, product development, byproduct utilization, food safety, foods for health and combating effects of obesity, food microbiology, sensory analysis and consumer research, and nutrition and food biotechnology. Students may also study specific foods such as seafood, rice, dairy products, sweet potato, peppers, meat, or others. Training and research in the basic sciences of biology, physics, and chemistry, and the natural sciences of biochemistry, microbiology, toxicology, and engineering are incorporated into graduate studies which allow specialization in specific areas of student interest.

The department is well equipped with research laboratories for food chemistry, food microbiology, food analysis, tissue culture/hybridoma, food engineering, nutrition and processing, and computerized sensory analysis. Pilot food processing facilities have freezing, mixing, forming, mince recovery, batter and breading, packaging, and other processing equipment. Other LSU units such as the Schools of Animal Sciences; Human Ecology; Plant, Environmental & Soil Sciences; Veterinary Medicine; and Renewable Natural Resources; the Departments of Biological & Agricultural Engineering and Oceanography & Coastal Sciences; Audubon Sugar Institute; and Pennington Biomedical Research Center also provide faculty expertise and laboratories for analysis and pilot processing activities for food.

Nutrition and Food Sciences, Ph.D.

The school-level academic course plan for each student will be developed in consultation with and approved by the student’s graduate advisory committee. The committee will include the student’s major advisor and at least three additional members of the graduate faculty such that the LSU Graduate School’s requirements for graduate committees are satisfied.

The PhD degree is a research degree requiring a dissertation. A minimum of 30 hours of credit at the graduate level for students with an MS degree or 60 hours of credit at the graduate level for students with a BS degree must be earned, with a minimum of nine hours of credit for the dissertation project (NFS 9000). The curricular requirements include:

Demonstration of competency in core areas of food science, including food chemistry, food preservation, food composition and analysis, and food microbiology through previous course credits in these areas or through passing of a comprehensive examination given by the instructor in each area.

Three hours of NFS 7071 Seminar in Nutrition and Food Sciences (1), nine hours of NFS 9000 Dissertation Research (1-12 per sem.), and a minimum of 22.5 hours of electives in 7000 level courses in addition to the 30 hours of coursework required for MS students in food science All coursework including electives approved on the departmental-level academic course plan by the student’s advisory committee

The minimum requirement for the Ph.D. degree in Nutrition and Food Sciences is 46 semester hours of graduate credit (exclusive of credits in NFS 9000) plus 9 credits for dissertation research (NFS 9000). At least one-third of credits toward a graduate or a post-baccalaureate professional degree must be earned through instruction offered by the institution awarding the degree. Graduate credit is not allowed for courses numbered below 4000 or for correspondence courses. The following courses or evidence of their equivalency determined by the full advisory committee must be completed for the doctoral degree in

Nutrition and Food Sciences:

Core Courses (to be taken by all Ph.D. students):

• NFS 7022 Current Controversies in Food and Nutrition (3 hours)
• NFS 7071 Seminar in Nutrition and Food Sciences (1 hour taken 3x)
• EXST 7013, EXST 7014, or EXST 7015 (4 hours)
• NFS 9000 (9 hours)
• Concentration Courses or Electives (35 hours)

Other degree requirements are submission of an oral and written research proposal to the advisory committee. The advisory committee and school-level academic course plan that lists the proposed coursework must be approved by the school head, graduate coordinator, and the Graduate School by the end of the first year of enrollment in the PhD program. The first graduate seminar for credit should be an oral presentation that gives an introduction and brief literature review on the proposed research area and an outline of the proposed research to be conducted for the PhD. Students must have one manuscript accepted for publication by a scientific journal, submitted an additional manuscript to a scientific journal, and presented their research at two national meetings before graduation. Students are expected to attend all school seminars (graduate, faculty, and invited speakers) whether enrolled for credit or not. Students are required to assist professors in course(s) of interest for at least two semesters. Doctoral students are encouraged to choose a minor degree area and an industry or governmental internship.

Students in the PhD program must pass a rigorous general exam at the culmination of the coursework to demonstrate adequate academic and professional aptitudes to the advisory committee. The exam on coursework, general knowledge, and critical thinking ability must be taken within three years of enrollment in the PhD program. The committee may determine that additional coursework is necessary to correct deficiencies exhibited by the student in the examination. The Graduate School reviews the program of study to ensure all departmental course requirements are met.

After completion of research and writing of the dissertation, students must present a public oral seminar on the dissertation research before the advisory committee administers the final examination. The student must pass a final comprehensive oral examination from the advisory committee on the completed research topic and have met all other degree requirements to receive the doctoral degree.

Concentrations Available

• Human Nutrition
• Molecular Nutrition
• Food Science and Technology
• Food and Bioprocessing 

Applications and supporting materials for all graduate study must be submitted through the online application site for the LSU Graduate School. Official transcripts, official test scores, and other materials that come from third-party sources must be mailed to: LSU Office of Graduate Admissions, 114 West David Boyd Hall, Baton Rouge, LA 70803. These paper documents are stored electronically and departments have access to all materials submitted by and/or on behalf of a student applying to graduate study.

Applications for admission are received and evaluated by the school for each semester (fall, spring, summer). Applicants must adhere to the application deadlines established by the Graduate School.

Students seeking admission must submit satisfactory credentials from previous study, have a minimum of 150 verbal GRE score and 150 quantitative GRE score, three letters of recommendation that describe the student’s ability to pursue graduate studies in food or nutrition science, and a statement of purpose or interest in the desired specific area of food or nutrition science. The statement of purpose satisfies the writing sample requirement for admission. International students whose native language is not English must also submit TOEFL, IELTS, or PTE scores that meet the Graduate School minimum requirements.

When all admission requirements are met and documents have been submitted, full admission will be considered by the school’s graduate faculty members. Final admittance to the program must be supported by a member of the school’s graduate faculty, who serves as the student’s major advisor. If a student does not meet all requirements, he or she may be admitted provisionally (e.g., on probation if the GPA is not 3.0 or higher or if the GRE is not 1000 or higher). Students are admitted for fall, spring, and summer semesters, but admission depends upon the availability of space in the program of each individual professor. The lack of space in a program is sufficient justification to deny admission of an applicant.

Financial Assistance

Financial assistance may be available for students. Support may be available through the school or other units in the form of research or teaching assistantships. Financial assistance is on a competitive basis so early applications are encouraged. Each professor determines the availability of space and financial assistance for the graduate students in his/her program. Students on assistantship receive full tuition waivers but are responsible for university fees, insurance, and other costs. To ensure consideration for financial aid, all application materials should be submitted as early as possible before the actual admitting semester. The deadlines for admission are in March for the fall semester and in October of the previous year for the spring and summer semesters.

Scholarships

LSU awards numerous scholarships each academic year through the fundraising efforts of the LSU Foundation and the generosity of private donors. Scholarship award amounts vary and are often awarded based on several factors including, but not limited to, demonstrated academic success, financial need, and donor-specific criteria.

Check out scholarships on LSU Academic Works

GRADUATE CATALOG

LSU GRADUATE school

LSU COLLEGE OF AGRICULTURE

GRADUATE SCHOOL CALENDAR

Erin McKinley, PhD, RD, LDN, CLC, MCHES, FAND ​AssociateProfessor  ​Director of the Didactic Program in Dietetics ​Graduate Studies Advisor ​285 Knapp Hall ​225-578-1631 [email protected]

Graduate Faculty

Adhikari, Achyut Food Safety

Aryana, Kayanush Functional Foods, Probiotics

Gollub, Elizabeth Food/Eating Behaviors, Nutrition Education, Program Evaluation

Holston, Denise Rural food access, Food security and Qualitative research

Keenan, Michael Molecular nutrition, resistant starch, rodent models

King, Joan Ingredient testing and product development, food chemistry

Losso, Jack Protein Biotechnology, Chronic Disease Prevention

McKinley, Erin Mushroom consumer research, Maternal health, Survey design/testing

Prinyawiwatkul, Witoon                           Sensory sciences, Consumer research, Product innovation

Subramaniam, Sathivel Food & Bioprocessing,  Unit Operations, Thermal & non-thermal processing 

Tuuri, Georgianna Behavioral change and food literacy

Watts, Evelyn Seafood Technology Education and Outreach

Wise, James Environmental health and Lung cancer

Xu, Zhimin (Jimmy) chromatography, antioxidants, phytochemicals, flavor, and colorants

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Free University of Bozen-Bolzano

Course offering - international phd in food engineering and biotechnology.

On this page we show the lectures that are currently offered in the two semesters. It does not illustrate the structure of the study programme.

Target: Single subject and exchange students

Academic Year

Chemometric approaches to study the chemical and sensory markers of food processing

3 CP · 46027 · AGR/15 · EN

Edoardo Longo

Materials and sensors for Food Engineering and Biotechnologies

3 CP · 46039 · ING-INF/01

Theory of Scientific Method

4 CP · 46047 · EN

Hannes Schuler

Meta-omics approaches to study the food fermentations

3 CP · 46028 · AGR/16 · EN

Olga Nikoloudaki

Food-human axis: the gut microbiome

3 CP · 46029 · AGR/16 · EN

Ali Zein Alabiden Tlais

Semester 1-2

Final year seminar 1st year - admission to 2nd year

0 CP · 46032

Participation in Summer/Winter Schools or other university courses

0 CP · 46070

Optional activities 3rd year

0 CP · 46038

Presentation of seminars at unibz or other institutions

0 CP · 46073

0 CP · 46074

Publication 2

0 CP · 46068

Attendance to workshops or series of lectures

0 CP · 46071

State of the art seminar

0 CP · 46031

Final Year Seminar 3rd year and thesis draft presentation

0 CP · 46064

Participation at an international conference as presenting author

0 CP · 46065

Publication 3

0 CP · 46069

Final year seminar 2nd year - admission to 3rd year

0 CP · 46033

Research stay abroad or at an Italian prestigious institution

0 CP · 46066

Optional activities 1st year

0 CP · 46036

Publication 1

0 CP · 46067

Optional activities 2nd year

0 CP · 46037

Participation at a national conference as presenting author

0 CP · 46072

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Physical Address: E. J. Iddings Agricultural Science Laboratory, Rm 213 606 S Rayburn St

Mailing Address: 875 Perimeter Drive MS 2330 Moscow, ID 83844-2330

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Ph.D. Food Science

Career information is not specific to degree level. Some career options may require an advanced degree.

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in ID, WA, OR, MT and HI

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• Quality Control Systems Manager
• Food Scientist and Technologist
• Health Educator
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*Job data is collected from national, state and private sources. For more information, visit EMSI's data sources page .

• Degree Prep

To prepare for courses required to earn a degree in food science, we recommend you:

• have a master's degree in food science, chemistry, microbiology or biology
• enjoy independent lab work and research
• Degree Roadmap

Find a wealth of knowledge to help you succeed – from taking care of preliminary items associated with starting your graduate studies at the University of Idaho to finishing your degree.

Follow the detailed graduate admission requirements before filling out your application to the College of Graduate Studies .

To find out about deadlines and eligibility requirements, please visit the University of Idaho Financial Aid office .

• Scholarships

Over 400 scholarships are offered exclusively to College of Agricultural and Life Sciences (CALS) students based on GPA and other qualifications.

You can find general need- and merit-based scholarships on the Financial Aid office's scholarships page .

• Hands-on Learning
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• Design and conduct scientific experiments
• Mentor undergraduates in research or club activities
• Join faculty in international research projects
• Collaborate with the UI Food Technology Center, WSU Creamery, USDA Western Wheat Quality Lab, and more!
• Present research at professional society events and competitions
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Exploring What We Eat

A doctorate gives graduates the professional and leadership skills to succeed in food and allied industries, government or academia. Students interact with faculty at both the University of Idaho and Washington State University, allowing for a more diverse education and access to research facilities at both institutions.

Your program of study will be individualized based on your research interests, academic experience and collaboration with your major advisor. You will conduct innovative and high-quality research to solve emerging problems in food science. Our faculty are exploring issues like E. coli, dairy chemistry and processing, food safety and processing, bacterial pathogens, mycotoxins, microbiology and bioactive packaging.

• Work for universities, the FDA or USDA, and with major food manufacturers
• Apply for research or teaching assistantships
• Lead research projects and publish your findings
• Collaborate through grant-funded research projects
• Get hands-on experience through cooperative teaching and research facilities

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Food Process Engineering

The Laboratory of Food Process Engineering aims at finding processes that are significantly more sustainable, producing products that combine excellent taste with better nutrition.

Our research

Food Structuring

Digestion and Separation Technology

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Education in Food Process Engineering is organised at the level of Bsc (3 years), Msc (2 years) and PhD (4 years). Every year we have about 70 thesis students and at this moment we have 35 students in the PhD programs.

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There is a promising future for meat replacements. FPE is doing research on sustainable plant based beef.

Latest publications

Comparative analysis of twin-screw pressing and blending methods for walnut oleosome extraction : yield, physical stability, and functionalities, uf fractionation of fish protein hydrolysate, effects often overlooked in lipid oxidation in oil‐in‐water emulsions: agitation conditions and headspace‐to‐emulsion ratio.

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Engineering a solution to hunger: Purdue ABE alumna fighting food insecurity with innovative solutions at country’s largest food bank

• Story by Ericka Bethel
• September 6, 2024

T oday, one in eight Americans is food insecure. This statistic is what drives Jada Hoerr, chief resource officer at the Midwest Food Bank and 1997 agricultural and biological engineering (ABE) alumna, in her daily work.

Midwest Food Bank is the largest food bank in the country. With operations across the US, Kenya and Haiti, it will distribute over $500 million of food to those in need this year. Like Hoerr, Midwest Food Bank has its roots in agriculture. It started in a simple shed on a farm to help feed the local community. Now in its 21st year, as food insecurity needs have grown, so has this food bank.

As a trained agricultural engineer, Hoerr says her creative problem solving was cultivated at Purdue and has served her well in her quest to be a part of the solution. "I'm a woman of many passions, but the linkage to food and hunger goes back to my idealistic views of the world from when I was a freshman at Purdue,” Hoerr said. “One of the main reasons I chose agricultural engineering is because I wanted to feed the world.”

A couple years later, she pulled a tab off a paper flyer advertising undergraduate research opportunities. "I wasn't sure what it was about, but I pulled it off and had the opportunity to work with Gebisa Ejeta on his sorghum research," Hoerr said. Her time working for Ejeta was spent in the field doing data measurements.

"I had no idea at the time that I was sitting at the feet of someone whose work was significantly influencing the food supply chain," said Hoerr. This work and Hoerr's study abroad experience to Hungary helped her better understand the challenges and needs around global hunger and food supply issues.

After graduation, Hoerr headed to work for Caterpillar Inc. in technical sales. During her tenure, Hoerr was given numerous opportunities to live and work internationally.

"I woke up one day and realized that I had all the opportunities that I had asked for at Caterpillar, as far as career progression and the international roles I had sought, and that is was now time to use those and to give back," Hoerr said.

Taking a leadership position at Midwest Food Bank gave her that chance to impact hunger at a local and national level. She oversees the organization’s finances, development, marketing, and human resources.

With 62 employees and 36,000 volunteers, Hoerr is inspired by those from diverse professions who have joined the cause to feed the hungry. She believes the answer to this problem will take people from all areas of expertise and those with, “not only a good heart but a good mind.”

The Midwest Food Bank supports 2,400 nonprofits by providing food at no cost that they distribute in their local communities. This food is donated by food manufacturers, food distributors and grocery stores. “I believe strongly in Midwest Food Bank’s model of giving food to nonprofits at no cost because it supports the organizations on the front line, equipping communities in need with food and other resources,” she said.

Hoerr’s journey to help find the solution to those experiencing hunger is just getting started. She has moved into a food desert herself, where many lack access to perishable foods and only have access to products from corner convenience stores.

"The demand is growing, and that just requires us to be willing to work collaboratively to turn over every rock to find food and to find solutions,” she said. She is humbled to learn more about the challenges her new community faces to feed their families and remains relentless in her pursuit to find solutions to this problem. As she looks ahead to the work yet to do, she reflects back on her journey and is grateful for what she has learned along the way.

“I recently heard someone ask, ‘If you think back to your younger self, are you living a life that would make them proud?" she said.

If I go back to my 19-year-old self just starting in ABE, I would be thankful to know I was living and serving a cause as noble as alleviating hunger and malnutrition. I learned early on that the heart of agriculture is to feed the world, and it's an honor to be a part of that. - Jada Hoerr, chief resource officer at the Midwest Food Bank and 1997 agricultural and biological engineering (ABE) alumna

Meet Jada Hoerr

Degree : BS Agricultural Engineering 1997 Role: Chief Resource Officer at Midwest Food Bank Other Purdue Affiliation: Purdue College of Agriculture Dean’s Advisory Council Favorite Quote: "We  are more alike, my friends, than we are unalike."  Maya Angelou- From Human Family

What is a food bank?

A place where food, typically basic provisions and non-perishable items, is stored and distributed to front-line agencies. These facilities often do not give out food directly to the hungry. After the food is collected, sorted, and reviewed for quality, these food banks distribute it to nonprofit community or government agencies, including food pantries, soup kitchens, homeless shelters, and schools.

What's the difference between a food bank and a food pantry?

A food bank is the distribution facility for millions of pounds of food and other products that go out to the community. A food pantry and other organizations function as the arms that reach out to that community directly.

How is hunger defined?

• The uneasy or painful sensation caused by a prolonged lack of food.
• The recurrent and involuntary lack of access to food.

What is food insecurity?

• Limited or uncertain availability of nutritionally adequate food.
• Limited or uncertain ability to acquire suitable foods in socially acceptable ways.

Who is hungry?

• Over 50 million people in the United States live in hungry and food-insecure households. More than 16 million of those are children.
• One in six Americans does not have enough food to eat and requires emergency food assistance.
• One in five children is born into food-insecure households.

(Information and stats provided by the Midwest Food Bank)

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Related posts.

Ejeta to receive Purdue University’s highest award from President Chiang

Alumni Close-Up: Applying Science to Feed the Globe

CASH-Tz: improving access to safe grain storage in Tanzania

Fighting the Causes of Hunger

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